Chicken Mulligatawny Soup

Chicken Mulligatawny Soup

• MAKES: 6 servings
• PREPARATION TIME: 10 minutes
• COOKING TIME: 35 minutes

Ingredients

• 2 tablespoons (30 g/1.1 oz) coconut oil or other healthy cooking fat
• 1 small (70 g/2.5 oz) yellow onion, diced
• 1 medium (85 g/3 oz) leek or 4 to 6 baby leeks, sliced
• 3 large (192 g/6.8 oz) celery stalks, sliced
• 1 tablespoon (5 g/0.2 oz) ground cumin
• 1 tablespoon (5 g/0.2 oz) ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 cups (480 ml) coconut milk
• 3 cups (720 ml) chicken stock
• 1 pound (450 g) boneless chicken thighs, sliced
• 2 1/2 cups (300 g/10.6 oz) uncooked cauli-rice 
• Salt and pepper
• Fresh cilantro for garnish
• Optional: 1/3 cup (30 g/1.1 oz) toasted flaked almonds

Instructions
1. In a large heavy-based pot greased with coconut oil, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned.
2. Add the leek and celery, and cook for 2 minutes. Add the cumin, coriander, turmeric, garam masala, coconut milk, stock, and chicken thighs. Bring to a boil, cover with a lid, and simmer for about 20 minutes. Add the cauli-rice and cook uncovered
over medium heat for 5 minutes. Season with salt and pepper to taste.
3. To serve, garnish with fresh cilantro, and optionally top with flaked almonds.
4. To store, let it cool, and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

TIP: Swap chicken with raw shrimp and add them in the last 2 to 3 minutes of the cooking process.

Nutrition per Serving: (11/2 CUPS/360 ML)

• Calories 352
• Fat 27.2g
• Protein 20.2g
• Total Carbohydrate 9.6g
• Dietary Fiber 2.6g
• Net Carbohydrate 7g

Macronutrient ratio

• Fat 69%
• Protein 23%
• Net Carb 8%