This golden Mulligatawny Soup is an Indian-inspired chicken soup recipe that is full of delicious vegetables and spices.
And if you don’t have bone-in chicken thighs, you can use bone-in chicken breasts instead. But if you just have boneless chicken thighs or breasts in your refrigerator or freezer, that’s fine, too. Just cut them into bite-size pieces before adding them to the soup.
My recipe includes turmeric as well as curry powder. If you are not familiar with turmeric, you can read my article about its amazing health benefits.
If you’ve never heard of curry powder, let me briefly explain it to you.
Curry powder is a spice mixture that is traditionally used in Indian recipes. Typically, curry powder is made from a combination of turmeric, coriander, cumin, black pepper, garlic, cinnamon, and cardamom spices.
The spices used in curry powder give it a unique flavor, which is often described as earthy and slightly sweet.
Typically, curry powder has a mild heat level, but it can also have a medium or hot heat level depending on the amount of black pepper in it. My recipe calls for mild curry powder but feel free to use medium or hot if you prefer!
If you would like to make your own curry powder with spices you might already have in your pantry, you can use this recipe to quickly whip up a batch.
Making It Keto
There are many different ways to make mulligatawny soup. Some recipes include meat while others are vegetarian. Lentils and chickpeas are very common ingredients in vegetarian mulligatawny soup recipes.
However, I decided to use flavorful chicken thighs to give my recipe an extra boost of protein that is so important to the Keto diet as well as to keep it healthy for your gut.
Some mulligatawny recipes are thickened with carb-heavy flour to make them more like a stew. However, I ditched the flours and opted to make my recipe a hearty soup instead.
I used cauliflower “rice” in place of traditional rice, but you’ll ever notice a difference! The cauliflower “rice” in the recipe absorbs the chicken broth and flavorful spices, which is way better than tasteless traditional rice.
In addition to cauliflower “rice,” I’ve also included carrots and celery to help make the soup even that much more filling like traditional mulligatawny soup.
Plus, I used ghee and canned coconut milk to keep the recipe completely dairy-free. Trust me, the soup is still delicious but without the side effects caused by dairy.
0.5 head of cauliflower (11 oz or 300 g), processed into rice-like pieces
2 Tablespoon of fresh parsley (2 g), chopped (for garnish)
Salt and pepper, to taste
Melt the ghee in a large dutch oven over medium heat. Add the onion, carrots, celery, garlic and fresh ginger to the pot and cook for 5 minutes until the vegetables are soft.
Add the chicken thighs, chicken broth, coconut milk, turmeric and curry powder to the pot and bring to a boil.
Reduce the heat to a simmer, cover and cook for 20 minutes until the chicken is cooked through, stirring occasionally. Remove the chicken thighs from the pot, shred using 2 forks, and return the shredded chicken to the pot. Discard the chicken bones.
Add the cauliflower “rice” and simmer for an additional 3 to 5 minutes until the cauliflower is tender. Season with salt and pepper, to taste.
Ladle into bowls and garnish with fresh chopped parsley before serving.
All nutritional data are estimated and based on per serving amounts.
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