Ministry of Curry · by Archana Mundhe★ 4.9 (17)
Chicken Mulligatawny Soup
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 48%
CARBS 9G10% OF CAL
3G FIBER4G SUGAR2G OTHER
FAT 26G65% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian-inspired soup with curry powder and coconut milk made low-carb with cauliflower rice. Flavorful and comforting with aromatic spices and tender chicken.
mainindiansoupchicken🥘 pressure cookergluten free
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons ghee
- 1 small yellow onion (diced)
- 1 tablespoon ginger (grated)
- 1 celery stalk (chopped)
- 2 carrots (peeled and diced)
- 2 teaspoons curry powder (or ½ teaspoon garam masala, ½ teaspoon ground cumin and ½ teaspoon ground turmeric)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon dried thyme
- 1½ pounds boneless skinless chicken thighs ( or chicken breasts )
- 2 cups low sodium chicken broth
- 2 cups cauliflower rice (or finely minced cauliflower florets)
- 1 cup full fat coconut milk
- ¼ cup fresh cilantro (chopped, plus 1 tablespoon for garnish)
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 48%
CARBS 9G10% OF CAL
3G FIBER4G SUGAR2G OTHER
FAT 26G65% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 286mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 687mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 286MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.