light mulligatawny soup

with chicken, rice & coconut milk

I love indian food and mulligatawny soup is one of my favorite picks. Traditionally, I know that it’s not the healthiest of soups. So, I did find a lighter version on Eating Well and made small modifications.

makes: about 13 cups

ingredients
1 tablespoon canola oil
1 large yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 granny smith apple, diced
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
64 ounces chicken broth
1/2 cup white basmati rice
12 ounces chicken breast tenders, cut into bite-size pieces
1 cup lite coconut milk
1 tablespoon lemon juice
salt & black pepper, to taste
3 tablespoons pine nuts, toasted (garnish)

directions
step 1 Heat oil in a large pot, or Dutch oven, over medium-high heat. Add the onion, celery and garlic. Season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add the apples, curry powder, cumin, coriander and ginger. Cook and stir often, until the apples begin to soften, about 2 minutes.

step 2 Add the chicken broth and rice. Bring to a boil. Reduce the heat to a simmer and cook, for 12 minutes (uncovered).

step 3 Add the chicken, return to a simmer. Cook until the chicken is cooked through and the rice is tender, about 8 to 10 minutes. After the chicken and rice is cooked, stir in the coconut milk and return to a simmer. Remove from the heat and stir in the lemon juice. Season with salt and pepper. Serve hot and garnish with pine nuts.