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coconut mulligatawny soup in white bowl
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5 from 2 votes

Coconut Mulligatawny Soup

Coconut Mulligatawny Soup is not only rich, warm and decadent, but it's a perfect way to use Thanksgiving leftovers in a fabulous soup.  Soup with substance I call it.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: Mulligatawny Soup
Servings: 6 People
Calories: 243kcal

Ingredients

  • 2 Tbsp Butter Unsalted
  • 1/2 Cup Onion Chopped
  • 2 Celery stalks Chopped
  • 2 Carrots Chopped
  • 1 1/2 Tbsp Flour
  • 2 Tsp Curry powder Fresh Jax Mild Thai Coconut Curry
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Ginger, ground
  • 1/2 Tsp Cinnamon
  • 4 Cups Chicken broth
  • 1 Apple Peeled, cored and chopped
  • 1/4 Cup Rice Uncooked
  • 1 Cup Turkey breast Cooked and cut into bite size pieces
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 2 Tsp Thyme Fresh. You can substitute 1/2 Tsp dried.
  • 1 13.5 oz can Coconut milk Light

Instructions

  • Add butter to large soup pot and when melted, add onion, celery and carrots.  Sauté 2 minutes and add flour, curry, turmeric, ginger, and cinnamon and continue cooking 5 more minutes.  
  • Add chicken broth, stir well and bring to a boil.  Turn heat to medium high and simmer 30 minutes.  
  • Add apples, rice, turkey, salt, pepper and thyme.  Simmer 15 minutes.  Add coconut milk and simmer 5 more minutes.  

Nutrition

Calories: 243kcal | Carbohydrates: 16g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 998mg | Potassium: 610mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3630IU | Vitamin C: 15.4mg | Calcium: 52mg | Iron: 1.6mg