Keto Chicken Mulligatawny Soup Recipe

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This Mulligatawny Golden Soup is an Indian-inspired chicken soup recipe filled with 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 have boneless chicken thighs or breasts in the fridge or freezer, that’s okay too. Just chop it up into bite-size pieces before adding it to the soup.

Don’t forget the candy! You can enjoy my Keto Ginger Spice Cookies or Keto Golden Milk Ice Cream Recipe as the perfect end to your delicious meal.

What is curry powder?

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 have never heard of curry powder, let me explain it to you briefly.

Curry powder is a spice mixture traditionally used in Indian recipes. Curry powder is usually made from a mixture of turmeric, coriander, cumin, black pepper, garlic, cinnamon and cardamom spices.

The spices used in curry powder impart a unique flavour, which is often described as earthy and slightly sweet.

Curry powder usually has a moderate 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 a light curry powder but feel free to use medium or hot if you prefer!

If you want to make your own curry powder with spices that you may already have in your pantry, you can use it This recipe To prepare a batch quickly.

make it keto

There are many different ways to make muligatoni soup. Some recipes include meat, others are vegetarian. Lentils and chickpeas They are very common ingredients in vegetarian moligatoni soup recipes.

However, I decided to use delicious chicken thighs to give my recipe an extra boost of protein which is very important for the keto diet as well as for keeping your gut healthy.

Some mulligatawny recipes are thickened with carb-heavy flour to make it more like a soup. However, I ditched the flour and opted to make my recipe a hearty soup instead.

I used broccoli “rice” instead of traditional rice, but you will absolutely notice a difference! The broccoli in the recipe absorbs the chicken broth and flavorful seasonings, and is much better than the traditional tasteless rice.

In addition to the cauliflower “rice,” I also included carrots and celery to help make the soup more satiating like a traditional moligatoni soup.

Plus, I used ghee and canned coconut milk to keep the recipe completely dairy-free. Believe me, the soup is still delicious but without the side effects that dairy products cause.

More Indian keto recipes وصفات

Inspired by more delicious Indian recipes like Keto Cauliflower Beef Curry or my vegan recipe for Keto Eggplant Coconut Curry?

Well, I got you covered! Here are some of my favorite Keto Indian recipes that you can make anytime you want a tasty meal like fast food but at a fraction of the cost.

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Describe

This delicious soup is similar to classic chicken noodles but with a rich Indian flavour.

Ingredients

2 tablespoons of ghee (30 ml)

1 medium onion (4 ounces or 110 g), thinly sliced

2 carrots (3.5 oz or 100 g), sliced or diced

2 stalks celery (1.4 oz or 40 g), diced

2 cloves garlic, minced or finely chopped

1 tablespoon of fresh ginger (5 g)

4 chicken thighs (1.3 lbs or 600 g), skinless

6 cups of chicken broth (1.5 liters)

1 can (14 oz or 414 ml) full cream coconut milk

1 tablespoon of turmeric (6 g)

1 tablespoon light curry powder (7 g)

0.5 heads of cauliflower (11 ounces or 300 grams), processed into rice-like pieces

2 tablespoons (2 g) fresh parsley, chopped (for garnish)

Salt and pepper to taste

instructions

Melt the ghee in a large Dutch oven over medium heat. Add onions, carrots, celery, garlic and fresh ginger to the pot and cook for 5 minutes until the vegetables are tender.
Add 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 simmer for 20 minutes until the chicken is cooked through, stirring occasionally. Remove the chicken thighs from the saucepan and chop with two forks, then return the shredded chicken to the saucepan. Discard the chicken bones.
Add the cauliflower “rice” and simmer for an additional 3 to 5 minutes, until the cauliflower is tender. Add salt and pepper to taste.
Pour into bowls and garnish with fresh chopped parsley before serving.