Chicken Mulligatawny Soup

with Kohlrabi & Basmati Rice

2 Servings

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From the Test Kitchen

Kohlrabi is a vegetable in the cabbage family. Its name is derived from the Austrian term “kohlrübe,” meaning, literally, “cabbage turnip,” because of its turnip-like bulb with cabbage-like greens. Here, we’re saluting its mild, crisp flavor and texture by featuring it in mulligatawny, an Anglo-Indian soup. Spiced to perfection and topped with toasted coconut, this rice-and-chicken meal is as warming as a hearth in winter.

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Nutrition

PER SERVING
Calories

580 Cals (est.)

fresh

ingredients

10 oz Chopped, Boneless, Skinless Chicken Thighs
¾ cup Basmati Rice
1 13.5-Ounce Can Light Coconut Milk
1 Carrot
½ lb Kohlrabi
1 Red Onion
1 Lime
1 bunch Cilantro
1 Tbsp Ghee
¼ cup Coconut Flakes
2 Tbsps Mulligatawny Spice Blend (Fenugreek Seeds, Black Mustard Seeds, Ground Coriander, Ground Ginger, Ground Turmeric, Madras Curry Powder & Cayenne Pepper)
3 Tbsps Golden Raisins

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the carrot into rounds. Halve the kohlrabi lengthwise; cut each half into small wedges then thinly slice. Peel and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime.

2 Cook the rice:

In a medium pot, heat half the ghee and 2 teaspoons of oil on medium-high until hot. Add the lime zest and a big pinch of the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and the spices are toasted. Add the rice, a big pinch of salt and 1½ cups of water. Bring the mixture to a boil. Once boiling, cover and reduce the heat to low. Cook 13 to 15 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat. Fluff the finished rice with a fork.

3 Toast the coconut flakes:

While the rice cooks, heat a large, dry pot on medium until hot. Add the coconut flakes and toast, stirring frequently, 3 to 4 minutes, or until golden brown and crunchy. Transfer to a small bowl and set aside. Wipe out the pot.

4 Brown the chicken:

Season the chicken with salt and pepper. In the same pot used to toast the coconut, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally to brown all sides, 3 to 5 minutes, or until cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pot.

5 Make the soup:

Add 2 teaspoons of oil and the remaining ghee and spice blend to the pot of reserved chicken fond. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the carrot, kohlrabi and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables are tender. Reduce the heat to medium. Add the raisins, cooked chicken (along with any juices from the bowl), coconut milk and 1 cup of water. Reduce the heat to medium-low. Simmer, stirring occasionally, 12 to 14 minutes, or until slightly thickened. (Be careful not to boil the soup, as the coconut milk may separate.) Remove from heat.

6 Finish & plate your dish:

Off the heat, stir the juice of all 4 lime wedges into the soup; season with salt and pepper to taste. Divide the rice and soup between 2 bowls. Garnish with the cilantro and toasted coconut flakes. Enjoy!