Chicken Mulligatawny Soup with Kohlrabi & Basmati Rice

A warm, fragrant chicken curry topped with rice and toasted coconut is the perfect way to warm up this winter!

This soup is full of exotic spices and tender chicken. I really liked the addition of rice on top to bulk it up. The toasted coconut on top added a nice bit of crunch, and the cilantro and lime juice brightened the whole thing up nicely.

I really enjoyed the pops of sweetness from the golden raisins in this soup. I’m in the mood to make more curries now, especially with the harsh winter weather we’ve been having in New York over the last few weeks.

Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.

10 Ounces Chopped, Boneless, Skinless Chicken Thighs
3/4 Cup Basmati Rice
1 13.5-Ounce Can Light Coconut Milk
1 Carrot
1/2 Pound Kohlrabi
1 Red Onion
1 Lime
1 Bunch Cilantro
1 Tablespoon Ghee
1/4 Cup Coconut Flakes
2 Tablespoon Mulligatawny Spice Blend (Fenugreek Seeds, Black Mustard Seeds, Ground Coriander, Ground Ginger, Ground Turmeric, Madras Curry Powder & Cayenne Pepper)
3 Tablespoons Golden Raisins

See Blue Apron for the full recipe.