📝 About This Recipe
Transport your senses to the vibrant spice markets of India with this luxuriously creamy, low-carb reimagining of the classic British-Raj soup. Traditionally thickened with rice and lentils, our keto version utilizes riced cauliflower and rich coconut milk to achieve that signature velvety body without the carb count. Each spoonful is a harmonious blend of aromatic curry spices, tender chicken, and a bright hint of lemon that cuts through the richness beautifully.
🥗 Ingredients
The Aromatics & Base
- 2 tablespoons Ghee (or unsalted butter)
- 1/2 cup Yellow Onion (finely diced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
Spices & Protein
- 1 lb Chicken Thighs (boneless, skinless, cut into 1/2 inch cubes)
- 1.5 tablespoons Madras Curry Powder (mild or hot depending on preference)
- 1/2 teaspoon Ground Turmeric (for color and earthiness)
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Sea Salt (adjust to taste)
The Simmering Liquid
- 4 cups Chicken Bone Broth (low sodium)
- 2 cups Cauliflower Rice (fresh or frozen)
- 1/2 cup Full-Fat Coconut Milk (canned)
- 1/4 cup Granny Smith Apple (very finely minced (adds traditional tartness with minimal carbs))
The Finish & Garnish
- 1 tablespoon Fresh Lemon Juice (squeezed fresh)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Heavy Cream (optional, for extra richness)
👨🍳 Instructions
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1
Heat the ghee in a large Dutch oven or heavy-bottomed pot over medium heat until melted and shimmering.
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2
Add the diced onion and celery. Sauté for 5-6 minutes until the vegetables are softened and the onions are translucent.
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3
Stir in the minced garlic and grated ginger. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the cubed chicken thighs to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned on all sides.
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5
Sprinkle the curry powder, turmeric, cumin, and salt over the chicken and vegetables. Toast the spices for 1-2 minutes to release their essential oils; the mixture should look very yellow and smell incredibly aromatic.
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6
Stir in the finely minced apple. While apples have sugar, this small amount provides the essential 'Mulligatawny' flavor profile while keeping the carb count low per serving.
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7
Pour in the chicken bone broth and add the cauliflower rice. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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8
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the cauliflower is very tender and the flavors have melded.
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9
Optional Texture Step: For a thicker, more traditional 'lentil-like' consistency, use an immersion blender to pulse the soup 3-4 times. You don't want to puree it completely—just enough to break down some of the cauliflower.
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10
Stir in the coconut milk (and heavy cream, if using). Let the soup warm through for another 2-3 minutes, but do not let it return to a hard boil.
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11
Remove from heat and stir in the fresh lemon juice. This 'brightens' the entire dish and is the secret to a professional-tasting soup.
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12
Taste and adjust seasoning with more salt or a crack of black pepper if needed.
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13
Ladle into warm bowls and garnish generously with fresh cilantro before serving.
💡 Chef's Tips
Use chicken thighs rather than breasts; the higher fat content keeps the meat succulent during simmering and fits the keto macro profile better. If you prefer a thicker soup without using flour, increase the cauliflower rice to 3 cups and blend half of it before adding the chicken back in. Don't skip the lemon juice at the end! The acidity is crucial for balancing the heavy spices and creamy coconut milk. For the best flavor, use a high-quality Madras curry powder which typically contains toasted spices that provide a deeper complexity than standard supermarket curry powder. If you are very strict on carbs, replace the apple with a teaspoon of apple cider vinegar and a pinch of keto-friendly sweetener.
🍽️ Serving Suggestions
Serve with a side of warm keto-friendly almond flour naan or flaxseed crackers. Pair with a crisp, refreshing cucumber and mint salad to contrast the warm spices. A dollop of unsweetened Greek yogurt or keto raita on top adds a lovely cooling element. For a drink pairing, an iced hibiscus tea or a dry sparkling water with lime works beautifully. If serving as a main course, top with a handful of toasted slivered almonds for added crunch and healthy fats.