In a large hot pot, add in sesame oil and saute the garlic, onions, carrots, celery, peppers and sweet potatoes.
Once the vegetables are browned add in the apples, curry powder, and chicken breasts and cook for 5 to 7 minutes.
Once spices are infused in the vegetables, add in the stock and bring to a boil.
Once boiling whisk in the cornstarch-water combination to thicken it.
Turn the heat down and simmer for 10 to 15 minutes.
Finish with cilantro, coconut milk and adjust the seasonings.
Serve with optional garnishes.
Notes
Chef Notes:
Mulligatawny can also be completely vegetarian with no protein in it.
If you add the apples in too early to the mulligatawny soup they'll get mushy, so don't do it! Also if you want to use our own homemade curry, have at it!
You can also use a roux to thicken this mulligatawny.
How to Reheat: To reheat the mulligatawny soup simply add your desired portion to a small sauce pot and heat over low heat until hot. Serve with garnishes. You can also simply add your desired portion to a microwave-safe bowl and heat for 2:30 stirring after 1:15.
How to Store: Mulligatawny soup will hold well in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.