Next add the ground chicken along with the spices. Stir to mix the chicken with the spices and to break any lumps as the chicken cooks. Continue stir frying for another couple minutes until all of the chicken turns opaque.
Then add the cabbage, green apple, cranberries (if adding) and the cauliflower rice.
Add the bone broth (or the water) and cover and let cook on low heat for about 10 minutes.
Open the lid and add the coconut milk and stir to mix. Let simmer uncovered for about 2-3 minutes or until the soup achieves a thicker consistency (it won't be very thick or creamy but more stew like).
Turn heat off. Add the scallions, cilantro and the lemon juice. Stir to mix.
Serve soup warm.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/chicken-mulligatawny-soup/