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Mulligatawny Soup Recipe

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3.9 from 5 reviews

A hearty and flavorful Mulligatawny Soup featuring tender chicken, aromatic spices, fresh vegetables, and creamy coconut milk. This comforting Indian-inspired soup combines fragrant garam masala and curry powder with rice and grated apple for a balanced, warming meal perfect for any season.

Ingredients

Chicken and Spices

  • 1 pound boneless chicken thighs, sliced into short, thin strips
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 1 pinch cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon flour
  • 1 tablespoon flour (for vegetable spice paste)

Vegetables and Aromatics

  • 1 small/medium onion, chopped
  • 2 ribs celery, chopped
  • 1 carrot, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 sweet-tart apple (such as Granny Smith or Honeycrisp), peeled and grated

Spice Mix and Broth

  • 1 tablespoon garam masala
  • 2 teaspoons curry powder (mild or hot, to taste)
  • 1 quart chicken broth
  • 1/2 cup uncooked long-grain white rice

Fats and Extras

  • 3 tablespoons olive, avocado, or coconut oil (divided usage)
  • 14 ounce unsweetened canned coconut milk, well shaken
  • Salt and pepper to taste

Instructions

  1. Prepare the Chicken: Heat 1 tablespoon of oil in a 4-5 quart stock pot or Dutch oven over medium heat until shimmering. Toss chicken pieces with ground cumin, ground coriander, 2 teaspoons garam masala, cayenne, 1/2 teaspoon salt, and 1 tablespoon flour. Add the seasoned chicken to the pot and brown on all sides until cooked through. Remove chicken to a plate and set aside.
  2. Sauté Vegetables: Add a second tablespoon of oil to the pot on medium heat. Once shimmering, add chopped onion, celery, and carrot. Sauté until the vegetables are softened and fragrant.
  3. Create Spice Paste: Push the sautéed vegetables to one side of the pot. Add the remaining tablespoon of oil to the bare spot and heat briefly. Sprinkle 1 tablespoon garam masala, 2 teaspoons curry powder, and 1 tablespoon flour along with a generous pinch of salt over the oil, then add minced garlic. Stir constantly to combine into a fragrant paste, cooking briefly to bloom the spices. Add a small splash of chicken broth and stir thoroughly to smooth out any lumps formed by the flour and spices.
  4. Simmer Soup with Rice: Pour the remaining chicken broth into the pot and increase heat to high. Bring the soup to a gentle boil, then add the uncooked rice. Reduce the heat to maintain an active bubbling, partially cover the pot, and cook for 20 minutes or according to package instructions for the rice.
  5. Add Chicken and Apple: Once the rice is cooked, lower the heat to low. Return the cooked chicken to the pot and grate the peeled apple directly over the soup to catch all its juices. Stir and cook for an additional 5 minutes. Taste and adjust salt to preference.
  6. Finish with Coconut Milk: Stir in the unsweetened canned coconut milk to the soup and mix thoroughly. Let the soup warm through with the residual heat without boiling. Perform a final taste test and adjust salt and pepper as desired.
  7. Serve: Ladle soup into bowls and garnish optionally with fresh cilantro, sliced green onions, roasted chickpeas, crispy fried onions, or diced apple for a colorful and flavorful presentation.

Notes

  • Use mild or hot curry powder depending on your spice preference.
  • Grating the apple directly into the soup adds natural sweetness and a subtle tartness that balances the spices.
  • Unsweetened coconut milk adds creaminess without overpowering the other flavors.
  • Optional garnishes like cilantro or crispy fried onions enhance both texture and aroma.
  • Chicken thighs are preferred for their tenderness and flavor but chicken breast can be substituted if desired.
  • To make this soup gluten-free, use a gluten-free flour substitute or omit the flour.

Find it online: https://yumntasty.com/mulligatawny-soup-recipe/