Easy Mulligatawny Soup Recipe

Introduction

Mulligatawny soup is a comforting blend of warm spices, tender chicken, and creamy coconut milk that feels both exotic and familiar. This flavorful soup offers a perfect balance of savory and tart notes, making it a satisfying meal any day of the week.

Ingredients

• 1 lb chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 3/4 cup rice
• 1 tart apple, grated
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 2 tablespoons oil (vegetable or olive oil)
• Salt and pepper, to taste

Instructions

1. Step 1: Season the chicken pieces with salt, pepper, curry powder, and garam masala. Heat oil in a large pot over medium-high heat, then add the chicken and sear until browned on all sides. Remove the chicken and set aside.
2. Step 2: In the same pot, add the chopped onion, celery, carrots, and garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
3. Step 3: Sprinkle in the curry powder and garam masala again, stirring constantly to bloom the spices and release their aromas.
4. Step 4: Return the chicken to the pot along with the chicken broth and rice. Stir well, bring to a boil, then reduce heat and let it simmer gently until the rice is fully cooked, about 20 minutes.
5. Step 5: Stir in the grated apple and coconut milk. Cook for another 5 minutes to combine the flavors. Adjust seasoning with salt and pepper as needed.
6. Step 6: Serve hot, garnished with fresh herbs if desired.

Tips & Variations

• For a vegetarian version, substitute chicken with lentils or chickpeas and use vegetable broth instead of chicken broth.
• Add a squeeze of fresh lemon juice just before serving for extra brightness.
• Use basmati or jasmine rice for a fragrant aroma and fluffy texture.
• If you prefer a smoother texture, blend part of the soup before adding the apple and coconut milk.

Storage

Store mulligatawny soup in an airtight container in the refrigerator for up to 3 days. The flavors develop beautifully overnight. To reheat, warm gently on the stovetop or in the microwave until heated through. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is mulligatawny soup?

Mulligatawny is a spiced soup with origins in Indian and British cuisine, typically made with meat, vegetables, curry spices, and often finished with coconut milk for creaminess.

Can I make mulligatawny soup in advance?

Yes, mulligatawny soup tastes even better the next day after the flavors have melded. It stores well in the refrigerator and can also be frozen for longer storage.

Easy Mulligatawny Soup Recipe

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4.9 from 79 reviews

Mulligatawny Soup is a comforting, flavorful soup that beautifully balances warm Indian-inspired spices with creamy coconut milk and the unexpected tartness of grated apple. This hearty soup features seared chicken, aromatic vegetables, and rice, simmered together to create a rich and satisfying meal that’s perfect for chilly days and leftovers alike.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Anglo-Indian

Ingredients

Scale 1x2x3x

Aromatics

• 1 large onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced

Chicken

• 1 lb fresh chicken breast or thighs, cut into bite-size pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil or vegetable oil (for searing)

Spices

• 1 tbsp curry powder
• 1 tsp garam masala

Other Ingredients

• 1/2 cup uncooked rice (white or basmati)
• 1 medium tart apple (such as Granny Smith), grated
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth or stock
• Salt and pepper, to taste

Instructions

1. Season and Sear Chicken: Sprinkle the chicken pieces with salt and pepper. Heat the oil in a large pot over medium-high heat. Add the chicken and cook until it develops a nice golden-brown sear on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté Aromatics: In the same pot, add the diced onion, celery, carrots, and minced garlic. Cook over medium heat until the vegetables become soft and translucent, about 5-6 minutes, stirring occasionally to prevent burning.
3. Bloom Spices: Add the curry powder and garam masala to the vegetables and stir well to coat and release their flavors, cooking for 1-2 minutes. This blooming step maximizes the aroma and depth of the spices.
4. Simmer Soup: Return the seared chicken to the pot. Pour in the chicken broth and bring the mixture to a gentle boil. Stir in the rice and lower the heat to a simmer. Cover and cook until the rice is tender and the chicken is fully cooked through, about 20-25 minutes.
5. Add Coconut Milk and Apple: Stir in the coconut milk to add creaminess. Grate the tart apple directly into the soup, stirring well to combine and balance the warm spices with a subtle tang. Simmer for an additional 5 minutes to meld flavors.
6. Final Seasoning: Taste the soup and season with salt and pepper as needed. Serve hot, optionally garnished with fresh cilantro or a squeeze of lime for extra brightness.

Notes

• Mulligatawny soup improves in flavor when refrigerated overnight, making it ideal for leftovers or meal prep.
• Double the recipe and freeze portions for convenient, warming meals on cold days.
• Use basmati rice for a more fragrant and authentic texture, but white long-grain rice works well too.
• Adjust the amount of curry powder and garam masala according to your heat preference.
• For a vegetarian version, omit chicken and use vegetable broth, adding tofu or lentils for protein.

Keywords: Mulligatawny Soup, Indian-inspired soup, chicken curry soup, coconut milk soup, easy comfort food, curry soup, rice soup, apple in soup