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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.

Ingredients

Scale

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

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