Mulligatawny Soup Recipe

Introduction

Mulligatawny soup is a flavorful and comforting chicken soup that perfectly balances warm spices with creamy coconut milk and a hint of tart apple. This exotic yet familiar dish is sure to become a favorite in your soup rotation.

Ingredients

• 1 pound fresh chicken, cut into bite-sized pieces
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1/2 cup uncooked rice
• 1 tart apple, grated
• 1 can (13.5 oz) coconut milk
• 2 tablespoons oil (vegetable or olive oil)
• 4 cups chicken broth
• 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, and carrots. Sauté until the vegetables are soft and fragrant, about 5 to 7 minutes. Add the garlic and cook for another minute.
3. Step 3: Sprinkle the remaining curry powder and garam masala over the vegetables to bloom the spices. Stir well to coat the veggies and release the flavors.
4. Step 4: Return the seared chicken to the pot. Pour in the chicken broth and bring the mixture to a boil.
5. Step 5: Add the rice to the soup, reduce heat, and simmer until the rice is tender, about 15 to 20 minutes.
6. Step 6: Stir in the grated apple and coconut milk. Continue to simmer gently for 5 more minutes to blend the flavors. Adjust seasoning with salt and pepper as needed.
7. Step 7: Serve the soup hot, garnished with fresh herbs if desired.

Tips & Variations

• Use homemade garam masala for a more authentic and bold flavor. If unavailable, store-bought blends work well too.
• For a vegetarian version, substitute chicken with chickpeas and use vegetable broth instead of chicken broth.
• Add a squeeze of fresh lemon juice before serving to brighten the flavors.
• If you prefer a thicker soup, add cooked lentils along with the rice.

Storage

Store leftover mulligatawny soup in an airtight container in the refrigerator for up to 3 days. This soup tastes even better the next day as the flavors meld. To reheat, warm gently on the stove over medium heat, stirring occasionally. Mulligatawny soup also freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does Mulligatawny mean?

The word “mulligatawny” comes from the Tamil words for “pepper water,” a nod to the soup’s spicy heritage and flavorful broth.

Can I make this soup spicier?

Yes, you can add fresh chili peppers or a pinch of cayenne pepper along with the spices to increase the heat to your liking.

Mulligatawny Soup Recipe

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Mulligatawny Soup is a comforting and flavorful chicken soup that blends aromatic vegetables, tender seared chicken, warming spices like curry and garam masala, creamy coconut milk, and a surprising touch of tart grated apple. Originating with British-Indian influences, this hearty soup is thickened with rice, combining exotic and familiar flavors for a satisfying meal perfect for chilly days or anytime you crave a warming bowl of deliciousness.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: British-Indian Fusion

Ingredients

Scale 1x2x3x

Aromatics

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

Chicken

• 1 lb boneless skinless chicken thighs or breasts, cut into bite-size pieces
• 1 tsp curry powder
• 1 tsp garam masala
• Salt and pepper, to taste
• 1 tbsp vegetable oil or ghee, for searing

Spices & Seasonings

• 1 tsp curry powder
• 1 tsp garam masala
• Salt and pepper, to taste

Other Ingredients

• 1/2 cup white rice, rinsed
• 1 medium tart apple (such as Granny Smith), grated
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth

Instructions

1. Season and Sear the Chicken: In a bowl, toss the chicken pieces with curry powder, garam masala, salt, and pepper. Heat oil or ghee in a heavy pot over medium-high heat and sear the seasoned chicken until browned on all sides. Remove the chicken and set aside.
2. Sauté Aromatics: In the same pot, add diced onion, celery, carrots, and minced garlic. Cook over medium heat until the vegetables are softened and fragrant, about 5-7 minutes.
3. Bloom the Spices: Add additional curry powder and garam masala to the softened aromatics and stir thoroughly for 1-2 minutes. This step releases their full flavor potential.
4. Add Liquids and Rice: Return the seared chicken to the pot. Pour in chicken broth and coconut milk, stir to combine. Add the rinsed rice and bring the soup to a gentle simmer.
5. Simmer Until Rice is Cooked: Let the soup simmer uncovered for 20-25 minutes until the rice is tender and the chicken is cooked through.
6. Add Grated Apple: Just before serving, grate the tart apple directly into the soup and stir well to incorporate the fresh, tart brightness that balances the warm spices.
7. Serve Warm: Ladle the Mulligatawny Soup into bowls and enjoy hot. Store leftovers in the fridge to enjoy flavors that deepen overnight, or freeze for future meals.

Notes

• For a vegetarian version, omit the chicken and use vegetable broth with additional vegetables or legumes.
• Double the recipe for easy meal prep and freezing.
• The grated apple is essential as it balances the spices with a mild tart sweetness.
• Use homemade garam masala if available for more nuanced flavor.
• Mulligatawny tastes better after resting overnight as the flavors meld beautifully.

Keywords: Mulligatawny Soup, chicken soup, curry soup, garam masala, coconut milk soup, Indian-inspired soup, easy dinner soup, comfort food soup