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Mulligatawny Soup Recipe

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★★★★★

4.5 from 59 reviews

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.

Ingredients

Scale

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

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