Mulligatawny Soup Recipe

Introduction

Mulligatawny Soup is a comforting and aromatic dish that blends Indian spices with creamy coconut milk and tender chicken. This hearty soup is perfect for chilly days and offers a delightful mix of flavors and textures.

Ingredients

• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 1 large carrot, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 4 boneless, skinless chicken thighs (about 1 lb)
• 1 teaspoon dried oregano
• 1 teaspoon turmeric
• 1 tablespoon curry powder
• 1 tablespoon all-purpose flour
• 6 cups low sodium chicken broth
• ½ cup rice
• 14 ounces unsweetened coconut milk (1 can)
• 2 small apples, peeled, cored, and chopped
• 1 tablespoon fresh parsley, chopped

Instructions

1. Step 1: In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add the chopped onion, carrot, celery, and minced garlic. Season with salt and pepper, stir, and cook for about 3 minutes until the onion and carrot soften and the garlic becomes aromatic.
2. Step 2: Add the chicken thighs to the pot. Season with salt and pepper, then stir and cook for about 5 minutes until the chicken is no longer pink on the outside. It doesn’t need to be fully cooked yet.
3. Step 3: Stir in the dried oregano, turmeric, and curry powder. Sprinkle the flour over the mixture and stir to combine, creating a light roux to thicken the soup.
4. Step 4: Pour in the chicken broth and add the rice and coconut milk. Lower the heat to medium-low and let the soup simmer for about 10 minutes, or until the rice is tender and cooked through.
5. Step 5: Remove the chicken thighs and transfer them to a bowl. Use forks to shred the chicken into bite-sized pieces, then return it to the pot. Add the chopped apples and cook the soup for an additional 2 minutes.
6. Step 6: Garnish the soup with fresh parsley before serving.

Tips & Variations

• For a vegetarian version, omit the chicken and use vegetable broth instead; add chickpeas for protein.
• Adjust the curry powder amount to control the spice level according to your taste.
• Using basmati rice can add a fragrant touch, but any long-grain rice works well.
• Add a squeeze of fresh lemon juice just before serving for a bright, tangy finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup may thicken after refrigeration; add a splash of broth or water to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, boneless, skinless chicken breasts can be used. Cook times may vary slightly, so ensure the chicken is cooked through before shredding.

Is Mulligatawny Soup spicy?

The soup has warm, mild spices but isn’t overly spicy. You can adjust the curry powder amount or add chili flakes if you prefer more heat.

Mulligatawny Soup Recipe

Print Recipe

★★★★★

5 from 76 reviews

A flavorful and comforting Mulligatawny Soup combining tender chicken thighs, aromatic spices, creamy coconut milk, and fresh apples for a unique twist. This hearty soup features sautéed vegetables, rice, and a blend of curry powder, turmeric, and oregano, making it a delicious and satisfying meal perfect for cooler days.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 1 large carrot, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced

Protein and Spices

• 4 boneless, skinless chicken thighs (about 1 lb)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 1 teaspoon dried oregano
• 1 teaspoon turmeric
• 1 tablespoon curry powder
• 1 tablespoon all-purpose flour

Broth and Grains

• 6 cups low sodium chicken broth
• ½ cup rice

Cream and Fruits

• 14 ounces unsweetened coconut milk (1 can)
• 2 small apples, peeled, cored, and chopped
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Sauté the veggies: In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add the chopped onion, carrot, celery, and minced garlic. Season with salt and pepper, stir, and cook for about 3 minutes until the onions and carrots soften and the garlic becomes aromatic.
2. Cook the chicken: Add the boneless, skinless chicken thighs to the pot. Season them with salt and pepper, stir, and cook for about 5 minutes until the chicken loses its pink color. It does not need to be cooked through at this point.
3. Add the spices and make the roux: Stir in the dried oregano, turmeric, and curry powder. Sprinkle the flour over the mixture and stir again to combine, forming a light roux that will thicken the soup.
4. Make the broth and cook rice: Pour in the low sodium chicken broth and add the rice, followed by the coconut milk. Lower the heat to medium-low and let the soup simmer for about 10 minutes or until the rice is fully cooked.
5. Finish the soup: Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup, add the peeled and chopped apples, and cook for an additional 2 minutes to blend the flavors.
6. Garnish and serve: Sprinkle freshly chopped parsley over the soup before serving to add a bright, fresh note.

Notes

• You can substitute chicken thighs with chicken breast if preferred, but thighs provide more tenderness and flavor.
• Use low sodium broth to better control the saltiness of the soup.
• Add more or less curry powder based on your preferred spice level.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour or cornstarch for thickening.
• Serve with naan bread or crusty bread for a fuller meal.

Keywords: Mulligatawny soup, chicken soup, curry soup, coconut milk soup, Indian soup, comfort food, easy soup recipe