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Mulligatawny Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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