Mulligatawny Soup Recipe

Introduction

Mulligatawny Soup is a comforting, flavorful dish blending aromatic spices with tender chicken and creamy coconut milk. This hearty soup combines a unique mix of ingredients that create a warm, satisfying meal perfect for any season.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (¼ stick)
• 2½ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 carrots, peeled and finely chopped
• 1 rib celery, finely chopped
• 1 yellow onion, finely chopped
• 1 Granny Smith apple, peeled, cored, and diced
• 3 cloves garlic, finely chopped
• 2 tablespoons sweet curry powder (or Maharajah curry powder)
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes
• 1 (1-inch piece) fresh ginger, finely grated
• 14.5 ounces coconut milk (1 can)
• 4 cups unsalted chicken broth or stock
• 1 tablespoon tomato paste
• ½ cup dry white rice
• 1 sleeve Ritz crackers, crushed
• 2 tablespoons unsalted butter, melted (¼ stick)
• ¼ teaspoon fine sea salt
• ¼ teaspoon sweet curry powder (or Maharajah curry powder)

Instructions

1. Step 1: Heat the olive oil and 2 tablespoons of butter in a Dutch oven over medium heat.
2. Step 2: Lightly season the chicken thighs with kosher salt and black pepper, then add them to the pot. Cook until no longer pink inside. Remove the chicken and drain on paper towels; set aside.
3. Step 3: If needed, add a little more oil and butter to the pot. Sauté the chopped carrots and celery for about 2 minutes, until the carrots are slightly tender but still firm.
4. Step 4: Add the chopped onion and diced apple, cooking for about 4 minutes until the onions turn translucent and the apples soften.
5. Step 5: Stir in the chopped garlic and cook for about 30 seconds until fragrant.
6. Step 6: Add the sweet curry powder, garam masala, ground cumin, crushed red pepper flakes, and grated ginger. Stir to bloom the spices.
7. Step 7: Pour in the coconut milk, chicken broth, and tomato paste. Stir well and bring to a low boil.
8. Step 8: Reduce the heat to low and return the cooked chicken to the pot. Add the dry white rice and simmer, stirring often, until the rice is fully cooked and the soup has thickened, about 30-45 minutes. Adjust seasoning as needed.
9. Step 9: While the soup simmers, prepare the buttered crackers by mixing the crushed Ritz crackers, melted butter, fine sea salt, and sweet curry powder in a small bowl until uniform.
10. Step 10: Ladle the soup into bowls and garnish with the buttered crackers. Optional toppings like yogurt, cilantro, or sliced scallions add extra flavor and freshness.

Tips & Variations

• For a vegetarian version, replace chicken with hearty vegetables like cauliflower and use vegetable broth.
• Add a splash of lemon or lime juice before serving to brighten the flavors.
• Adjust the spice level by reducing or increasing the crushed red pepper flakes according to your taste.
• Use basmati rice for a more fragrant result.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. The rice will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to be leaner and may dry out slightly. Cook carefully and avoid overcooking for best results.

Is this soup gluten-free?

The soup itself is gluten-free, but the buttered cracker topping uses Ritz crackers, which contain gluten. For a gluten-free version, omit the crackers or substitute with gluten-free crackers.

Mulligatawny Soup Recipe

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★★★★★

4.8 from 62 reviews

This Mulligatawny Soup is a hearty and flavorful Indian-inspired dish featuring tender chicken thighs simmered with fragrant spices, coconut milk, and a medley of vegetables and apple for a unique sweetness. Finished with a crunchy buttered cracker topping, this comforting soup is perfect for cozy dinners and packs a delightful balance of spice, creaminess, and texture.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (¼ stick)
• 2½ pounds boneless, skinless chicken thighs (trimmed of all fat and cut into 2-inch pieces)
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 carrots (peeled and finely chopped)
• 1 rib celery (finely chopped)
• 1 yellow onion (finely chopped)
• 1 Granny Smith apple (peeled, cored, and diced)
• 3 cloves garlic (finely chopped)
• 2 tablespoons sweet curry powder (or Maharajah curry powder)
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes
• 1 (1-inch piece) fresh ginger (finely grated)
• 14.5 ounces coconut milk (1 can)
• 4 cups unsalted chicken broth (or stock)
• 1 tablespoon tomato paste
• ½ cup dry white rice

Buttered Crackers Topping

• 1 sleeve Ritz crackers (crushed)
• 2 tablespoons unsalted butter (melted, ¼ stick)
• ¼ teaspoon fine sea salt
• ¼ teaspoon sweet curry powder (or Maharajah curry powder)

Instructions

1. Heat Oil and Butter: Heat the olive oil in a Dutch oven set over medium heat and add the unsalted butter to melt and combine.
2. Season Chicken: Lightly season the chicken pieces with kosher salt and freshly ground black pepper to enhance the flavor.
3. Cook Chicken: Add the chicken to the pot and cook until the chicken is no longer pink in the center. Remove and transfer to a paper towel-lined plate to drain and set aside.
4. Sauté Vegetables: If necessary, add a little more oil and butter to the pot. Sauté the chopped carrots and celery for about 2 minutes, until the carrots are still slightly firm but softening.
5. Add Onion and Apple: Stir in the chopped onion and diced Granny Smith apple. Cook for about 4 minutes, stirring occasionally until onions become translucent and the apples soften.
6. Add Garlic: Add the finely chopped garlic and cook for about 30 seconds until fragrant and blooming.
7. Add Spices and Ginger: Stir in sweet curry powder, garam masala, ground cumin, crushed red pepper flakes, and freshly grated ginger to coat the vegetables and release their aroma.
8. Add Liquids and Rice: Pour in the coconut milk, chicken broth, and tomato paste. Stir well to combine. Add the dry white rice and bring the mixture to a low boil.
9. Simmer Soup: Reduce heat to low and return the cooked chicken to the pot. Simmer the soup, stirring often, for 30 to 45 minutes or until the rice is tender and the soup thickens to your desired consistency. Taste and adjust seasonings as needed.
10. Prepare Buttered Crackers: While the soup simmers, mix the crushed Ritz crackers, melted butter, fine sea salt, and sweet curry powder in a small bowl until evenly combined.
11. Serve and Garnish: Ladle the hot Mulligatawny Soup into bowls and garnish with the buttered crackers. Optionally, add yogurt, fresh cilantro, and sliced scallions for extra flavor and texture.

Notes

• For a richer flavor, use homemade chicken broth if available.
• If you prefer a vegetarian version, substitute chicken thighs with extra vegetables and use vegetable broth instead of chicken broth.
• Adjust the amount of crushed red pepper flakes to control the spice level to your preference.
• Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
• Adding yogurt and fresh cilantro as garnishes brings a fresh and cooling contrast to the spiced soup.

Keywords: Mulligatawny Soup, Indian Soup, Chicken Soup, Coconut Milk Soup, Spiced Soup, Curry Soup, Comfort Food, Easy Dinner