Name: Creamy Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian-inspired
Ingredients: 1 pound boneless chicken breast or thighs, sliced into short, thin strips; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 2 teaspoons garam masala; 1 pinch cayenne pepper; 1/2 teaspoon salt; 1 tablespoon flour; 3 tablespoons olive or coconut oil, divided; 1 small/medium onion, chopped; 2 ribs celery, chopped; 1 carrot, peeled and chopped; 2 cloves garlic, minced; 1 tablespoon garam masala; 2 teaspoons curry powder (mild or hot); 1 tablespoon flour; 1 quart chicken broth; 1/2 cup uncooked white rice; 1 sweet-tart apple (such as Granny Smith or Honeycrisp), peeled; 14 ounce can coconut milk, well shaken; Salt and pepper to taste

Jump to Recipe· 4.3 from 54 reviews

If you are looking for a bowl of warmth that brings together bold spices, tender chicken, and the creamy sweetness of coconut milk, this Creamy Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe will absolutely charm your taste buds. It beautifully balances earthy garam masala and curry powder with the gentle sweetness of apple and coconut milk, resulting in a dish that feels both exotic and comfort-food familiar. Every spoonful offers a cozy hug of textures and flavors, perfect for chilly evenings or any time you crave a nourishing, hearty soup with an exciting twist.

Ingredients You’ll Need

The image shows a white marbled surface with several white dishes arranged neatly. On the left, there is a white plate filled with small pieces of raw meat coated with spices, next to a smaller white plate with three piles of ground spices in different shades of brown. Next to the meat, there is a round white plate divided into four sections with chopped orange carrots, white onions, green celery, and more white onions. A metal measuring spoon with a white powder rests across the edge of the plate with vegetables. In the center, a white bowl holds a white liquid, likely coconut milk. To its right, a small white bowl of grated cheese and a smaller white bowl filled with uncooked white rice are placed side by side. Near the bowls is a peeled pink and yellow onion ring resting on a small white saucer. The white marbled surface gives a clean and fresh feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Creamy Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe is simple, yet each one plays a vital role in building the layered flavors and luscious texture. From the aromatic spices to the fresh vegetables and creamy coconut milk, these essentials come together to create a soul-satisfying meal.

Boneless chicken breast or thighs: Choose your favorite cut for tender, flavorful protein in the soup.
Ground cumin: Adds a warm, nutty earthiness that grounds the spice blend.
Ground coriander: Brings a sweet, citrusy brightness to balance the heat.
Garam masala: This classic Indian spice mix is the heart of the soup’s complex aroma.
Cayenne pepper: Just a pinch adds a subtle, invigorating kick without overwhelming.
Flour: Used to lightly coat the chicken and to help thicken the soup for that creamy feel.
Olive or coconut oil: For sautéing vegetables and blooming spices, essential for flavor extraction.
Onion, celery, and carrot: The aromatic trio that creates a flavorful foundation and a satisfying texture.
Garlic: Adds that unmistakable punch of savory depth.
Curry powder: Enhances the warm spice profile and provides a gentle heat.
Chicken broth: The flavorful liquid base tying all ingredients together.
Uncooked white rice: Adds heartiness, making the soup more filling and comforting.
Sweet-tart apple (Granny Smith or Honeycrisp): Adds a surprising note of freshness and gentle sweetness, perfectly balancing the spices.
Coconut milk: The silky finish that makes this soup creamy and irresistible.
Salt and pepper: Essential seasonings to bring out the flavors at every stage.

How to Make Creamy Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe

Step 1: Prep and Brown the Chicken

Start by tossing your sliced chicken in ground cumin, coriander, garam masala, a pinch of cayenne, salt, and flour. This simple coating not only seasons the chicken beautifully but also helps create a slight crust when browned. Heat a tablespoon of oil in a large pot over medium heat and cook the chicken until it’s golden and cooked through. Once done, remove and set it aside to keep all that delicious seared flavor intact.

Step 2: Sauté the Vegetables and Garlic

Next, add another tablespoon of oil to the same pot and toss in chopped onions, celery, and carrot. These classic aromatics soften and release their sweetness, building the soup’s flavor base. After a few minutes, stir in the minced garlic and sauté just until fragrant, making sure it does not brown to keep its gentle aroma.

Step 3: Bloom the Spices and Create the Roux

Push your softened vegetables aside to clear a space in the pot and add the final tablespoon of oil. Sprinkle garam masala, curry powder, flour, and a good pinch of salt right over the hot oil. Stir these together to form a fragrant paste, blooming the spices so their flavors really shine. Slowly add a little chicken broth, whisking to dissolve any lumps from the flour, creating a smooth, flavorful roux that will help thicken the soup.

Step 4: Add Broth and Rice, Then Simmer

Pour in the remaining chicken broth and bring it all to a gentle boil. Add the uncooked white rice and reduce the heat to medium-low, partially covering the pot. Let this simmer for about 15 minutes so the rice cooks fully while soaking up the rich, spiced broth. This step transforms the soup into a hearty, satisfying meal.

Step 5: Incorporate Apple and Chicken, Then Finish with Coconut Milk

Grate your peeled apple directly into the pot for maximum tartness and sweet juice infusion. Stir in the reserved browned chicken strips and cook for another 5 minutes to meld all the flavors. Finally, reduce the heat to low and gently stir in the coconut milk. This step is the magic that turns the soup creamy and luxurious while softening the spices. Do a final taste test and adjust salt and pepper to your preference.

How to Serve Creamy Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe

A close-up top view of a dark bowl filled with a thick yellow soup. The soup has a smooth texture with visible shredded pieces of pale yellow chicken and small bits of orange carrots mixed throughout. The bowl is placed on a white marbled surface, creating a clean and simple background. The colors are warm and inviting with the soup showing a mix of light and dark yellow shades. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your bowl with a sprinkle of freshly chopped cilantro or flat-leaf parsley for a pop of green freshness. A dollop of plain yogurt or a swirl of coconut cream adds another layer of creaminess and a cool contrast to the warm spices. If you love texture, toasted cashews or slivered almonds bring a delightful crunch.

Side Dishes

This soup pairs wonderfully with warm naan bread or crusty baguette to soak up every bit of that rich broth. For a lighter side, a simple cucumber raita or cucumber salad will refresh the palate and balance the warming spices. If you want a fully rounded meal, a crisp green salad dressed with lemon vinaigrette complements it beautifully.

Creative Ways to Present

Serve the soup in rustic bowls with a sprinkling of pomegranate seeds for a jewel-like touch and a burst of tart sweetness. For a fun twist, hollow out a small pumpkin or large bell pepper as an edible bowl that adds a subtle flavor and lovely presentation. Offering mini servings in shot glasses makes a fantastic appetizer for dinner parties, giving guests a taste of this Creamy Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe in style.

Make Ahead and Storage

Storing Leftovers

The flavors of this soup only deepen after resting, so store leftover Creamy Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe in airtight containers in the refrigerator for up to 3 days. Keep in mind that the rice will continue to absorb liquid, so the texture might thicken, but a little extra broth added during reheating fixes that right up.

Freezing

Freeze leftover soup in well-sealed containers for up to 2 months. To maintain the best flavor and texture, consider freezing without the coconut milk and adding it fresh when reheating. This keeps the creamy consistency and flavor of the coconut milk vibrant and fresh.

Reheating

Reheat gently over low to medium heat on the stove, stirring frequently to prevent sticking. Add a splash of broth or water if the soup has thickened too much. If you froze the base without coconut milk, stir it in after the soup is heated through to finish with that signature creamy touch.

FAQs

Can I make this soup vegetarian or vegan?

Absolutely! Swap the chicken for hearty vegetables like cauliflower or chickpeas, and use vegetable broth. Make sure to use oil instead of butter and keep the coconut milk for creaminess. This way, you keep the essence of the Creamy Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe, but tailor it to plant-based diets.

What type of rice works best in this recipe?

Uncooked white rice is recommended because it cooks quickly and becomes tender in the cooking time allotted. Basmati rice also works well, lending a nice aromatic note that complements the spices. Avoid quick-cooking or minute rice, as it may become mushy in the soup.

Can I use canned or pre-cooked chicken?

While you can, freshly cooked and browned chicken pieces add a wonderful texture and flavor depth to the soup. Using pre-cooked chicken can be convenient but might reduce the richness that comes from browning the chicken first in the Creamy Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe.

How spicy is this soup?

The soup has a gentle warmth thanks to the balanced use of garam masala, curry powder, and just a pinch of cayenne pepper. You can easily adjust the spice levels by using milder curry powder or adding more cayenne if you prefer extra heat. The creamy coconut milk helps mellow out the spices beautifully.

Can I prepare parts of this soup in advance?

Yes! You can chop your vegetables and marinate the chicken ahead of time to reduce prep on the cooking day. You could also cook the chicken separately and store it, then follow the recipe starting from sautéing the vegetables. This makes cooking the Creamy Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe quicker and less stressful.

Final Thoughts

There is something deeply satisfying about a soup that is as rich in tradition as it is in flavor, and this Creamy Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe captures just that. Its layers of spices, creamy texture, and comforting warmth make it an ideal go-to for cozy dinners at home. I encourage you to try this recipe and experience the joyful blend of flavors that never fail to uplift the soul and delight the palate.