Description
Mulligatawny Soup is a classic spiced chicken soup known for its warm, comforting flavors. Combining tender chicken, aromatic spices like garam masala and curry powder, as well as a creamy coconut milk finish, this dish is perfect for chilly days and is both flavorful and hearty.
Ingredients
For the chicken
- 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
For the soup
- 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
Instructions
- Prepare the chicken: Heat 1 tablespoon oil in a 4-5 quart stock pot or Dutch oven over medium heat until shimmering. Toss the chicken strips with ground cumin, ground coriander, 2 teaspoons garam masala, cayenne pepper, salt, and 1 tablespoon flour until well coated. Add the chicken to the pot and brown on all sides until fully cooked through. Remove the chicken from the pot and set aside on a plate or bowl.
- Sauté the vegetables: Add another tablespoon of oil to the same pot over medium heat. When shimmering, add chopped onions, celery, and carrot. Sauté the vegetables until they become soft, about 5-7 minutes. Add minced garlic and cook, stirring, for about 1 minute until fragrant.
- Create the spice paste: Push the vegetables to one side of the pot. Add the remaining tablespoon of oil to the bare spot and heat briefly. Sprinkle 1 tablespoon garam masala, 2 teaspoons curry powder, 1 tablespoon flour, and a generous pinch of salt over the hot oil. Stir to form a fragrant paste, then mix it evenly with the sautéed vegetables. Cook briefly to bloom the spices.
- Add broth and rice: Pour a small amount of chicken broth into the pot and stir to smooth out any lumps formed by the roux. Then add the remaining chicken broth, increasing the heat to medium-high. Bring the soup to a gentle boil. Add the uncooked white rice and reduce heat to medium-low. Partially cover the pot and simmer for 15 minutes.
- Add apple and chicken: Grate the peeled apple directly into the pot to capture all its juices. Stir in the reserved cooked chicken. Continue to cook for an additional 5 minutes so the flavors meld.
- Finish with coconut milk and seasoning: Reduce heat to low. Stir in the well-shaken coconut milk thoroughly and let the soup heat through without boiling. Taste and adjust salt and pepper as needed before serving.
Notes
- Choose mild or hot curry powder based on your spice preference.
- Using boneless chicken thighs instead of breasts can add extra moisture and flavor.
- Grating the apple directly into the soup helps retain the fresh juices and adds a subtle sweetness.
- Partially covering the pot while simmering helps cook the rice evenly without boiling over.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
