Mulligatawny Soup Recipe

If you’re craving a soup that’s bursting with warmth, spice, and heartiness, then this Mulligatawny Soup Recipe is going to become your new go-to comfort dish. Originating from Indian-inspired Anglo-Indian cuisine, this soup combines tender chicken, fragrant curry spices, and creamy coconut milk for a uniquely rich and satisfying bowl that’s perfect for sharing with loved ones or savoring all on your own. The exciting blend of flavors and textures will have you coming back for seconds and eager to make it again soon.

Ingredients You’ll Need

Getting this Mulligatawny Soup Recipe on the table is simpler than you might think. Each ingredient plays an essential role, from building layers of flavor to adding texture and color, making this dish an absolute joy to prepare and eat.

• 2 tablespoons olive oil: Provides a fruity base that helps soften the vegetables and bring out their sweetness.
• 2 tablespoons unsalted butter (¼ stick): Adds richness and a silky mouthfeel to the soup.
• 2½ pounds boneless, skinless chicken thighs: Juicy and tender, perfect for slow-cooking without drying out.
• 2 teaspoons kosher salt: Enhances the natural flavors of the ingredients.
• ½ teaspoon freshly ground black pepper: Offers a subtle heat that lingers pleasantly.
• 2 carrots, peeled and finely chopped: Bring natural sweetness and a lovely pop of color.
• 1 rib celery, finely chopped: Adds fresh, aromatic crunch.
• 1 yellow onion, finely chopped: Forms a foundational base with its mellow sweetness.
• 1 Granny Smith apple, peeled, cored, and diced: Introduces a bright, tangy freshness that balances the curry spices.
• 3 cloves garlic, finely chopped: Infuses the soup with a warm, savory depth.
• 2 tablespoons sweet curry powder or Maharajah curry powder: The heart of the Mulligatawny’s signature spice blend.
• 1 tablespoon garam masala: Adds complexity with earthy and woody notes.
• 1 teaspoon ground cumin: Brings a smoky undertone that complements the other spices.
• ½ teaspoon crushed red pepper flakes: Provides just the right kick of heat.
• 1 (1-inch piece) fresh ginger, finely grated: Gives the soup a refreshing zing.
• 1 (14.5 ounces) can coconut milk: Supplies creamy richness and a subtle sweetness.
• 4 cups unsalted chicken broth or stock: The flavor base that carries all the ingredients harmoniously.
• 1 tablespoon tomato paste: Adds depth, tang, and a slight umami boost.
• ½ cup dry white rice: Thickens the soup delightfully while making it more filling.
• 1 sleeve Ritz crackers, crushed: For a tasty, buttery crispy topping.
• 2 tablespoons unsalted butter, melted (¼ stick): Combines with the crackers to create a golden, flavorful crumble.
• ¼ teaspoon fine sea salt: Seasoning for the cracker topping to bring out its flavor.
• ¼ teaspoon sweet curry powder or Maharajah curry powder: Adds a hint of warmth to the garnish.

How to Make Mulligatawny Soup Recipe

Step 1: Sauté the Aromatics and Chicken

Start by warming the olive oil and butter in a large pot over medium heat until melted and shimmering. Add the chopped onions, carrots, and celery, cooking until they soften and become fragrant, about 5 minutes. This mixture creates a beautiful flavor base for your soup. Next, stir in the chicken pieces seasoned with salt and pepper, allowing them to brown slightly without cooking through, locking in delightful flavors.

Step 2: Build the Spiced Flavor Foundation

To your aromatic pot, add garlic, grated ginger, diced apple, and the full array of spices: curry powder, garam masala, cumin, and crushed red pepper flakes. Stir continuously, letting the spices bloom and release their fragrant oils. This step is crucial as it deepens the flavor profile and imbues the soup with its signature warmth and complexity.

Step 3: Combine Liquids, Rice, and Tomato Paste

Pour in the coconut milk and chicken broth, then stir in the tomato paste until fully incorporated. This mixture forms the creamy yet tangy heart of the Mulligatawny Soup Recipe. Bring it to a gentle simmer, then add the dry white rice. The rice will cook right in the pot, absorbing flavors while thickening the soup beautifully.

Step 4: Cook Until Perfectly Tender

Reduce the heat to low and allow the soup to simmer gently for about 30 to 40 minutes. During this time, the chicken will become tender and the rice softens perfectly. The soup will thicken as the flavors marry, resulting in a luscious, satisfying consistency that’s impossible to resist.

Step 5: Prepare the Topping and Finish

While your soup is simmering, mix the crushed Ritz crackers with melted butter, a pinch of sea salt, and a sprinkle of curry powder. Toast this mixture gently in a skillet or in the oven until golden and crispy. When your soup is ready to serve, generously sprinkle the buttery cracker topping for an incredible contrast in texture.

How to Serve Mulligatawny Soup Recipe

Garnishes

Garnishes take Mulligatawny Soup Recipe to another level. Fresh chopped cilantro or a squeeze of lime juice can brighten the intense spices. The buttery, crunchy Ritz topping adds a decadent finish that’s both nostalgic and delicious, creating layers of flavor in every spoonful.

Side Dishes

Serve your Mulligatawny Soup Recipe alongside warm naan bread or fluffy basmati rice for a complete meal. A simple cucumber raita or cooling yogurt salad pairs beautifully by contrasting with the warm spices, making each bite refreshing and balanced.

Creative Ways to Present

For a festive dinner party, serve the soup in small, elegant cups as a starter. Layer pieces of tender chicken on top with a sprinkle of the crispy cracker crumble. Or ladle it into colorful bowls and garnish with edible flowers or microgreens for a stunning presentation that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Mulligatawny Soup Recipe keeps exceptionally well in the refrigerator for up to 3 days. Store it in an airtight container to preserve its rich flavors and creamy texture. Re-stir gently before reheating, as the rice might settle or thicken overnight.

Freezing

This soup freezes beautifully, making it a perfect meal prep option. Cool the soup completely before transferring to freezer-safe containers. Freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheating

To reheat, warm the soup slowly on the stovetop over low heat to prevent separating the coconut milk. Stir frequently and add a splash of broth or water if it becomes too thick. If you’ve prepared the cracker topping in advance, add it fresh just before serving to retain its crispiness.

FAQs

Can I make Mulligatawny Soup Recipe vegetarian?

Absolutely! Simply swap the chicken thighs for hearty vegetables like cauliflower or chickpeas and use vegetable broth instead of chicken stock. The spices and coconut milk still create a rich, satisfying flavor that everyone will love.

What type of curry powder is best for this recipe?

Sweet curry powder or Maharajah curry powder works best as they provide a balanced, aromatic spice blend without overwhelming heat. This helps maintain the cozy, comforting profile of the Mulligatawny Soup Recipe.

How thick should the soup be?

A classic Mulligatawny has a medium-thick consistency—creamy enough to coat your spoon but still sip-able. The rice helps with this, so if you prefer it thinner, you can add a bit more broth during cooking or when reheating.

Do I really need to add the cracker topping?

The cracker topping is a delightful traditional touch that adds crunch and buttery flavor, but it’s optional. If you want a gluten-free version, simply skip the crackers and maybe add toasted nuts or crispy fried onions instead.

Can I use chicken breast instead of thighs?

You can, but chicken thighs tend to stay more tender and juicy during the longer simmer time. If using breast meat, add it later in the cooking process to avoid drying it out.

Final Thoughts

I simply can’t recommend trying this Mulligatawny Soup Recipe enough. It’s a dish that welcomes you with a warm hug and rewards you with complex flavors and satisfying textures. Whether you’re making it for a family dinner or a cozy night in, it’s bound to become a cherished favorite. So gather your ingredients, get cooking, and enjoy every delicious spoonful!

Mulligatawny Soup Recipe

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4 from 66 reviews

• Author: admin
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

This Mulligatawny Soup recipe is a flavorful and hearty Indian-inspired dish combining tender chicken thighs, aromatic spices such as curry powder and garam masala, and creamy coconut milk to create a comforting bowl of soup. Enhanced with vegetables, apple, and spices, it is perfect for a satisfying meal and serves 8 generously.

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Ingredients

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Soup Base

• 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
• 1 (14.5 ounces) can coconut milk
• 4 cups unsalted chicken broth or stock
• 1 tablespoon tomato paste
• ½ cup dry white rice

Garnish

• 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

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Instructions

1. Prepare the Chicken and Vegetables: Heat olive oil and butter in a large pot over medium heat. Season chicken thighs with kosher salt and freshly ground black pepper, then add to the pot. Brown the chicken pieces on all sides until lightly golden, about 5-7 minutes. Remove chicken and set aside. In the same pot, add carrots, celery, and yellow onion. Cook until softened and translucent, about 5-6 minutes. Add diced Granny Smith apple and garlic, stir to combine.
2. Add Spices: Stir in sweet curry powder (or Maharajah curry powder), garam masala, ground cumin, crushed red pepper flakes, and freshly grated ginger. Cook the spices with the vegetables for 1-2 minutes to release their aroma and flavor.
3. Combine Liquids and Simmer: Pour in the can of coconut milk and chicken broth, then add the tomato paste, stirring well to fully incorporate. Return the browned chicken pieces to the pot. Bring the mixture to a boil.
4. Add Rice and Cook: Add the dry white rice to the boiling soup. Reduce heat to low, cover the pot, and simmer for 35-40 minutes until the rice is fully cooked and the chicken is tender.
5. Prepare Cracker Garnish: While the soup simmers, mix crushed Ritz crackers with melted butter, fine sea salt, and a pinch of sweet curry powder. Set this aside for garnishing the soup before serving.
6. Final Adjustments and Serve: Once the soup is done, taste and adjust seasoning if needed with additional salt or curry powder. Ladle the hot Mulligatawny soup into bowls and sprinkle each serving with the prepared cracker garnish for added texture and flavor.

Notes

• Use boneless, skinless chicken thighs for juicier and more flavorful meat compared to chicken breasts.
• Adjust the mildness or spiciness of the soup by varying the amount of crushed red pepper flakes to your taste.
• The Ritz cracker garnish adds a nice crunchy texture and buttery flavor, but you can omit it for a gluten-free version.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• For a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken broth.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired