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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
