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Mulligatawny Soup is a beautifully spiced classic that delivers warmth and comfort in every spoonful, making it a perfect meal for colder months or anytime you crave a flavorful, hearty dish.
What sets this recipe apart is its delicate balance of aromatic Indian spices like garam masala and curry powder, combined with wholesome ingredients such as tender chicken, fiber-rich vegetables, and naturally sweet apple for a subtle fruity depth.
The addition of coconut milk introduces healthy fats that make the soup creamy without relying on heavy dairy, contributing to a well-rounded, satisfying texture.
High in protein from the chicken and rich in fiber from the vegetables and rice, this soup supports sustained energy and fullness.
It’s a meal-prep friendly recipe that’s quick to make — about 40 minutes total — and versatile enough for everyday dinners or easy lunches.
Plus, the blend of spices not only enhances flavor but also offers anti-inflammatory benefits, making it both delicious and nourishing.
Must-Have Tools for Perfect Results
4-5 Quart Dutch Oven or Stock Pot
Essential for even heat distribution and ample space to sauté, simmer, and combine all ingredients. Its versatility makes it ideal for soups, stews, and braises, a must-have for any home cook.
Sharp Chef’s Knife
Precise slicing of chicken and chopping of vegetables requires a sharp, comfortable knife. Investing in a quality chef’s knife makes prep faster and safer while delivering consistent cuts.
Microplane Grater
Perfect for grating the apple directly into the soup, capturing fresh juices and maximizing flavor. This tool is great for zesting citrus, grating garlic, or finely shredding cheese.
Wooden Spoon
Ideal for stirring the soup and blending spices without scratching cookware surfaces. A sturdy wooden spoon lasts for years and is gentle on all pots and pans.
Measuring Spoons
Accurate measurement of spices is crucial for balanced flavor, making measuring spoons indispensable for consistent cooking and seasoning.
Mulligatawny Soup
Equipment
- 1 4 to 5 quart Dutch oven or stock pot
- 1 Chef’s knife
- 1 Microplane grater
- 1 Wooden spoon
- Measuring Spoons (set)
Ingredients
For the Chicken:
- 1 pound boneless chicken breast or thighs thinly sliced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoons garam masala
- A pinch of cayenne pepper
- ½ teaspoon salt
- 1 tablespoon all-purpose flour
For the Soup:
- 3 tablespoons olive oil or coconut oil divided
- 1 small to medium onion finely chopped
- 2 celery ribs diced
- 1 carrot peeled and chopped
- 2 garlic cloves minced
- 1 tablespoon garam masala
- 2 teaspoons curry powder choose mild or spicy to your preference
- 1 tablespoon all-purpose flour
- 4 cups 1 quart chicken broth
- ½ cup uncooked white rice
- 1 tart apple Granny Smith or Honeycrisp, peeled and grated
- 14- ounce can coconut milk well shaken
- Salt and freshly ground black pepper to taste
Instructions
- Season and Brown the Chicken: In a medium bowl, toss the sliced chicken with cumin, coriander, garam masala, cayenne, salt, and flour until evenly coated. Heat 1 tablespoon of oil in a heavy-bottomed stock pot or Dutch oven over medium heat. Add the chicken pieces and cook, turning occasionally, until they’re browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the pot and set aside.
- Sauté Aromatics and Vegetables: Add another tablespoon of oil to the same pot. Once shimmering, add chopped onion, celery, and carrot. Cook, stirring often, until the vegetables soften and become fragrant, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until aromatic.
- Bloom Spices and Make Roux: Push the vegetables to one side of the pot. Pour the remaining tablespoon of oil into the empty space and sprinkle garam masala, curry powder, and flour over the oil. Stir quickly to form a fragrant paste, cooking for about 1 minute to release the spices’ full aroma. Then, gradually add a small amount of chicken broth, stirring constantly to dissolve any lumps and create a smooth base.
- Simmer the Soup: Pour in the rest of the chicken broth and bring the mixture to a gentle boil over medium-high heat. Add the uncooked rice, reduce heat to medium-low, and cover the pot partially. Let the soup simmer for 15 minutes, allowing the rice to cook and flavors to meld.
- Add Apple and Chicken: Grate the peeled apple directly over the simmering soup to capture all its juices, then stir to incorporate. Return the cooked chicken to the pot and cook for an additional 5 minutes to heat through and blend flavors.
- Finish with Coconut Milk: Lower the heat to gentle warmth and stir in the coconut milk thoroughly. Warm the soup through without boiling, then taste and adjust seasoning with salt and pepper as needed. Serve hot and enjoy!
Notes
- Chicken Choice: You can use either boneless chicken breasts or thighs depending on your preference for leaner or more flavorful meat. Both work beautifully in this soup.
- Rice Option: White rice is used here for its quick cooking time, but feel free to substitute with brown rice for added fiber—just increase the cooking time accordingly.
- Spice Level: Adjust the amount of cayenne pepper and curry powder to suit your heat tolerance. Mild versions keep the soup gentle and comforting.
- Apple Variation: The apple adds a subtle tart sweetness that balances the spices; Granny Smith is classic, but Honeycrisp or any tart apple will work well.
- Storage: This soup stores well in the refrigerator for up to 3 days and also freezes nicely for up to 2 months. Reheat gently to preserve the coconut milk’s creaminess.
Chef’s Secrets for Maximum Flavor
To truly elevate Mulligatawny Soup, the key lies in blooming the spices properly.
Cooking the garam masala, curry powder, and flour in hot oil before adding the broth intensifies the aroma and infuses the entire soup with deep, complex flavors.
Be patient during this step—it creates a fragrant spice paste that is the backbone of the dish.
Using fresh grated apple instead of pre-cut pieces ensures you capture all the sweet juice, which balances the heat beautifully.
Browning the chicken thoroughly not only locks in moisture but also adds a subtle caramelized note.
Lastly, stirring in coconut milk at the end and warming gently keeps the soup creamy without curdling.
These little steps make a huge difference in achieving a rich, harmonious bowl.
Serving Suggestions for Delicious Pairings
Mulligatawny Soup shines as a satisfying main course but pairs wonderfully with a variety of sides.
Serve it with warm naan bread or crusty whole-grain rolls to soak up every bit of the flavorful broth.
A simple cucumber raita or a crisp green salad with lemon vinaigrette complements the soup’s spices and adds refreshing contrast.
For an extra protein boost, try topping the soup with toasted cashews or a dollop of Greek yogurt for creaminess and tang.
This soup also works beautifully as part of a multi-course Indian-inspired meal or as a cozy lunch alongside roasted vegetables.
Storage Tips for Best Freshness
This soup keeps well and even tastes better the next day as the flavors deepen.
Store leftovers in an airtight container in the refrigerator for up to three days.
When reheating, do so gently over low heat to prevent the coconut milk from separating—stir frequently to maintain a creamy texture.
Mulligatawny Soup can also be frozen for up to two months. To freeze, cool completely and transfer to freezer-safe containers, leaving some headspace for expansion.
Thaw overnight in the fridge and reheat slowly on the stove.
Avoid microwaving directly from frozen to preserve the soup’s delicate balance of flavors and textures.
Frequently Asked Questions About Mulligatawny
1. Can I make this soup vegetarian or vegan?
Absolutely! Swap the chicken broth for vegetable broth and omit the chicken. You can add chickpeas or lentils for protein, and the coconut milk will keep it creamy and satisfying.
2. What type of rice works best?
Uncooked white rice is recommended for quicker cooking and a soft texture. Brown rice can be used but requires a longer simmer, or you can cook it separately and add it at the end.
3. How spicy is this soup?
The spice level is mild to medium depending on the curry powder and cayenne you use. You can easily adjust heat by reducing or increasing these spices to suit your taste.
4. Can I prepare this soup ahead of time?
Yes, it’s a great make-ahead meal. Prepare the entire soup and refrigerate for up to 3 days or freeze for longer storage. Reheat gently to maintain creaminess.
5. What can I substitute for coconut milk?
For a dairy-free option, canned coconut milk is best. If you prefer less coconut flavor, you can use full-fat plain yogurt or a cashew cream, added at the end just before serving.
This recipe is inspired by soupaddict and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.