Mulligatawny Soup
Mulligatawny Soup is a spiced chicken and vegetable soup enriched with coconut milk and fragrant Indian spices, accented by the sweetness of fresh apple. It’s a comforting, protein-rich, and fiber-filled dish that’s both easy and satisfying, perfect for any day of the week.
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.
