Name: Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 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; 3 tablespoons olive or coconut oil (divided usage); 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

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Introduction

Mulligatawny Soup is a flavorful, comforting Indian-inspired dish that balances warm spices with creamy coconut milk and tender chicken. This hearty soup is perfect for cozy dinners and offers a delicious blend of savory, sweet, and mildly spicy notes.

A white pot with two handles is filled with a yellow-green soup that has small cubes of zucchini and pieces of other vegetables floating on top. The soup looks clear with some herbs and spices visible inside. A woman's hand holding a white spatula with a light wooden handle stirs the soup gently. The pot is set on a black electric burner, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 tablespoons olive or coconut oil (divided usage)
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, your choice)
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

Step 1: Heat 1 tablespoon of oil in a 4-5 quart stock pot or Dutch oven over medium heat until shimmering.
Step 2: Toss the chicken pieces with ground cumin, ground coriander, 2 teaspoons garam masala, cayenne pepper, 1/2 teaspoon salt, and 1 tablespoon flour. Add the chicken to the pot and brown on all sides, cooking through completely. Remove the chicken to a plate or bowl and set aside.
Step 3: Add another tablespoon of oil to the pot. When shimmering, add the chopped onion, celery, and carrot. Sauté until soft. Add minced garlic and sauté, stirring until fragrant, about one minute.
Step 4: Push the vegetables to one side of the pot. Add the remaining tablespoon of oil to the clear spot and heat briefly. Sprinkle 1 tablespoon garam masala, 2 teaspoons curry powder, 1 tablespoon flour, and a generous pinch of salt over the oil. Stir to form a fragrant paste, then mix into the vegetables and cook briefly to bloom the spices. Pour in a small amount of chicken stock and stir to smooth out any lumps from the roux.
Step 5: Add the remaining chicken broth to the pot and increase heat to medium-high. Bring to a gentle boil, add the uncooked rice, then reduce heat to medium-low. Partially cover the pot and cook for 15 minutes. Grate the peeled apple directly over the soup to catch all juices and stir in the reserved chicken. Cook for an additional 5 minutes. Taste and adjust salt as needed.
Step 6: Reduce heat to low and stir in the coconut milk thoroughly. Heat through gently and do a final taste adjustment with salt and pepper. Serve warm.

Tips & Variations

Use boneless chicken thighs for juicier meat and more flavor, or chicken breast for a leaner option.
Adjust cayenne pepper to control the heat level — omit for mild flavor or add more for extra spice.
Try substituting basmati rice for a more aromatic touch.
For a vegetarian version, replace chicken with lentils and use vegetable broth instead of chicken broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The rice will thicken the soup as it sits, so you may want to add a splash of broth or water when reheating to loosen the consistency.

How to Serve

Two white bowls filled with thick creamy yellow soup that has small chunks of orange carrot and light-colored vegetables spread evenly throughout. The soup looks smooth with a slightly chunky texture. The bowls sit on a white marbled surface near a folded dark gray cloth napkin with two shiny silver spoons resting on it. The bowls are positioned diagonally with one slightly above the other. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mulligatawny Soup ahead of time?

Yes, this soup develops even more flavor after sitting overnight. Just store it in the refrigerator and reheat thoroughly before serving.

Is Mulligatawny Soup spicy?

The spice level can be adjusted to your preference by varying the amount of cayenne pepper and curry powder. It is traditionally mildly spicy but can be made heatier or milder easily.