Mulligatawny Soup with Chicken, Rice, and Coconut Milk Recipe
This flavorful Mulligatawny Soup is a comforting blend of tender chicken, aromatic spices like garam masala and curry powder, sautéed vegetables, fragrant apple, and creamy coconut milk. Perfectly balanced with a hint of heat from cayenne and rich texture from coconut milk, this Indian-inspired soup is deliciously hearty yet light.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
Chicken and Seasonings
- 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
Vegetables and Aromatics
- 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)
Spices and Thickener
- 1 tablespoon garam masala
- 2 teaspoons curry powder (mild or hot)
- 1 tablespoon flour
Liquids and Other Ingredients
- 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
- Heat oil: Heat 1 tablespoon of oil in a 4-5 quart stock pot or Dutch oven over medium heat until shimmering.
- Cook chicken: Toss the chicken pieces with cumin, coriander, 2 teaspoons garam masala, cayenne pepper, 1/2 teaspoon salt, and 1 tablespoon flour. Add chicken to the pot, brown on all sides until cooked through, then remove and set aside.
- Sauté vegetables: Add another tablespoon of oil to the pot over medium heat. When hot, add chopped onions, celery, and carrots. Sauté until soft, then add minced garlic and cook, stirring, until fragrant (about a minute).
- Bloom spices: Push vegetables to one side of the pot. Add the remaining tablespoon of oil in the cleared spot and heat briefly. Sprinkle garam masala, curry powder, 1 tablespoon flour, and a generous pinch of salt over the hot oil. Stir to form a fragrant paste, then mix into the vegetables. Add a small amount of chicken broth and stir to smooth out any lumps from the roux.
- Add broth and rice: Pour the remaining chicken broth into the pot and increase heat to medium-high. Bring to a gentle boil. Add the uncooked white rice, then reduce heat to medium-low and partially cover. Simmer for 15 minutes.
- Add apple and chicken: Grate the peeled apple directly over the soup to catch all juices, stirring to combine. Add the reserved cooked chicken and cook for an additional 5 minutes. Taste and adjust salt as needed.
- Finish with coconut milk: Reduce heat to low and stir in the well-shaken coconut milk. Heat through gently. Do a final tasting and season with salt and pepper to taste. Serve warm.
Notes
- You can use either chicken breast or thighs depending on your preference.
- Select a mild or hot curry powder based on your spice tolerance.
- Grating the apple directly into the soup ensures no juice is lost, enhancing the flavor.
- You can substitute olive oil with coconut oil for a more tropical flavor.
- Partially covering the pot while simmering helps the rice cook evenly without too much evaporation.
- This soup can be stored refrigerated for up to 3 days and reheated gently.
Keywords: Mulligatawny Soup, Indian Soup, Chicken Soup, Spiced Soup, Coconut Milk Soup, Comfort Food
