Mulligatawny Soup Recipe

overhead view of a serving of mulligatawny soup in a gray bowl with a spoon.

Course: Dinner, Soup

Cuisine: Indian

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: bowls

Calories: 450kcal

Author: Susie Gall

Inspired by a traditional Indian dish, our take on this coconut curry soup is filled with chicken, vegetables, rice, apples, and lots of warm spices for a deliciously comforting soup.

Step-by-step photos can be seen below the recipe card.

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Equipment

Dutch Oven

Ingredients

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
14.5 ounces coconut milk (1 can)
4 cups unsalted chicken broth or stock
1 tablespoon tomato paste
½ cup dry white rice

Herb Buttered Crushed Ritz Topping

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

Heat the oil in a Dutch oven set over medium heat and add the butter.
2 tablespoons olive oil, 2 tablespoons unsalted butter
Lightly season the chicken with kosher salt and black pepper, and add it to the pot. Cook just until chicken is no longer pink on the inside and transfer it to a paper towel-lined plate; set aside.
2½ pounds boneless, skinless chicken thighs, 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper
If needed, add a little more oil and butter to the pot and sauté the chopped carrots and celery, about 2 minutes, or until a fork inserted in a carrot still has a little resistance.
2 carrots, 1 rib celery
Add the chopped onion and apple and cook for about 4 minutes, stirring occasionally, or until the onions are translucent and the apples have softened.
1 yellow onion, 1 Granny Smith apple
Add the chopped garlic and cook for about 30 seconds, or until the garlic is fragrant and has bloomed.
3 cloves garlic
Add the curry powder, garam masala, cumin, red pepper flakes, and ginger.
2 tablespoons sweet curry powder, 1 tablespoon garam masala, 1 teaspoon ground cumin, ½ teaspoon crushed red pepper flakes, 1 (1-inch piece) fresh ginger
Add the coconut milk, broth, tomato paste, and rice. Stir well and heat to a low boil. Reduce the heat to low and add the chicken.
14.5 ounces coconut milk, 4 cups unsalted chicken broth, 1 tablespoon tomato paste, ½ cup dry white rice
Simmer, stirring often, until the rice is cooked through and soup has thickened to desired consistency, about 30-45 minutes. Taste the soup periodically and adjust the seasonings, if needed.
While the soup simmers, make the buttered crackers: combine all ingredients in a small bowl and mix together until uniform.
1 sleeve Ritz crackers, 2 tablespoons unsalted butter, ¼ teaspoon fine sea salt, ¼ teaspoon sweet curry powder
Garnish bowls of soup with the buttered crackers, yogurt, cilantro, and/or sliced scallions.

Notes

This is a spicy soup. Feel free to adjust the amount of curry powder and red pepper flakes to make it more or less spicy to your tastes.

Storage: Store mulligatawny soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition