Mulligatawny Soup

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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Welcome to a delightful bowl of comfort that is Mulligatawny Soup. This recipe combines the warmth of curry spices with the creamy richness of coconut milk, creating a dish that's both hearty and satisfying. Perfect for a cozy night in or a simple family dinner.

Ingredients for Mulligatawny Soup

The base of this soup starts with olive oil, which helps to sauté your aromatics. Onion, garlic, and ginger form the aromatic trifecta, setting a flavorful foundation. Curry powder and cumin add depth and warmth, while a hint of cayenne pepper brings a subtle kick. Chicken breast is the protein of choice here, providing a tender bite. Carrots and apples add a touch of sweetness, balancing the spices nicely. Basmati rice not only makes the soup more filling but also absorbs all those wonderful flavors. Chicken broth is the liquid backbone, while coconut milk adds creaminess and a hint of tropical flavor. Finally, cilantro offers a fresh finish, tying everything together.

Tips & Tricks

  • If you like your soup a bit thicker, reduce the amount of broth slightly or let it simmer longer uncovered.
  • Adjust the cayenne pepper to suit your spice preference; a little goes a long way.
  • For a vegetarian version, replace the chicken with chickpeas or lentils and use vegetable broth.

Serving Suggestions

This Mulligatawny Soup pairs beautifully with a side of warm naan bread or a simple green salad. If you're feeling indulgent, a dollop of yogurt on top can add a nice contrast to the spices.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. Just store it in the refrigerator and reheat gently before serving.
Can I freeze Mulligatawny Soup?
Definitely! Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
What can I use instead of coconut milk?
Heavy cream or half-and-half can be used, but it will change the flavor slightly.

Mulligatawny Soup Recipe Walkthrough

Start by heating olive oil in a large pot over medium heat. Once it's shimmering, add onion, garlic, and ginger. Cook them, stirring occasionally, until the onion turns translucent and fragrant. This should take about 5 minutes.

Next, stir in the curry powder, cumin, and cayenne pepper, cooking for another minute. You'll want the spices to release their aroma without burning, so keep an eye on the heat.

Add the diced chicken, carrots, and apple to the pot. Cook these together until the chicken is browned on all sides, which should take around 5-7 minutes.

Once your chicken is browned, stir in the rice and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, or until the rice is tender and the chicken is cooked through.

When the rice is ready, stir in the coconut milk and let it heat through gently. Season with salt and pepper to your liking, then serve hot, garnished with fresh cilantro.

Why You'll Love This Recipe

  • Hearty and filling with a blend of spices that warms you from the inside out.
  • Combines the sweetness of apples with savory spices for a balanced flavor profile.
  • Uses simple, fresh ingredients that you likely have on hand.
  • Easy to customize depending on your spice tolerance or dietary preferences.

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 lb chicken breast, diced
2 carrots, diced
1 apple, peeled, cored, and chopped
1 cup basmati rice
6 cups chicken broth
1 cup coconut milk
Salt and pepper to taste
2 tablespoons fresh cilantro, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
2. Stir in the curry powder, cumin, and cayenne pepper, and cook for another minute until fragrant.
3. Add the diced chicken, carrots, and apple. Cook until the chicken is browned on all sides.
4. Stir in the rice and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the rice is cooked and the chicken is tender.
5. Stir in the coconut milk and let it heat through. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

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