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Creamy Mulligatawny Chicken Soup with Rice and Coconut Milk Recipe

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4.2 from 5 reviews

Mulligatawny Soup is a flavorful and hearty Indian-inspired chicken soup packed with warming spices, tender chicken strips, vegetables, apple for a subtle sweetness, and creamy coconut milk. Perfect for a comforting meal prepared on the stovetop in just 40 minutes.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian

Ingredients

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 Spices

  • 3 tablespoons olive or coconut oil, divided
  • 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

Soup Base and Additional 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

  1. Heat Oil and Brown Chicken: Heat 1 tablespoon of oil in a 4-5 quart stock pot or Dutch oven over medium heat until shimmering. Toss the chicken pieces with ground cumin, ground coriander, 2 teaspoons garam masala, cayenne pepper, 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.
  2. Sauté Vegetables: Add another tablespoon of oil to the same pot on medium heat. When shimmering, add the chopped onions, celery, and carrots. Sauté until the vegetables soften. Add the minced garlic and sauté for about a minute more until fragrant.
  3. Create Spice Paste: Push the vegetables to one side of the pot and add the remaining tablespoon of oil to the bare spot, heating briefly. Sprinkle the garam masala, curry powder, 1 tablespoon flour, and a generous pinch of salt over the oil. Stir to form a fragrant paste, then mix it with the vegetables. Cook briefly to bloom the spices. Add a small amount of chicken broth to smooth out any lumps from the roux.
  4. Add Broth and Rice: Pour the remaining chicken broth into the pot and increase the heat to medium-high. Bring the soup to a gentle boil. Add the uncooked rice, then reduce the heat to medium-low. Partially cover the pot and cook for 15 minutes, allowing the rice to cook thoroughly.
  5. Add Apple and Chicken: Grate the peeled apple directly over the soup to capture juices, then stir well. Add the reserved cooked chicken back into the pot. Continue cooking for 5 minutes more. Taste and add salt as needed.
  6. Finish with Coconut Milk: Turn the heat to low and stir in the shaken coconut milk thoroughly. Let the soup heat through without boiling. Do a final taste test and adjust seasoning with salt and pepper as desired. Serve hot.

Notes

  • Use boneless chicken breasts for leaner soup or thighs for more flavor and juiciness.
  • Adjust the cayenne pepper and curry powder to control the heat level.
  • If you prefer, substitute white rice with basmati for a more aromatic profile.
  • Grating the apple directly over the pot ensures no juice is wasted and adds natural sweetness.
  • For a vegetarian version, omit the chicken and substitute the broth with vegetable stock, adding chickpeas for protein.
  • Make sure to stir in the coconut milk on low heat to avoid curdling.

Find it online: https://cheftinaskitchen.com/creamy-mulligatawny-chicken-soup-with-rice-and-coconut-milk-recipe/