There is something incredibly comforting and flavorful about a warm bowl of Mulligatawny Soup Recipe that hugs you from the inside out. This soup is a fabulous fusion of Indian spices and classic Western ingredients, offering a rich, creamy texture with hints of curry, fragrant ginger, and tender chicken pieces. It’s the perfect dish for a cozy meal that feels both exotic and familiar, and once you try it, this soup quickly becomes a beloved staple in your recipe collection.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Mulligatawny Soup Recipe lies in its simple yet carefully chosen ingredients. Each one plays an essential role, from the tender chicken thighs to the sweet tartness of Granny Smith apple, the warmth of curry spices to the creamy coconut milk that brings it all together.
- Olive oil: Provides a healthy foundation and helps sauté the vegetables evenly.
- Unsalted butter: Adds richness and depth to the soup’s flavor.
- Boneless, skinless chicken thighs: Juicy and tender for the perfect protein in this soup.
- Kosher salt and freshly ground black pepper: Essential seasonings to balance and enhance all the flavors.
- Carrots and celery: Classic veggies that bring sweetness and crunch.
- Yellow onion: Adds a mellow sharpness and aromatic base.
- Granny Smith apple: Infuses a crisp, tart contrast that brightens the soup.
- Garlic: Brings a punch of savory depth.
- Sweet curry powder or Maharajah curry powder: The heart of the spice blend, giving warm, complex flavor.
- Garam masala: Adds a fragrant, distinct aroma and spice layer.
- Ground cumin: Earthy spice that complements the curry.
- Crushed red pepper flakes: A subtle heat to keep things interesting.
- Fresh ginger: For a zesty, slightly spicy brightness.
- Coconut milk: Creates creamy smoothness and balances spices.
- Unsalted chicken broth or stock: The flavorful liquid base to carry all the ingredients.
- Tomato paste: Adds subtle acidity and rich color.
- Dry white rice: Thickens the soup and makes it hearty.
- Ritz crackers, crushed: Used in garnish, adding a lovely buttery crunch.
- Melted unsalted butter, sea salt, and curry powder for garnish: Finishing touches that bring extra flavor and texture.
How to Make Mulligatawny Soup Recipe
Step 1: Sauté the Aromatics and Chicken
Begin by heating the olive oil and butter in a large pot over medium heat. Add the chopped onions, carrots, celery, and garlic, cooking until they become soft and fragrant, about 5-7 minutes. Then, add the chicken thighs, seasoning them with salt and pepper. Cook until the chicken is browned on all sides but not fully cooked through yet, which locks in the flavor and builds a rich base for your soup.
Step 2: Spice Things Up
Stir in the curry powder, garam masala, cumin, crushed red pepper flakes, and grated ginger. Let these spices toast with the chicken and vegetables for a minute or two, allowing their flavors to bloom and fill your kitchen with a tantalizing aroma that gets you even more excited to dive in.
Step 3: Add Liquids and Simmer
Pour in the coconut milk and chicken broth, then stir in the tomato paste until everything is well combined. Add the diced Granny Smith apple and dry white rice to the pot. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 35-40 minutes until the rice is tender and the chicken is fully cooked, creating a luscious, thick soup.
Step 4: Final Touches
Give the soup a taste and adjust seasoning with additional salt, pepper, or curry powder if needed. For a silky texture, you can partially puree some of the soup with an immersion blender, being careful to leave chunks of chicken, apple, and vegetables for delightful texture.
How to Serve Mulligatawny Soup Recipe
Garnishes
To make every spoonful memorable, sprinkle crushed Ritz crackers on top, then drizzle with melted butter seasoned with a pinch of sea salt and curry powder. These garnishes add buttery crunch and a little extra kick, making the soup feel super special and indulgent.
Side Dishes
Serve your Mulligatawny Soup Recipe alongside warm naan bread or crusty baguette slices for dipping. A fresh cucumber raita or cooling yogurt salad complements the spices beautifully and helps balance the rich creaminess of the soup.
Creative Ways to Present
For a striking presentation, serve the soup in hollowed-out mini pumpkins or small bread bowls. You can also swirl in a spoonful of plain yogurt or coconut cream on top for visual contrast and extra creaminess. Adding a sprig of fresh cilantro or a squeeze of lime juice brightens flavors and adds that finishing touch.
Make Ahead and Storage
Storing Leftovers
This Mulligatawny Soup Recipe keeps incredibly well in the refrigerator for up to 4 days. Store it in an airtight container to preserve its vibrant flavors and creamy texture. When you reheat, give it a gentle stir to reincorporate any separated ingredients.
Freezing
You can freeze this soup for up to 3 months, making it a fantastic option for meal prep or busy weeknights. Let the soup cool completely, then portion it into freezer-safe containers. Keep in mind the rice may absorb more liquid during freezing, so be ready to add a splash of broth or water when reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a little extra chicken broth or water if the soup thickens too much. Avoid boiling to keep the creamy texture smooth and prevent the chicken from becoming tough.
FAQs
What is Mulligatawny soup?
Mulligatawny soup is a flavorful Anglo-Indian dish traditionally made with a blend of curry spices, chicken, vegetables, rice, and coconut milk. Its name means “pepper water,” and it offers a delicious balance of spicy, sweet, and creamy flavors.
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and replace chicken thighs with chickpeas or cubed paneer for a satisfying vegetarian version of Mulligatawny Soup Recipe.
What kind of curry powder should I use?
Sweet curry powder or Maharajah curry powder work wonderfully here since they provide warmth without overwhelming heat. If you prefer spicier soup, feel free to add more crushed red pepper flakes or a pinch of cayenne pepper.
Is it necessary to include rice in the soup?
Rice helps thicken the soup and makes it heartier, but if you’re avoiding grains, you can omit it or substitute with cooked quinoa or lentils, adjusting cooking times accordingly.
How long can leftovers be stored?
Leftover Mulligatawny soup lasts up to 4 days refrigerated and up to 3 months frozen. Always cool soup completely before refrigerating or freezing for the best quality.
Final Thoughts
There’s a reason Mulligatawny Soup Recipe remains a cherished classic—its cozy blend of spices, creamy texture, and hearty ingredients come together in a bowl that feels like a warm hug. Whether you’re cooking for family or impressing friends, this recipe is a guaranteed crowd-pleaser. Give it a try and watch it quickly become one of your all-time favorite soups!
