Mulligatawny Soup
This Anglo-Indian classic is a beautifully spiced, creamy, and hearty bowl of comfort that combines tender chicken, fragrant curry spices, sweet apple, and coconut milk into something that feels both exotic and deeply familiar.
Equipment
- Large Dutch oven or heavy-bottomed soup pot - At least 6-quart or 5.7L capacity
- Sharp chef's knife
- Cutting board
- Wooden spoon or heat-safe silicone spatula
- Measuring spoons
- Measuring cups
- Box grater or microplane - For grating the ginger
- Ladle - For serving
- Immersion Blender - Optional, for a creamier texture
Ingredients
- 1.5 lbs boneless skinless chicken thighs - 680g, cut into bite-sized pieces
- 2 tbsp unsalted butter or ghee - Divided
- 1 medium yellow onion - about 1 cup or 150g, finely diced
- 3 medium carrots - about 1 cup or 130g, peeled and diced
- 3 celery stalks - about 1 cup or 110g, diced
- 4 garlic cloves - minced
- 1 tbsp fresh ginger - grated or minced
- 1 large tart apple - Granny Smith recommended, peeled, cored, and diced
- 2 tbsp curry powder
- 1 tsp garam masala
- 0.5 tsp ground turmeric
- 0.25 tsp ground cumin
- 0.25 tsp cayenne pepper - Adjust to taste
- 6 cups low-sodium chicken broth - 1.4L
- 13.5 oz coconut milk - 400ml can, full-fat
- 0.5 cup basmati rice - 90g, rinsed
- 1 tbsp fresh lime juice
- salt and freshly ground black pepper - to taste
For Serving
- fresh cilantro or parsley - chopped, for garnish
- lime wedges - for serving
Instructions
- Dice onion, carrots, and celery; mince garlic; grate ginger; dice apple; trim and cut chicken into pieces; rinse rice; measure spices.
- Heat 1 tbsp butter in a Dutch oven over medium-high. Sear chicken in a single layer for 2-3 minutes per side until golden. Remove and set aside.
- Reduce heat to medium, add remaining butter, and saute onion, carrots, and celery for 5-7 minutes until softened. Add garlic and ginger; cook 1 minute until fragrant. Stir in diced apple.
- Add curry powder, garam masala, turmeric, cumin, and cayenne. Stir constantly for 1-2 minutes to toast the spices until fragrant and deepened in color.
- Pour in chicken broth and coconut milk, stirring to scrape up browned bits. Add rinsed rice and return seared chicken with juices to the pot. Bring to a boil.
- Reduce heat to low, partially cover, and simmer for 15-20 minutes until rice is tender and chicken is cooked through, stirring occasionally.
- Stir in lime juice and adjust seasoning with salt, pepper, or cayenne. For a creamier texture, partially puree with an immersion blender. Add extra broth if too thick.
- Ladle into bowls and garnish with fresh cilantro or parsley. Serve immediately with lime wedges on the side.
Notes
- Use chicken thighs, not breasts, for tender, juicy meat that won't dry out during simmering.
- Don't skip toasting the spices in hot fat – this blooms their flavor for a much deeper, more complex soup.
- Rinse the basmati rice before adding to remove excess starch and prevent a gummy texture.
- Add lime juice at the very end for maximum brightness – acid loses its freshness when cooked too long.
- Curry powders vary widely in heat and flavor, so taste and adjust seasonings before serving.
- For a vegetarian version, omit chicken, use vegetable broth, and add 1 cup of rinsed red lentils or a can of chickpeas.
- Substitute cubed lamb shoulder for chicken and extend simmering time to 45 minutes for a lamb version.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. The soup thickens as it sits; add broth when reheating.
- This soup tastes even better the next day as the flavors continue to meld and deepen.
- Serve with warm naan, flatbread, or crusty sourdough for soaking up every last drop of the creamy broth.