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Mulligatawny Soup

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Mulligatawny Soup is a hearty and aromatic dish that combines tender chicken, fragrant spices, and creamy coconut milk. This Indian-inspired soup, with its balance of savory, sweet, and spicy flavors, makes for a comforting and satisfying meal.

Ingredients

For the Chicken:

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

For the Soup:

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

1 quart chicken broth

1/2 cup uncooked white rice

1 sweet-tart apple (Granny Smith or Honeycrisp), peeled and diced

14-ounce can coconut milk, well shaken

Salt and pepper to taste

Instructions

For the Chicken:

  1. In a bowl, combine sliced chicken with cumin, coriander, garam masala, cayenne pepper, salt, and flour. Toss to coat the chicken evenly. Set aside.

For the Soup:
2. Heat 1 tablespoon of olive or coconut oil in a large pot over medium heat. Add the seasoned chicken and cook for 5-7 minutes until browned and cooked through. Remove the chicken and set it aside.
3. In the same pot, add the remaining 2 tablespoons of oil. Add the onion, celery, and carrot. Sauté for 7-8 minutes until the vegetables soften and the onion becomes translucent.
4. Add minced garlic, garam masala, and curry powder. Stir for 1-2 minutes, letting the spices release their aroma.
5. Sprinkle 1 tablespoon of flour over the vegetables and stir to coat. Cook for about 1 minute to form a roux.
6. Gradually pour in the chicken broth, stirring to avoid lumps. Bring to a simmer and cook for 10 minutes.
7. Add uncooked rice and diced apple. Simmer for 15-20 minutes, or until rice is tender.
8. Stir in coconut milk and continue to simmer for 5 minutes.
9. Return the cooked chicken to the pot and simmer for another 2-3 minutes to meld the flavors. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh herbs or a squeeze of lemon juice, if desired.

Notes

Vegetarian Version: Omit the chicken and add extra vegetables like potatoes, cauliflower, or peas. Substitute tofu or chickpeas for protein.

Spicy Version: Add more cayenne pepper or chopped fresh chilies for added heat.

Low-Carb Version: Skip the rice and use cauliflower rice or zucchini noodles.

No Coconut Milk: Substitute coconut milk with regular milk, cream, or a dairy-free alternative like almond or oat milk.

Find it online: https://justsosavory.com/mulligatawny-soup/