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Mulligatawny Soup

Mulligatawny Soup: Your Ultimate Comfort Food Escape

Mulligatawny Soup is a cozy blend of spices, curried chicken, and coconut milk, making it a delightful comfort food.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: British, Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Boneless Chicken Breast or Thighs Substitute with tofu for vegetarian option
  • 1 Onion Yellow or white for sweetness
  • 2 stalks Celery Can be replaced with any preferred aromatic vegetable
  • 1 Carrot Diced parsnip works as an alternative
  • 2 cloves Garlic Fresh is best for maximum taste
For the Seasoning
  • 1 teaspoon Ground Cumin Essential for an authentic taste
  • 1 teaspoon Ground Coriander Omit if you don’t have it
  • 1 tablespoon Garam Masala Homemade versions can add a personal twist
  • 1 tablespoon Curry Powder Choose mild or hot based on preference
  • 1/2 teaspoon Cayenne Pepper Adjust according to your spice tolerance
  • 1 teaspoon Salt Adjust to your personal taste
For the Thickening and Creaminess
  • 2 tablespoons Flour Replace with cornstarch for a gluten-free option
  • 1 cup Coconut Milk Can be swapped for heavy cream if preferred
For the Cooking Liquid
  • 6 cups Chicken Broth Vegetable broth can be substituted for vegetarian option
The Final Touch
  • 1 cup Uncooked White Rice Cooked rice or quinoa can be added to save time
  • 1 Sweet-Tart Apple Granny Smith or Honeycrisp for balancing flavors
  • 2 tablespoons Olive or Coconut Oil For sautéing

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Heat the Oil: In a large pot, heat 2 tablespoons of olive or coconut oil over medium heat until it shimmers, about 1-2 minutes.
  2. Sauté the Chicken: Season 1 pound of boneless chicken strips with seasoning and sprinkle with flour. Add the chicken to the pot and brown for 4-5 minutes.
  3. Cook the Aromatics: In the same pot, add diced onion, chopped celery, and diced carrot. Sauté for about 5-6 minutes.
  4. Create the Roux: Add another tablespoon of oil, followed by spices and flour. Stir for about 2 minutes.
  5. Build the Broth: Gradually pour in chicken broth while stirring. Bring to a gentle boil.
  6. Add the Rice: Stir in 1 cup of uncooked white rice, cover partially, and let it cook for 15 minutes.
  7. Incorporate the Apple and Chicken: Grate in 1 apple and return the browned chicken to the soup.
  8. Finish with Coconut Milk: Stir in 1 cup of coconut milk, heating through for 3-4 minutes.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Let the soup sit overnight for deeper flavor. It freezes well, so consider making a larger batch.

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