Mulligatawny Soup is our take on a traditional Indian soup filled with chicken, vegetables, rice, apples, curry spices, and lots of other delicious ingredients! Juicy chicken thighs, carrots, and tart apples swim in a creamy coconut milk base, flavored with garam masala, ginger, and plenty more. It’s an easy, warming, and comforting soup you’ll want to make over and over again!
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Why We Love This Mulligatawny Soup Recipe
This is another one of my mom’s recipes, and it’s a family favorite. A rich rainbow of vegetables, spices, chicken, and creamy coconut milk makes this mulligatawny soup ultra-rich, flavorful, and filling!
- Rich. Granny Smith apple is the secret ingredient to creating a thick and creamy soup.
- Flavorful. Common Indian spices, like sweet curry powder, garam masala, ground cumin, and crushed red pepper flakes, add a rich depth of flavor to the soup.
- Filling. This soup is packed with nutritious veggies, protein-rich chicken thighs, and fiber-filled rice. It’ll keep you full for hours!
Variations on Mulligatawny
There are so many ways you can change up this flavorful mulligatawny soup recipe to suit your personal tastes. You can swap the chicken for a different protein, like lamb, beef, or shrimp. You could also add some more veggies, like bell peppers, peas, or sweet potatoes to beef up this soup. Feel free to swap out the rice for a different grain like quinoa or lentils, which also add more protein!
How to Store and Reheat
Store leftover mulligatawny soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze chicken mulligatawny in an airtight container or Ziplock bag for up to 3 months. Follow my tips for freezing soups. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This Indian soup is so tasty garnished with the herb buttered Ritz crackers. However, it’s also delicious with naan bread or a grilled cheese sandwich for dipping. A light cucumber tomato salad would be delicious on the side!
Mulligatawny Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 2½ pounds boneless, skinless chicken thighs trimmed of all fat and cut into 2-inch pieces
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 carrots peeled and finely chopped
- 1 rib celery finely chopped
- 1 yellow onion finely chopped
- 1 Granny Smith apple peeled, cored, and diced
- 3 cloves garlic finely chopped
- 2 tablespoons sweet curry powder or Maharajah curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- 1 (1-inch piece) fresh ginger finely grated
- 14.5 ounces coconut milk (1 can)
- 4 cups unsalted chicken broth or stock
- 1 tablespoon tomato paste
- ½ cup dry white rice
Herb Buttered Crushed Ritz Topping
- 1 sleeve Ritz crackers crushed
- 2 tablespoons unsalted butter melted (¼ stick)
- ¼ teaspoon fine sea salt
- ¼ teaspoon sweet curry powder or Maharajah curry powder
Instructions
- Heat the oil in a Dutch oven set over medium heat and add the butter.2 tablespoons olive oil, 2 tablespoons unsalted butter
- Lightly season the chicken with kosher salt and black pepper, and add it to the pot. Cook just until chicken is no longer pink on the inside and transfer it to a paper towel-lined plate; set aside.2½ pounds boneless, skinless chicken thighs, 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper
- If needed, add a little more oil and butter to the pot and sauté the chopped carrots and celery, about 2 minutes, or until a fork inserted in a carrot still has a little resistance.2 carrots, 1 rib celery
- Add the chopped onion and apple and cook for about 4 minutes, stirring occasionally, or until the onions are translucent and the apples have softened.1 yellow onion, 1 Granny Smith apple
- Add the chopped garlic and cook for about 30 seconds, or until the garlic is fragrant and has bloomed.3 cloves garlic
- Add the curry powder, garam masala, cumin, red pepper flakes, and ginger.2 tablespoons sweet curry powder, 1 tablespoon garam masala, 1 teaspoon ground cumin, ½ teaspoon crushed red pepper flakes, 1 (1-inch piece) fresh ginger
- Add the coconut milk, broth, tomato paste, and rice. Stir well and heat to a low boil. Reduce the heat to low and add the chicken.14.5 ounces coconut milk, 4 cups unsalted chicken broth, 1 tablespoon tomato paste, ½ cup dry white rice
- Simmer, stirring often, until the rice is cooked through and soup has thickened to desired consistency, about 30-45 minutes. Taste the soup periodically and adjust the seasonings, if needed.
- While the soup simmers, make the buttered crackers: combine all ingredients in a small bowl and mix together until uniform.1 sleeve Ritz crackers, 2 tablespoons unsalted butter, ¼ teaspoon fine sea salt, ¼ teaspoon sweet curry powder
- Garnish bowls of soup with the buttered crackers, yogurt, cilantro, and/or sliced scallions.
Video
Becky’s Tips
- This is a spicy soup. Feel free to adjust the amount of curry powder and red pepper flakes to make it more or less spicy to your tastes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Mulligatawny is a soup made from chicken, vegetables, apples, and rice.
The term “Mulligatawny” is derived from the Tamil words “milagu” (pepper) and “tanni” (water). It refers to the spicy nature of the soup, which often includes a blend of spices and peppers.
This soup comes from South India, specifically the state of Tamil Nadu.
Yes, traditionally this soup contains chicken and/or mutton.
Yes; however, the spice level can be adjusted according to personal preference. You can increase or decrease the amount of spices like curry powder or red pepper flakes to achieve your desired level of spiciness.
The apple has a few important jobs in this soup. First, it adds a hint of sweetness and tartness, enhancing the flavor of the soup. Second, it contributes to the wonderful chunky texture of the soup. And third, the pectin in the apple releases into the soup, helping to thicken it as it cooks.
I made this and it tastes amazing. So delicious!!