Description
A hearty, warming, and flavorful soup with Indian origins, Mulligatawny soup combines tender chicken, a mix of aromatic spices, and creamy coconut milk. It’s perfect for chilly evenings and can be customized to suit your spice preference. Topped with buttery crushed crackers for an added crunch, this soup is sure to delight your taste buds.
Ingredients
Units
Scale
For the Soup:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (1/4 stick)
- 2 1/2 pounds boneless, skinless chicken thighs, trimmed of all fat and cut into 2-inch pieces
- 2 teaspoons kosher salt
- 1/2 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
- 1/2 teaspoon crushed red pepper flakes
- 1 (1-inch piece) fresh ginger, finely grated
- 1 (14.5 ounces) can coconut milk
- 4 cups unsalted chicken broth or stock
- 1 tablespoon tomato paste
- 1/2 cup dry white rice
For the Herb Buttered Crushed Ritz Topping:
- 1 sleeve Ritz crackers, crushed
- 2 tablespoons unsalted butter, melted (1/4 stick)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon sweet curry powder or Maharajah curry powder
Instructions
- Prepare the Base
Heat the olive oil in a Dutch oven over medium heat, then add the butter. Once melted, lightly season the chicken with kosher salt and black pepper. Add the chicken to the pot, cooking until it’s no longer pink inside. Remove with a slotted spoon and transfer to a paper towel-lined plate. Set aside. - Cook Vegetables
If necessary, add a touch more oil and butter to the pot. Add the finely chopped carrots and celery, sautéing for about 2 minutes, or until the carrots are still slightly firm when pierced with a fork. Next, add the chopped onion and Granny Smith apple, cooking for around 4 minutes until the onions are translucent, and the apple has softened. - Bloom the Garlic and Spices
Stir in the finely chopped garlic, cooking it for about 30 seconds until fragrant. Then, add the curry powder, garam masala, ground cumin, red pepper flakes, and grated ginger, allowing the spices to bloom and release their aroma. - Combine Liquids and Rice
Pour in the coconut milk, chicken broth, and tomato paste, stirring well to combine. Add the dry white rice to the mix and bring it to a low boil before reducing the heat to low. Return the cooked chicken to the pot. Stir occasionally to ensure nothing sticks to the bottom. - Simmer the Soup
Simmer the soup on low heat for 30-45 minutes until the rice is fully cooked and the soup thickens to your desired consistency. Remember to taste the soup periodically and adjust the seasoning as needed. - Prepare the Topping
While the soup is simmering, prepare the herb-crusted topping. In a small bowl, mix crushed Ritz crackers with melted butter, sea salt, and curry powder until evenly combined. - Garnish and Serve
Serve the soup hot in bowls. Garnish with the buttered cracker topping, and optionally, with yogurt, fresh cilantro, or sliced scallions.
Notes
- This soup carries a bit of spice. Adjust the amount of curry powder and crushed red pepper flakes to suit your spice tolerance.
- Storage: Store leftover soup in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
- If you want a vegetarian version, consider swapping chicken with lentils and using vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
