If you’re craving a soul-warming, richly layered dish that feels both exotic and comforting, you absolutely have to try this Mulligatawny Soup with Curry, Chicken, and Coconut Milk Recipe. This Indian-inspired soup brilliantly combines tender chicken, fragrant curry spices, and creamy coconut milk, delivering vibrant flavors that dance on your palate. Every spoonful is a perfect balance of savory, slightly sweet, and spicy notes, with the addition of crisp apple and buttery crackers adding texture and surprise. This recipe is a treasure for anyone who loves a homemade soup that’s both nourishing and deliciously unique.
Ingredients You’ll Need
Getting this Mulligatawny Soup with Curry, Chicken, and Coconut Milk Recipe right starts with a handful of straightforward ingredients. Each contributes to the complex layers of flavor and heartiness, from tender chicken to the warming spices and velvety coconut milk, making this recipe both simple and spectacular.
- Olive oil (2 tablespoons): Provides a smooth base for sautéing vegetables and chicken, adding subtle richness.
- Unsalted butter (4 tablespoons): Used twice for sautéing and the crispy crackers, it lends a creamy, indulgent touch.
- Boneless, skinless chicken thighs (2½ pounds): The perfect tender meat that stays juicy when cooked in soup.
- Kosher salt (2 teaspoons): Essential for seasoning to enhance all the flavors.
- Freshly ground black pepper (½ teaspoon): Adds a gentle heat and depth without overpowering.
- Carrots (2, finely chopped): Introduce natural sweetness and subtle texture.
- Celery (1 rib, finely chopped): Brings freshness and a mild crunch.
- Yellow onion (1, finely chopped): Lays the savory foundation with its sweetness when cooked down.
- Granny Smith apple (1, peeled and diced): Offers a crisp tartness that brightens the soup beautifully.
- Garlic (3 cloves, finely chopped): Infuses aromatic depth and warmth to every bite.
- Sweet curry powder (2 tablespoons): The signature spice that makes this soup unforgettable.
- Garam masala (1 tablespoon): Adds a complex layer of spice with hints of cinnamon and cloves.
- Ground cumin (1 teaspoon): Contributes earthiness and smoky undertones.
- Crushed red pepper flakes (½ teaspoon): A little kick for balance and excitement.
- Fresh ginger (1-inch piece, finely grated): Offers warmth and zing with a fragrant punch.
- Coconut milk (1 can, 14.5 ounces): The creamy element that creates a luscious texture and mellow sweetness.
- Unsalted chicken broth (4 cups): Provides savory liquid to bring all ingredients together.
- Tomato paste (1 tablespoon): Adds richness and slight acidity to round out flavors.
- Dry white rice (½ cup): Thickens the soup naturally while making it comforting and filling.
- Ritz crackers (1 sleeve, crushed): For the delightful, crunchy topping with a buttery twist.
- Fine sea salt (¼ teaspoon): Finishing seasoning for perfect balance.
How to Make Mulligatawny Soup with Curry, Chicken, and Coconut Milk Recipe
Step 1: Heat and Sauté
Start by warming the olive oil and unsalted butter in a large Dutch oven over medium heat. This rich fat combo creates the perfect base for cooking the soup’s aromatic ingredients while keeping everything luscious.
Step 2: Cook the Chicken
Season the chicken thighs lightly with kosher salt and black pepper before adding them to the pot. Cook until the chicken pieces are just no longer pink inside. This ensures juicy, tender bites without overcooking. Once done, transfer the chicken onto a paper towel-lined plate and set it aside.
Step 3: Sauté the Vegetables
If your pot looks dry, add a splash more olive oil and butter before tossing in the chopped carrots and celery. Sauté for about two minutes until the carrots still have bite. These vegetables build a subtle sweetness and texture that lay the groundwork for the soup’s delicious depth.
Step 4: Add Onions and Apple
Next, stir in the finely chopped yellow onion and Granny Smith apple. Cook these for about four minutes, stirring every now and then, until the onions are translucent and the apples soften slightly. The apples add a unique tart contrast that complements the curry wonderfully.
Step 5: Infuse with Garlic and Spices
Add the chopped garlic and cook for just 30 seconds until fragrant. Then, mix in the curry powder, garam masala, cumin, red pepper flakes, and grated fresh ginger. This spice medley creates the unmistakable Mulligatawny character, warming the pot with enticing aroma.
Step 6: Build the Soup Base
Pour in the coconut milk, chicken broth, and stir in the tomato paste and dry white rice. Bring everything to a gentle boil, then lower the heat. Add the reserved chicken back to the pot and let the soup simmer.
Step 7: Simmer and Thicken
Let the soup simmer gently for 30 to 45 minutes, stirring occasionally to prevent sticking. The rice will cook through and naturally thicken the soup into a creamy delight. Taste and adjust seasoning with salt and pepper as needed—this step truly perfects the balance.
Step 8: Prepare the Buttery Crackers
While the soup reduces, combine crushed Ritz crackers, melted butter, sea salt, and a pinch of curry powder in a small bowl. Mix until the crumbs are evenly coated. These buttery crackers make the perfect crunchy topping to elevate every spoonful.
How to Serve Mulligatawny Soup with Curry, Chicken, and Coconut Milk Recipe
Garnishes
This soup’s appeal isn’t just in the pot—it shines when topped beautifully. Sprinkle generously with your homemade buttered crackers for crunch. For an extra creamy tang, dollop some plain yogurt on top and scatter fresh cilantro leaves to bring a fresh herbal brightness.
Side Dishes
To round out your meal, serve with warm naan bread or crusty baguette slices to soak up every drop of this flavorful soup. A crisp cucumber salad or light mango chutney on the side adds refreshing contrast to the rich, spiced broth.
Creative Ways to Present
Take your presentation up a notch by serving the soup in individual bowls with a swirl of coconut cream and a small sprig of mint for visual appeal. You can also sprinkle toasted cashews or slivered almonds on the top for an extra textural surprise and nutty flavor.
Make Ahead and Storage
Storing Leftovers
This Mulligatawny Soup with Curry, Chicken, and Coconut Milk Recipe tastes even better the next day as the flavors meld beautifully. Store leftover soup in an airtight container in the fridge for up to four days.
Freezing
If you want to keep this delicious soup longer, it freezes well. Cool it completely, then transfer to freezer-safe containers and freeze for up to three months. Avoid freezing the crackers, as they lose their crispness.
Reheating
To reheat, warm the soup gently in a pot over medium-low heat, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen the consistency. Add fresh buttered crackers right before serving for maximum crunch.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but thighs stay juicier and more flavorful during simmering. If using breasts, be careful not to overcook them to keep the meat tender.
Is this soup spicy?
The spice level is moderate with a warm, cozy heat from curry powder and red pepper flakes. You can easily adjust the amount of red pepper to make it milder or spicier based on your preference.
Can I make this soup vegetarian?
Yes! Swap the chicken for hearty vegetables like potatoes and cauliflower, and use vegetable broth instead of chicken broth. The coconut milk and spices keep the soup rich and comforting.
What can I use instead of Ritz crackers?
Any buttery, flaky cracker works well for topping, or try toasted breadcrumbs or naan crisps for a different texture. You can even toast tortillas with butter and curry powder for a fun twist.
Can I prepare ingredients ahead of time?
Definitely. Chopping vegetables and apple ahead or making the spice mix in advance saves prep time on cooking day, making this recipe even more manageable for a weeknight meal.
Final Thoughts
This Mulligatawny Soup with Curry, Chicken, and Coconut Milk Recipe is a wonderful way to bring a touch of comforting exotic flavor into your kitchen. Its harmonious blend of spices, creamy coconut, tender chicken, and sweet apples is sure to become a favorite whenever you need a meal that warms the soul and excites the taste buds. Trust me, once you make it, you’ll want to share this cozy tradition again and again!
Print
Mulligatawny Soup with Curry, Chicken, and Coconut Milk Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings (about 8 bowls)
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Description
This Mulligatawny Soup recipe offers a rich and flavorful Indian-inspired chicken soup, combining tender chicken thighs, aromatic spices, and creamy coconut milk. Enhanced with vegetables, apple, and a hint of heat from red pepper flakes, this comforting soup is finished with a buttery cracker topping for added texture.
Ingredients
Soup 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
Buttered Crackers 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 fat: Heat the olive oil and unsalted butter in a Dutch oven over medium heat until melted and shimmering.
- Cook the chicken: Season the chicken thighs lightly with kosher salt and black pepper, then add to the pot. Cook until no longer pink inside, about 5-7 minutes. Remove and set aside on a paper towel-lined plate.
- Sauté the vegetables: Add more oil and butter if needed, then sauté the chopped carrots and celery in the pot for about 2 minutes until they begin to soften but still have some resistance.
- Add onion and apple: Stir in the chopped onion and diced apple, cooking for about 4 minutes until the onions are translucent and the apples have softened.
- Add garlic: Mix in the minced garlic and cook for 30 seconds until fragrant, making sure it doesn’t burn.
- Add spices: Stir in the sweet curry powder, garam masala, cumin, crushed red pepper flakes, and grated fresh ginger to toast the spices and bring out their aroma.
- Add liquids and rice: Pour in the coconut milk, chicken broth, and tomato paste. Mix well and bring to a low boil. Then stir in the dry white rice.
- Simmer with chicken: Reduce heat to low and return the chicken to the pot. Simmer gently, stirring often, for 30-45 minutes until the rice is tender and the soup thickens. Taste and adjust seasoning as needed.
- Prepare buttered crackers: While the soup simmers, combine the crushed Ritz crackers, melted butter, sea salt, and curry powder in a small bowl. Mix thoroughly until well coated.
- Serve: Ladle the soup into bowls and garnish generously with the buttered crackers. Optionally, top with yogurt and cilantro for extra freshness and creaminess.
Notes
- Use boneless, skinless chicken thighs for juicier meat and better flavor absorption.
- Adjust the crushed red pepper flakes quantity based on your preferred spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Ritz crackers add a unique buttery crunch, but toasted naan or fresh bread can be alternative toppings.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
