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
Scale
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.
