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Mulligatawny Soup

Mulligatawny Soup: Cozy Comfort in Every Bowl

Mulligatawny Soup is a comforting, versatile dish packed with flavor, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Chicken, boneless breasts or thighs Substitute with tofu for vegetarian option.
  • 2 tablespoons Olive or Coconut Oil Swap for butter or ghee for richer flavor.
  • 1 medium Onion
  • 2 stalks Celery Use bell peppers for a twist.
  • 2 medium Carrot
  • 3 cloves Garlic, minced
For the Spices
  • 1 teaspoon Ground Cumin Omit if unavailable.
  • 1 tablespoon Ground Coriander Replace with fennel seeds if necessary.
  • 1 tablespoon Garam Masala Fresh is best!
  • 1 teaspoon Cayenne Pepper Adjust for spiciness.
  • 1 tablespoon Curry Powder Choose based on heat preference.
  • Salt To taste.
For Thickening & Creaminess
  • 1 tablespoon Flour Use cornstarch for gluten-free.
  • 4 cups Chicken Broth Swap for vegetable broth for vegetarian.
  • 1 cup Coconut Milk Almond milk can be used.
For Texture and Brightness
  • 1 cup White Rice Replace with quinoa or omit for lighter option.
  • 1 medium Sweet-Tart Apple (e.g., Granny Smith) Other tart varieties work too.

Equipment

  • Large stockpot

Method
 

Step‑by‑Step Instructions for Mulligatawny Soup
  1. Heat 2 tablespoons of olive or coconut oil in a large stockpot over medium heat for about 2-3 minutes until it shimmers.
  2. Toss 1 pound of diced chicken with 1 teaspoon of ground cumin and 1 tablespoon of flour. Add the chicken to the pot and sear for 5-7 minutes until golden brown.
  3. Add one chopped medium onion, two stalks of diced celery, and two chopped carrots to the pot. Sauté for about 5 minutes, then add 3 minced garlic cloves and sauté for another minute.
  4. Push vegetables to the side, add 1 tablespoon of curry powder and remaining tablespoon of flour. Stir for 1-2 minutes until fragrant.
  5. Gradually pour in 4 cups of chicken broth, scraping up any browned bits. Bring to a boil, then reduce heat and simmer for about 15 minutes.
  6. Stir in 1 cup of uncooked white rice, cover partially, and let it simmer for another 15 minutes.
  7. Grate one medium sweet-tart apple into the pot and return the browned chicken. Cook everything together for an additional 5 minutes, then stir in 1 cup of coconut milk.
  8. Taste and adjust salt, then let sit before ladling into bowls.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For best flavor, check spice freshness. Soup base can also be made ahead for meal prep.

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