Mulligatawny Soup Recipe
If you love warm and flavorful soups, this Mulligatawny Soup Recipe is perfect for you. It is rich, slightly spicy and comforting. This soup combines vegetables, chicken and Indian-inspired spices for a tasty meal.
Ingredients
- 1 lb chicken breast diced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 apple peeled and chopped
- 1 cup coconut milk
- 4 cups chicken broth
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger grated
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Cilantro for garnish
- 2 tablespoons oil for sautéing
Instructions
Prepare Ingredients
- Chop chicken, carrots, celery, onion, garlic and apple. Keep all items ready before cooking.
Sauté Vegetables
- Heat oil in a large pot. Add onion, garlic, celery and carrots. Cook until soft and fragrant.
Add Spices
- Stir in curry powder, turmeric and grated ginger. Cook for one minute to release flavors.
Add Chicken
- Add diced chicken to the pot. Stir to coat with the spices and cook until slightly browned.
Add Apple and Broth
- Add chopped apple and chicken broth. Stir well and bring to a gentle boil.
Simmer Soup
- Reduce heat to low. Cover and simmer for 20 minutes until chicken is fully cooked and vegetables are tender.
Add Coconut Milk
- Pour in coconut milk. Stir gently to mix. Let it heat without boiling for five minutes.
Blend (Optional)
- Use a blender or hand blender to blend partially for creamy texture. Leave some chunks for bite.
Season Soup
- Add salt, pepper and lemon juice. Taste and adjust flavor for balance and brightness.
Serve Hot
- Ladle soup into bowls. Garnish with chopped cilantro. Enjoy warm and flavorful Mulligatawny Soup.
Notes
- Use day-old chicken for richer flavor.
- Add more curry powder for extra spice.
- Blend partially for creaminess while keeping some texture.
- Serve immediately for best taste.
- Coconut milk adds sweetness and richness.