If you’re craving something that feels like a warm hug in a bowl, the Creamy Mulligatawny Soup with Chicken and Curry Recipe is your perfect go-to. This luscious, fragrant soup is a delightful blend of tender chicken, aromatic spices, and creamy coconut milk, balanced with the subtle sweetness of apple and richness from butter. Every spoonful delivers a symphony of flavors and textures that feels both comforting and exotic, making it a fantastic dish to enjoy any time you want to impress your taste buds or guests with something a little special.
Ingredients You’ll Need
This Creamy Mulligatawny Soup with Chicken and Curry Recipe relies on straightforward, heartfelt ingredients that each play a crucial role. The chicken thighs provide juicy depth, curry spices infuse vibrant warmth, and fresh vegetables bring brightness and balance. Together, these elements create a beautiful harmony of taste and texture.
- Olive oil: Adds a subtle fruity base and helps sauté vegetables to perfection without overpowering flavors.
- Unsalted butter: Gives the soup richness and a silky texture that complements the curry spices elegantly.
- Boneless, skinless chicken thighs: Juicy and tender, thighs hold up well in slow cooking, making the soup hearty and satisfying.
- Kosher salt: Enhances the natural flavors of the ingredients without being too salty.
- Freshly ground black pepper: Brings a subtle kick that balances the warmth of the curry.
- Carrots: Add sweetness and a slight crunch once finely chopped.
- Celery: Offers fresh, aromatic notes and texture contrast.
- Yellow onion: Creates a savory base with its natural sweetness when cooked down.
- Granny Smith apple: Adds a delightful tartness and slight sweetness that lifts the curry flavors.
- Garlic: Punctuates the soup with its pungent and aromatic qualities.
- Sweet curry powder or Maharajah curry powder: The soul of this soup, providing deep, complex spice layers without overwhelming heat.
- Garam masala: Adds exotic warmth with a blend of spices, enhancing the curry’s profile.
- Ground cumin: Earthy and nutty, it underpins the curry flavors beautifully.
- Crushed red pepper flakes: A small touch of heat that brings excitement and balance.
- Fresh ginger: Imbues a bright, zingy freshness that awakens the palate.
- Coconut milk: The creamy base that smooths all the flavors together with a tropical flair.
- Unsalted chicken broth or stock: Forms the savory liquid foundation, making the soup hearty without from-scratch complexity.
- Tomato paste: Adds depth and a touch of umami richness.
- Dry white rice: Thickens the soup slightly while adding subtle body.
- Ritz crackers: Provide a buttery, crunchy topping that contrasts beautifully with the creamy texture.
How to Make Creamy Mulligatawny Soup with Chicken and Curry Recipe
Step 1: Sauté the Aromatics and Chicken
Start by warming the olive oil and butter in a large pot over medium heat until melted and shimmering. Add the chicken thighs seasoned with kosher salt and ground black pepper, browning them just until golden on the outside but not fully cooked through. Next, toss in the finely chopped carrots, celery, and onion. Sauté until the vegetables soften and release their sweet aromas, about 5-7 minutes. This step builds the essential flavor base for the soup.
Step 2: Infuse the Spices and Aromatics
Add the garlic, diced Granny Smith apple, fresh grated ginger, curry powder, garam masala, cumin, and crushed red pepper flakes. Cook everything together for a couple of minutes until the spices bloom and become fragrant, coating the chicken and veggies with a warm, inviting scent that makes your kitchen smell irresistible.
Step 3: Add Liquids and Rice
Pour in the coconut milk, chicken broth, and stir in the tomato paste until fully incorporated. Bring the mixture to a gentle simmer, then add the dry white rice. This helps the soup thicken naturally while imparting a creamy texture that feels indulgent without heaviness. Let it simmer for about 30 minutes, stirring occasionally to prevent sticking, allowing the flavors to meld beautifully.
Step 4: Finish and Adjust Seasoning
Once the rice is tender and the chicken is cooked through, taste the soup and adjust with additional salt, pepper, or a pinch more curry powder if needed. This step ensures every bite bursts with balanced flavors tailored perfectly to your liking. The soup should have a silky consistency that’s creamy but still spoonable and satisfying.
How to Serve Creamy Mulligatawny Soup with Chicken and Curry Recipe
Garnishes
To elevate your presentation, sprinkle crushed Ritz crackers mixed with melted butter, a pinch of sea salt, and a dash of curry powder on top. This crunchy, buttery topping creates an exciting texture contrast and intensifies the curry notes. Fresh cilantro or a few lemon wedges on the side also add refreshing brightness that pairs beautifully with the creamy soup.
Side Dishes
Serve the soup alongside warm naan bread or fluffy basmati rice for a complete meal. A crisp green salad with a tangy vinaigrette can also balance the richness, keeping your meal light and exciting. You could also offer some mango chutney or pickle on the side for an extra burst of flavor that complements the curry beautifully.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic earthenware bowls to enhance its comforting vibe. Drizzle a little coconut cream over the top in a swirl pattern for an Instagram-worthy look. If you’re feeling adventurous, try ladling the soup into mini pumpkin bowls for a festive touch. These small details can turn a beloved soup into a memorable culinary experience.
Make Ahead and Storage
Storing Leftovers
This Creamy Mulligatawny Soup with Chicken and Curry Recipe keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to maintain its freshness and prevent the curry flavors from fading. Give it a good stir before serving as ingredients may settle or separate slightly over time.
Freezing
You can freeze this soup for up to three months, perfect for meal prep or busy nights. Use microwave-safe containers or freezer bags, leaving room for expansion as it freezes. Keep in mind that rice can sometimes change texture after freezing, but the soup’s vibrant flavors always shine through once reheated.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent sticking and ensure even warmth. You might want to add a splash of chicken broth or water to loosen the soup if it thickened too much. Avoid boiling to preserve the delicate creaminess and maintain that perfect texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are preferred for their tenderness and juiciness, boneless, skinless chicken breasts will work fine. Just be careful not to overcook them as they can dry out more easily.
Is this soup spicy?
The Creamy Mulligatawny Soup with Chicken and Curry Recipe has a gentle warmth from the curry powders and red pepper flakes, but it is not overly spicy. You can adjust the heat level by adding more or less crushed red pepper according to your preference.
Can I make this soup vegetarian?
Definitely! Skip the chicken and use vegetable broth instead of chicken stock. You can add extra lentils or chickpeas for protein, and increase the coconut milk slightly to keep the soup nice and creamy.
What type of curry powder is best?
Sweet curry powder or Maharajah curry powder works best for this recipe because it has a balanced blend of spices without intense heat, perfectly complementing the creamy base and chicken.
How thick should the soup be?
The soup should be creamy and slightly thickened by the rice, but still easy to ladle and spoon. If it’s too thick, simply stir in extra broth or water until it reaches your desired consistency.
Final Thoughts
There’s nothing quite like a bowl of this Creamy Mulligatawny Soup with Chicken and Curry Recipe to warm you up and brighten your day. Its rich yet balanced flavors make it a true crowd-pleaser and a comforting classic in any home kitchen. I hope you’ll give it a try soon and enjoy every spoonful as much as I do!
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Creamy Mulligatawny Soup with Chicken and Curry Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This Mulligatawny Soup recipe is a flavorful and hearty Indian-inspired soup that combines tender chicken thighs, aromatic spices, fresh vegetables, and creamy coconut milk. Perfect for a comforting meal, it balances savory, spicy, and slightly sweet flavors with a smooth, velvety texture enhanced by rice and Ritz cracker topping.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 2½ pounds boneless, skinless chicken thighs, trimmed 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
- 1 (1-inch piece) fresh ginger, finely grated
Spices
- 2 tablespoons sweet curry powder or Maharajah curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
Liquids & Grains
- 1 (14.5 ounces) can coconut milk
- 4 cups unsalted chicken broth or stock
- 1 tablespoon tomato paste
- ½ cup dry white rice
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
- Prepare the chicken: Heat olive oil and unsalted butter in a large heavy pot or Dutch oven over medium-high heat. Add the chicken thigh pieces seasoned with kosher salt and black pepper. Brown the chicken on all sides, about 5-7 minutes, then remove and set aside.
- Sauté the vegetables and spices: In the same pot, add chopped carrots, celery, onion, apple, garlic, and grated ginger. Cook until vegetables are tender and aromatic, approximately 5-7 minutes. Stir in the curry powder, garam masala, ground cumin, and crushed red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- Add liquids and simmer: Pour in the coconut milk, chicken broth, and add the tomato paste. Stir well to combine all ingredients. Return the browned chicken to the pot. Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 25-30 minutes to allow the flavors to meld and the chicken to cook through.
- Cook the rice: Add the dry white rice to the simmering soup, stirring well. Continue cooking uncovered on low heat for 15-20 minutes until the rice is fully cooked and the soup thickens slightly.
- Prepare Ritz cracker topping: While the soup simmers, in a small bowl, combine crushed Ritz crackers with melted butter, sea salt, and curry powder. Mix until evenly coated.
- Serve: Once the soup is ready, ladle it into bowls and garnish each serving with a generous sprinkle of the buttery Ritz cracker topping. This adds a delightful crunchy texture contrast to the creamy soup.
Notes
- For a spicier soup, increase the crushed red pepper flakes or add fresh chopped chili.
- The Granny Smith apple adds a subtle sweetness and tang; you can substitute with a different tart apple variety if needed.
- Use boneless chicken thighs for juicier meat, but chicken breasts can be substituted for a leaner option.
- Adjust the thickness of the soup by varying the amount of rice or adding water/broth.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
