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
Scale
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
