Mulligatawny Soup

Mulligatawny Soup is a delightful blend of spices and tender chicken that warms the soul on chilly days. This comforting dish combines aromatic flavors with a creamy texture, making it perfect for family dinners, gatherings, or simply a cozy night in. With its unique fusion of British and Indian influences, Mulligatawny Soup stands out as a favorite among soup lovers.

Why You’ll Love This Recipe

• Comforting Warmth: This soup provides a hearty and warming meal that’s perfect for winter nights.
• Loaded with Flavor: The blend of spices like garam masala and curry powder creates a rich and satisfying taste experience.
• Easy to Prepare: With straightforward steps, you can whip up this delicious soup in just 40 minutes.
• Nutrient-Rich Ingredients: Packed with vegetables, chicken, and coconut milk, this soup is both nutritious and filling.
• Versatile Dish: Enjoy it as an appetizer or main course; it pairs well with crusty bread or rice.

Tools and Preparation

To make this delicious Mulligatawny Soup, you’ll need some essential kitchen tools. Gathering everything beforehand will make your cooking process smooth and enjoyable.

Essential Tools and Equipment

• Stock pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Wooden spoon

Importance of Each Tool

• Stock pot or Dutch oven: Ideal for simmering soups evenly and allowing flavors to meld beautifully.
• Chef’s knife: A sharp knife makes chopping vegetables quick and safe, ensuring even pieces for consistent cooking.

Ingredients

This classic spiced chicken soup is a winter favorite — so tasty, gently spiced, and ultra comforting.

For the Chicken

• 1 pound boneless chicken (breast or thighs, sliced into short, thin strips)

For the Spices

• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 teaspoons garam masala
• 1 pinch cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon flour

For the Vegetables

• 3 tablespoons olive or coconut oil (divided usage)
• 1 small/medium onion (chopped)
• 2 ribs celery (chopped)
• 1 carrot (peeled and chopped)
• 2 cloves garlic (minced)

For the Broth

• 1 quart chicken broth

For the Add-Ins

• 1/2 cup uncooked white rice
• 1 sweet-tart apple (such as Granny Smith or Honeycrisp, peeled)
• 14 ounce can coconut milk (well shaken)
• Salt and pepper to taste

How to Make Mulligatawny Soup

Step 1: Heat the Oil

Heat 1 tablespoon oil in a 4-5 qt stock pot or Dutch oven over medium until shimmering.

Step 2: Brown the Chicken

Toss chicken pieces with the seasonings and flour:
1. Add to pot.
2. Brown chicken on all sides until cooked through completely.
3. Remove to a plate or bowl and set aside.

Step 3: Sauté the Vegetables

Add another 1 tablespoon oil to pot while still on medium heat:
1. When shimmering, add onions, celery, and carrots.
2. Sauté until soft.
3. Add garlic and sauté until fragrant (about one minute).

Step 4: Bloom the Spices

Push the vegetables to one side of the pot:
1. Add remaining tablespoon of oil in the bare spot.
2. Sprinkle garam masala, curry powder, flour, and salt over oil; stir to form a paste.
3. Mix with vegetables briefly to bloom spices.
4. Add a small amount of chicken stock; stir to smooth out any lumps from the roux.

Step 5: Simmer the Soup

Tip in remaining chicken stock:
1. Turn heat to medium-high; bring soup to gentle boil.
2. Add rice; reduce heat back to medium-low.
3. Partially cover pot; cook for 15 minutes.
4. Grate apple directly over soup; stir in reserved chicken.
5. Cook for an additional 5 minutes; taste and adjust seasoning if needed.

Step 6: Finish with Coconut Milk

Turn heat to low:
1. Add coconut milk; stir thoroughly to combine.
2. Heat through while tasting one last time; adjust salt and pepper as desired.

Enjoy your warm bowl of Mulligatawny Soup!

How to Serve Mulligatawny Soup

Mulligatawny Soup is a delicious and comforting dish that can be enjoyed in various ways. Pairing it with the right accompaniments can elevate your meal experience.

With Crusty Bread

• Fresh Baguette: A warm, crusty baguette is perfect for dipping into the rich flavors of the soup.
• Garlic Bread: Toasted garlic bread adds a flavorful twist and complements the spices well.

With Rice

• Steamed Jasmine Rice: A side of jasmine rice enhances the texture and pairs nicely with the soup’s spices.
• Coconut Rice: Infuse your rice with coconut milk for a subtle sweetness that matches the coconut in the soup.

With Salads

• Cucumber Salad: A refreshing cucumber salad balances the warmth of the soup with its coolness.
• Mixed Greens Salad: Toss fresh greens with a light vinaigrette to add brightness to your meal.

With Toppings

• Chopped Cilantro: Fresh cilantro adds a burst of flavor and color when sprinkled on top just before serving.
• Lime Wedges: Squeeze fresh lime juice over your bowl for an extra zing that brightens every spoonful.

How to Perfect Mulligatawny Soup

Making Mulligatawny Soup is straightforward, but a few tips can help you achieve perfection in flavor and texture.

• Use Fresh Ingredients: Fresh vegetables and herbs enhance the soup’s taste significantly.
• Adjust Spice Levels: Feel free to modify the amount of cayenne pepper based on your heat preference.
• Don’t Skip Browning Chicken: Browning adds depth and richness to your soup, enhancing its overall flavor.
• Let It Simmer: Allowing the soup to simmer helps meld all flavors together beautifully; patience pays off!
• Taste Before Serving: Always taste and adjust seasoning before serving to ensure balanced flavors.

Best Side Dishes for Mulligatawny Soup

Enjoying Mulligatawny Soup alongside complementary side dishes can make your meal more satisfying. Here are some great options:

1. Naan Bread: Soft and pillowy, naan is excellent for scooping up soup and soaking up flavors.
2. Samosas: These crispy pastries filled with spiced potatoes or peas add an exciting crunch next to your warm bowl of soup.
3. Poppadoms: Light and crispy, poppadoms provide a delightful contrast in texture while adding flavor.
4. Roasted Vegetables: Seasoned roasted veggies add nutrition and balance out the richness of the soup.
5. Chickpea Salad: A protein-packed salad offers freshness and pairs well with the savory notes of Mulligatawny Soup.
6. Quinoa Pilaf: Nutty quinoa pilaf is hearty yet light, making it an excellent companion for your comforting soup.

Common Mistakes to Avoid

When making Mulligatawny Soup, avoiding common mistakes can enhance the flavor and texture of your dish.

• Bold seasoning choices: Not using enough spices can result in bland soup. Make sure to measure and add the right amount of spices for rich flavor.
• Overcooking vegetables: Cooking vegetables too long can make them mushy. Sauté until just tender to maintain their texture and taste.
• Ignoring chicken doneness: Undercooking chicken can be unsafe. Always ensure that chicken is fully cooked before adding it to the soup.
• Using too much salt at once: Adding salt throughout cooking is key. Start with a little and adjust towards the end to avoid over-salting.
• Skipping the coconut milk: Omitting coconut milk will change the soup’s creaminess. Make sure to add it for that signature richness.
• Not tasting as you go: Failing to taste during cooking may leave flavors unbalanced. Regularly sample your soup and adjust seasonings as needed.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep for up to 3 days in the fridge.

Freezing Mulligatawny Soup

• Use freezer-safe containers or bags.
• Freeze for up to 3 months for best quality.

Reheating Mulligatawny Soup

• Oven: Preheat oven to 350°F (175°C) and heat in an oven-safe dish until warm.
• Microwave: Heat in short intervals, stirring occasionally until heated through.
• Stovetop: Warm on medium heat, stirring frequently to prevent sticking.

Frequently Asked Questions

What is Mulligatawny Soup?

Mulligatawny Soup is a classic spiced chicken soup that offers a comforting blend of flavors, often featuring curry spices and coconut milk.

Can I customize Mulligatawny Soup?

Absolutely! You can add vegetables like spinach or switch out the chicken for turkey or beef based on your preference.

How spicy is Mulligatawny Soup?

The spice level can vary based on your choice of curry powder and cayenne pepper. Adjust these ingredients according to your taste.

How do I store leftover Mulligatawny Soup?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Final Thoughts

Mulligatawny Soup is not only flavorful but also versatile, allowing for various ingredient swaps based on what you have available. Whether enjoyed as a hearty meal or a cozy winter dish, this soup invites customization while delivering comfort in every bowl. Try it today!

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Mulligatawny Soup

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• Author: Alexia
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Mulligatawny Soup is a delightful fusion of British and Indian flavors, perfect for warming your soul on chilly evenings. This comforting dish features tender chicken, aromatic spices, and creamy coconut milk, creating a rich and satisfying experience in every bowl. Whether you’re enjoying a cozy night in or hosting friends for dinner, this easy-to-make soup is sure to impress. Packed with vegetables and nutrients, it’s not just a meal but a celebration of flavor that can be customized to suit your palate. Serve alongside crusty bread or steamed rice for a complete dining experience.

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Ingredients

Scale 1x2x3x

• 1 pound boneless chicken (breast or thighs, sliced into thin strips)
• 1 quart chicken broth
• 1/2 cup uncooked white rice
• 1 small onion (chopped)
• 2 ribs celery (chopped)
• 1 carrot (peeled and chopped)
• 2 cloves garlic (minced)
• 14-ounce can coconut milk
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 teaspoons garam masala
• 1 pinch cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon flour
• 3 tablespoons olive or coconut oil (divided usage)
• 1 sweet-tart apple (such as Granny Smith or Honeycrisp, peeled)

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Instructions

1. Heat 1 tablespoon of olive oil in a stock pot over medium heat.
2. Toss chicken strips with spices and flour, then brown in the pot until cooked through; remove and set aside.
3. Add another tablespoon of oil to the pot; sauté onions, celery, carrots until soft. Add garlic and cook until fragrant.
4. Bloom the spices by pushing vegetables aside, adding remaining oil, then stirring in garam masala and curry powder.
5. Pour in chicken broth and bring to a gentle boil. Stir in rice and reduce heat; cover partially and cook for 15 minutes.
6. Grate apple into the soup and return chicken to the pot; cook for an additional 5 minutes.
7. Lower heat and blend in coconut milk; stir well before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Simmering
• Cuisine: British-Indian

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 300
• Sugar: 4g
• Sodium: 550mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 70mg