Mulligatawny Soup, with its roots in Indian cuisine, is a warm, flavorful, and hearty dish that has won hearts worldwide. This soup is a beautiful blend of spices, tender chicken, and a rich, creamy broth, perfect for those chilly evenings when you crave something comforting yet different. With the added twist of apples and coconut milk, this recipe takes the traditional Mulligatawny and adds a layer of sweetness and creaminess that will make it a new favorite in your household. Let’s dive into this aromatic and satisfying dish that’s sure to impress both family and guests alike.
Ingredients: For the Chicken:
- 1 ½ pounds (about 4-5) boneless, skinless chicken thighs, trimmed of visible fat
- 1 teaspoon (5g) salt
- ½ teaspoon (1g) ground black pepper
- ½ teaspoon (1.5g) ground cumin
- ½ teaspoon (2.5g) minced garlic
- ½ teaspoon (1g) curry powder
For the Soup:
- 1 tablespoon (14ml) olive or canola oil
- 2 tablespoons (28g) butter
- 1 large onion, chopped (about 2 cups)
- 2 bay leaves
- 2-3 teaspoons (10g-15g) minced garlic
- 1 tablespoon (6.39g) curry powder
- ½ teaspoon (1.5g) ground cumin
- 2 ribs of celery, chopped (about 1 cup)
- 2 carrots, chopped (about 1 cup)
- 2 cups (480ml) chicken stock
- 1 cup (237ml) water
- 1 can of coconut milk (or 1¾ cup homemade coconut milk)
- ⅓ cup (61.67g) uncooked basmati rice
- 1-2 apples, cored, peeled, and chopped
- ½ teaspoon (1g) cayenne pepper
- Juice from one lime
- Salt and pepper to taste
- Chopped parsley or cilantro for garnish
Instructions:
- Season the Chicken: Begin by seasoning the chicken thighs with salt, pepper, cumin, garlic, and curry powder. Massage the spice blend thoroughly into the meat for a uniform layer of flavor. Allow the chicken to rest while you work on the soup foundation.
- Sear the Chicken: In a large pot, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and cook for 4-5 minutes on each side until browned. The chicken does not need to be fully cooked through at this stage as it will finish cooking in the soup.
- Prepare the Soup Base: In the same pot, add the butter and allow it to melt. Toss in the chopped onions and bay leaves, sautéing until the onions are soft and translucent, about 5 minutes. Add the minced garlic, curry powder, and cumin, stirring constantly for another minute until fragrant.
- Add Vegetables and Liquid: Stir in the chopped celery and carrots, cooking for another 2-3 minutes. Pour in the chicken stock, water, and coconut milk, bringing the mixture to a gentle simmer.
- Cook the Rice and Chicken: Add the uncooked basmati rice and the browned chicken thighs to the pot. Let the soup simmer for about 20 minutes, or until the rice is cooked and the chicken is tender.
- Add the Apples and Spice: Stir in the chopped apples and cayenne pepper, cooking for an additional 5 minutes until the apples are tender but not mushy. Remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.
- Finish the Soup: Stir in the lime juice and adjust the seasoning with salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls, garnishing each with chopped parsley or cilantro. Serve hot with a slice of crusty bread or naan on the side.
Conclusion:
This Spiced Comfort Mulligatawny Soup is a delightful blend of flavors and textures, offering warmth and richness in every spoonful. The combination of tender chicken, fragrant spices, and the subtle sweetness of apples makes this soup a perfect comfort food with a twist. Whether you’re enjoying it on a cold day or serving it as a special starter for a dinner party, this soup is sure to become a staple in your recipe collection. Enjoy the layers of flavor and the comfort that this unique Mulligatawny brings to your table!