My Mulligatawny Soup
Warm, bold, and brimming with layers of flavor, My Mulligatawny Soup is the ultimate comfort dish that fuses hearty ingredients with vibrant spices. This classic Anglo-Indian recipe combines tender diced chicken thighs, aromatic curry powder, and creamy coconut milk, creating a rich and velvety broth with a subtle kick of ginger. A medley of fresh produce including onion, carrot, celery, and a surprising pop of sweetness from diced apple adds depth and balance, while cooked basmati rice brings satisfying texture. Finished with a zing of fresh lemon juice and garnished with fragrant cilantro, this one-pot wonder is perfect for cozy dinners or meal prep. Ready in just 55 minutes and serving 6, this soul-soothing soup is a must-try! Keywords: mulligatawny soup, chicken mulligatawny, curry soup recipe, coconut milk soup.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 1 stalk celery stalk, diced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 pound chicken thighs, diced
- 6 cups chicken stock
- 1 cup cooked basmati rice
- 1 medium peeled, diced apple
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the butter and olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until vegetables are softened.
Stir in the minced garlic, grated ginger, curry powder, ground cumin, and turmeric. Cook for 1-2 minutes until fragrant.
Add the diced chicken thighs to the pot. Cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.
Pour in the chicken stock, and bring to a boil. Lower the heat and simmer for 20 minutes.
Stir in the cooked basmati rice, diced apple, and coconut milk. Simmer for another 10 minutes.
Season with salt, black pepper, and lemon juice. Adjust seasoning to taste.
Serve hot in bowls, garnished with fresh cilantro.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 48.6 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 318 mg | 24% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2081 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
