If you have a craving for something that’s comforting, full of vibrant flavors, and wonderfully creamy, then this Creamy Mulligatawny Soup with Chicken, Curry, and Coconut Milk Recipe is just what you need. It’s a heartwarming dish where tender chicken thighs, aromatic curry spices, and smooth coconut milk come together to create a soup that feels like a warm hug in a bowl. With every spoonful, you get layers of savory, sweet, and a subtle kick from spices that promise both satisfaction and excitement. Whether you’re making it for a cozy weeknight dinner or serving it to friends who love bold flavors, this recipe doesn’t disappoint.
Ingredients You’ll Need
This recipe is a delightful blend of simple, fresh, and pantry-friendly ingredients that each play a crucial role in creating the perfect texture and flavor balance in this soup.
- Olive oil: For a fragrant base that gently cooks the aromatics without overwhelming the spices.
- Unsalted butter: Adds a silky richness that complements the curry spices beautifully.
- Chicken thighs: Boneless and skinless, these provide tender, juicy chunks that soak up the curry flavors perfectly.
- Kosher salt and black pepper: Essential for seasoning the chicken and enhancing all ingredients’ flavors.
- Carrots: Finely chopped for natural sweetness and a subtle crunch in the finished soup.
- Celery: Adds aromatic depth and freshness to balance the spices.
- Yellow onion: Finely chopped to create a savory base and a touch of natural sweetness.
- Granny Smith apple: Peeled and diced, this tart fruit brings a refreshing contrast to the warm spices.
- Garlic: Finely chopped to lend a robust, aromatic foundation to the curry flavor.
- Sweet curry powder or Maharajah curry powder: The star spice blend that sets the tone for this soup’s flavor profile.
- Garam masala: Adds complex warmth and depth to the curry mix.
- Ground cumin: Enhances the earthiness and rounds out the spices beautifully.
- Crushed red pepper flakes: Provides a gentle heat to brighten the dish.
- Fresh ginger: Finely grated for a sharp, refreshing zing that lifts the soup.
- Coconut milk: The creamy base that makes this soup luxuriously smooth and mildly sweet.
- Unsalted chicken broth or stock: Builds a flavorful, savory liquid foundation.
- Tomato paste: Adds richness, color, and a slight tang.
- Dry white rice: Thicker agent that contributes body and heartiness.
- Ritz crackers and melted butter: Used for the crunchy, curry-flavored topping that adds texture contrast.
- Fine sea salt and sweet curry powder (for topping): To season the crunchy topping perfectly.
How to Make Creamy Mulligatawny Soup with Chicken, Curry, and Coconut Milk Recipe
Step 1: Prepare and Brown the Chicken
Start by heating the olive oil and butter in a large pot over medium heat. Once hot, add the chicken pieces seasoned with kosher salt and black pepper. Brown them until they develop a golden crust on all sides, locking in flavor and juiciness. This foundational step makes all the difference for a rich soup.
Step 2: Sauté the Vegetables and Aromatics
Remove the chicken temporarily, and in the same pot, add chopped carrots, celery, and onion. Sauté these until soft and fragrant, about 5-7 minutes. Toss in the diced Granny Smith apple and minced garlic and cook for another 2 minutes. The apple is a brilliant addition that offers brightness and subtle tartness to balance the curry.
Step 3: Infuse with Spices
Lower the heat and stir in the curry powder, garam masala, ground cumin, crushed red pepper flakes, and freshly grated ginger. Let the spices toast gently for a minute or two, releasing their aromatic oils. This step awakens the flavors and gives the soup its unmistakable depth.
Step 4: Combine Liquids and Simmer
Pour in the coconut milk, chicken broth, and add the tomato paste. Return the browned chicken to the pot and rinse the tomato paste can with some broth to make sure none is wasted! Stir to combine everything evenly and bring it to a gentle boil.
Step 5: Add Rice and Simmer Until Tender
Stir in the white rice, reduce the heat to low, cover, and let the soup simmer for 30-40 minutes until the rice is soft and the chicken is tender. This slow cooking allows flavors to meld beautifully.
Step 6: Prepare the Crunchy Curry Topping
While the soup simmers, mix crushed Ritz crackers with melted butter, fine sea salt, and a touch of curry powder. Toast this mixture lightly in a pan or oven until golden and crispy. This topping adds a fabulous textural contrast that’s the perfect finale.
Step 7: Finish and Serve
Give the soup a final stir to incorporate any settled rice and adjust seasoning if needed. Ladle into bowls and sprinkle the crunchy curry Ritz topping generously over each serving. Your Creamy Mulligatawny Soup with Chicken, Curry, and Coconut Milk Recipe is now ready to delight!
How to Serve Creamy Mulligatawny Soup with Chicken, Curry, and Coconut Milk Recipe
Garnishes
Fresh cilantro or parsley adds a bright, herbal note that contrasts beautifully with the creamy soup. A squeeze of lime juice can also punch up the flavors and add a fresh zestiness if you love that extra layer of brightness. Don’t forget the crunchy topping—it’s not just decorative but a must-have for texture!
Side Dishes
This soup shines on its own, but pairing it with warm naan bread or crusty baguette makes for a complete meal. A simple cucumber raita—a yogurt-based side with chopped cucumber and mint—can cool down the palate and complement the spices perfectly.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini pumpkins or bread bowls. You can also offer the crunchy Ritz topping separately as a DIY garnish bar so guests can sprinkle to their heart’s delight. For kids or spice-sensitive guests, serve a mild version without red pepper flakes alongside the regular bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mulligatawny Soup with Chicken, Curry, and Coconut Milk Recipe in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, making it perfect for meal prep or quick lunches.
Freezing
You can freeze this soup successfully by placing it in freezer-safe containers, ideally portioned for easy thawing. It freezes well for up to 2 months, though the rice may absorb some of the liquid, so you might want to slightly thin the soup with broth when reheating.
Reheating
To reheat, warm the soup gently on the stove over medium heat, stirring occasionally. Add a splash of broth or water if it becomes too thick. Avoid microwaving in one go to prevent uneven heating. Reheat the crunchy topping separately to keep its texture intact.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts can be used, but since they are leaner, be careful not to overcook them to keep the meat tender and juicy.
Is this soup very spicy?
The soup offers mild to moderate heat thanks to the curry powder and red pepper flakes, but you can easily adjust the spice level to your taste by reducing or omitting the crushed red pepper flakes.
Can I make this soup vegetarian?
Yes! Substitute the chicken broth with vegetable broth and replace the chicken with chickpeas or lentils for a hearty vegetarian version that still captures the essence of the recipe.
What’s the best way to reheat leftovers to keep the soup’s flavor?
Reheating gently on the stove with a little added broth helps maintain both the soup’s creaminess and vibrant flavors without overcooking the rice or chicken.
Can I prepare parts of the recipe in advance?
Definitely! You can chop the vegetables and prepare the spice mix ahead of time. The soup itself tastes even better the next day once the flavors have melded.
Final Thoughts
There’s nothing quite like the feeling of sitting down to a bowl of soup that’s creamy, hearty, and bursting with flavor, and this Creamy Mulligatawny Soup with Chicken, Curry, and Coconut Milk Recipe delivers exactly that. It’s a comforting, exotic treat that is surprisingly simple to make and sure to become a household favorite. I can’t wait for you to try it and experience all the delicious layers that make this soup so special!
Print
Creamy Mulligatawny Soup with Chicken, Curry, and Coconut Milk Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Description
A rich and flavorful Mulligatawny Soup blending tender chicken thighs, aromatic spices, and creamy coconut milk, finished with a hint of curry and crisp Ritz cracker topping for a comforting and exotic dish perfect for a family meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 2½ pounds boneless, skinless chicken thighs, trimmed of all fat 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
- 2 tablespoons sweet curry powder or Maharajah curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
- 1 (1-inch piece) fresh ginger, finely grated
- 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
- Heat fat: In a large pot, warm the olive oil and 2 tablespoons unsalted butter over medium heat until melted and hot, preparing the base for sautéing ingredients.
- Cook chicken: Add the chicken thighs to the pot, seasoning with kosher salt and black pepper. Sear the pieces until they are browned on all sides but not fully cooked through.
- Sauté vegetables and aromatics: Stir in the chopped carrots, celery, onion, apple, and garlic. Cook for about 5-7 minutes until vegetables soften and onions become translucent.
- Add spices and ginger: Mix in sweet curry powder, garam masala, ground cumin, crushed red pepper flakes, and grated fresh ginger. Stir constantly for 1-2 minutes to toast the spices and release their fragrance.
- Add liquids and simmer: Pour in the coconut milk, chicken broth, and tomato paste. Stir well to combine everything evenly. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for about 30 minutes, allowing flavors to meld and chicken to cook through.
- Cook rice: Add the dry white rice to the soup. Continue to simmer for an additional 20 minutes until the rice is tender and fully cooked, stirring occasionally to prevent sticking.
- Prepare topping: In a small bowl, combine crushed Ritz crackers, melted butter, sea salt, and sweet curry powder to create a flavorful crunchy topping.
- Serve: Ladle the hot Mulligatawny Soup into bowls and sprinkle each serving generously with the Ritz cracker topping for added texture and taste.
Notes
- For a smoother texture, you can partially puree the soup after step 5 before adding the rice.
- Adjust the spice level to taste, reducing red pepper flakes for milder flavor.
- Use gluten-free crackers for a gluten-free variation.
- Leftovers can be stored in the refrigerator up to 3 days or frozen for up to 2 months.
- Serve with warm naan or crusty bread for a hearty meal.
