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
Scale
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.
