Mulligatawny Soup

Have you ever had Mulligatawny Soup?  If not, be prepared for a hug in a bowl that’s full of spicy goodness. It is not too spicy though. It will warm you from your heart to your toes!  This soup is loaded with vegetables and warm spices like curry, cumin, and a kiss of cayenne.  The coconut cream and chicken broth blend together for the most flavorful soup base.  Intrigued?  I hope so because this soup does not disappoint.  I can’t wait for you to try it. If you love soups like I do, explore some of my other soups like Glass Noodle Ramen or Unstuffed Pepper Soup. There is something for everyone!

Why You’ll Love This Recipe

This Mulligatawny Soup is my take on a classic Indian soup that is full of flavor. It’s a blend of chicken and vegetables with warming spices like curry, cumin, and cayenne for the ultimate hug in a bowl. It’s your go-to for chilly nights or when craving a heartwarming meal. This recipe makes a nice pot full, ensuring you’ll have plenty for freezing leftovers.

Ingredients You Will Need

Chicken Thighs: I like to use chicken thighs in this recipe because they always come out juicy and tender. The extra fat that comes from the thighs gets cooked off when browning, and they never dry out. I like Grass Roots Coop for all of my meat purchases.

Extra Virgin Olive Oil: Olive oil stands out as an excellent choice for sautéing. It adds richness and enhances the natural flavors of foods with its versatility.

Garlic Powder: Garlic powder is simply dehydrated cloves of garlic that have been pulverized into a powder form. It is best for when you want a milder flavor that will also coat meats easier for sautéing or quickly frying.

Curry Powder: This is a blend of spices, typically made from a mix of spices such as turmeric, coriander, cumin, fenugreek, and other aromatic ingredients. If you love curry powder like I do, don’t hold back – feel free to add extra!

Cumin: Cumin, with its warm and earthy notes, lends a distinctive aromatic flavor that’s quintessential to many Southwest seasoning blends.

Cayenne: Cayenne Pepper is a moderately hot chili pepper used to flavor dishes. It has a strong spicy but earthy flavor. So use less if you do not like a lot of heat or more if you do!

Salt and Pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat, improving the overall flavor of a dish.

Garlic: Incorporating fresh garlic adds a savory note that enhances the soup with its bold and aromatic flavor.

Ghee: Incorporating ghee into this soup adds a rich, nutty flavor. Ghee is clarified, meaning impurities have been removed. This results in a pure and clear form of butterfat with lower lactose content than butter. I like Fourth and Heart ghee.

Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions. But you can certainly use sweet if you prefer.

Apples: Pink Lady is my favorite apple! I love the sweet-tart crisp bite it has. It adds a refreshing burst of flavor to the soup and balances out the heat from the spice. It also does not break down even when reheating this soup!

Celery: Celery is a nutrient-rich, low-calorie food that has fiber and vitamin K. It also has small amounts of vitamins A and C, calcium, and iron. Sliced in this soup, it brings a mild-flavored vegetable to the party.

Carrots: As a root vegetable, they are a perfect candidate for roasting. They also infuse a soup with a natural sweetness and robust flavor.

Coconut Cream: Coconut cream is ideal for dairy-free dishes. It provides a creamy texture with a taste that is very mild. Opting for coconut cream over coconut milk creates a thicker, creamier texture for this soup.

Chicken Bone Broth: You have the option of using either chicken bone broth or regular chicken broth. The bone broth offers enhanced health benefits along with a richer flavor profile.

Cauliflower Rice: Made from raw cauliflower that has been pulsed in a food processor to resemble the texture of rice. It is the perfect, low carb addition to this soup while adding another veggie!

Lime: Adding lime juice to this soup adds a tangy citrus flavor that enhances the soups overall taste and freshness.

Cilantro: While the cilantro in this soup is for a garnish, this bright and fresh herb adds a refreshing touch. It complements the spicy-sweet blend perfectly.

Instructions

Prep the Chicken: Pat chicken dry with paper towels and cut into bite sized pieces and move to a bowl

Season the Chicken: Add 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp curry, 1 tsp salt, and 1/2 tsp pepper to chicken. Toss to coat the chicken with the spice.

Heat the Oil: In a large pot over medium high heat add oil

Add Chicken: Once the oil is heated, place the chicken in the pan in a single layer and brown it for 4 minutes per side. Do this in batches if necessary. Remove to a plate once done.

Ghee: Add ghee to pan and melt

Aromatics: Add onions, minced garlic, 1 tsp cumin, 1 Tbsp curry and 1/4 tsp cayenne stirring for 2 minutes

Vegetables: Add celery and carrots and stir 2 minutes

Chicken Bone Broth: Add chicken broth and bring to a boil

Chicken: Add chicken back to the pot

Lower heat: Reduce heat to medium low and add apples and cauliflower rice

Coconut Cream: Add coconut cream and stir to combine

Simmer: Cover and simmer for 10 minutes making sure it is not boiling

Lime: Add lime juice and salt and pepper to taste, stir

Cilantro: Garnish with cilantro

Enjoy!

Recipe Tips and Tricks

Adjust the spices: The best part about this soup is you control the heat level. Like it extra spicy? Add more cayenne. Love curry like me, add more curry. Same with the cumin!

Prepare your veggies ahead of time: I like to keep mason jars full of sliced carrots and celery in the refrigerator. This way they are ready to grab when I need them for a recipe. This saves time when you are ready to make this soup.

Recipe Variations

Chicken Bone Broth: Feel free to use chicken stock or broth or even vegetable broth in this recipe.

Apples: While Pink Lady apples are my apples of choice you could also use Granny Smith Apples. You want an apple that will not break down in the soup while cooking and reheating leftovers.

Cauliflower Rice: I use Cauliflower rice to keep this recipe Paleo and Whole30 friendly. But if you are not concerned about this, go ahead and use a rice of your choice!

Storage Tips

To store the Mulligatawny Soup, place it in an airtight container and refrigerate for up to 5 days. You can freeze this soup can for up to 6 months. Consider freezing in ice cube trays like these Souper Cubes. This will help freeze your Mulligatawny Soup in smaller portions making it easier and quicker to defrost.

FAQs About Recipe Mulligatawny Soup

Does Mulligatawny Soup contain meat?

Mulligatawny Soup is a traditional Indian soup with many variations. Vegetables and lentils in a creamy coconut broth make it a great vegan or vegetarian option. Rice with added chicken is another.

What are main ingredients in Mulligatawny Soup?

Chicken stock, coconut milk, apples, curry powder, chicken thighs and lentils or rice.

Why put lime juice in the soup?

Adding an acidic component to a soup balances the flavor that comes from the other ingredients in the soup.