This is a hearty, mildly spiced soup inspired by the famous “Soup Nazi” episode of Seinfeld, though the dish itself has deep roots in Anglo-Indian cuisine. It’s a thick, comforting blend of chicken, vegetables, apples, and curry powder, finished with a touch of cream and a squeeze of lemon. The combination of sweet, savory, and spicy flavors makes it a genuinely satisfying meal on its own.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 2 celery stalks, diced (about 1 cup / 100 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 1 large Granny Smith apple, peeled, cored, and diced (about 1 ½ cups / 200 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 2 tablespoons (16 g) curry powder (mild or hot, to taste)
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 ½ pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 cups (1.9 L) chicken broth, preferably low-sodium
- 1 cup (185 g) long-grain white rice, uncooked
- 1 can (14 oz / 400 ml) coconut milk (full-fat or light)
- 2 tablespoons (30 ml) fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, carrots, and apple. Cook, stirring occasionally, until the vegetables begin to soften, about 8–10 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the curry powder, turmeric, cumin, and cayenne (if using). Cook for another minute, stirring constantly, to toast the spices.
- Add the chicken pieces and stir to coat with the spice mixture. Cook for 3–4 minutes, until the chicken is lightly browned on all sides (it will not be cooked through yet).
- Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
- Stir in the rice, cover, and continue to simmer for another 20 minutes, or until the rice is tender and the chicken is cooked through. Check that the chicken reaches a safe minimum internal temperature of 165°F (74°C) using a food thermometer.
- Stir in the coconut milk and lemon juice. Simmer uncovered for 5 more minutes to meld the flavors. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Tips
- Curry powder: Use a good-quality curry powder, preferably Madras-style, for a deeper flavor. If you only have mild curry powder, add a pinch more cayenne or a dash of hot sauce to bring up the heat.
- Chicken: Boneless chicken thighs stay moist during simmering. If using chicken breast, reduce the simmering time to 15 minutes before adding the rice to avoid overcooking.
- Rice: Rinse the rice in a fine-mesh strainer before adding to remove excess starch, which can make the soup cloudy. For a lower-carb version, substitute 2 cups (about 340 g) of cooked cauliflower rice added at the end.
- Don’t skip the lemon: The lemon juice brightens the entire soup and balances the richness of the coconut milk. Add it just before serving for the freshest flavor.
Serving Suggestions
This mulligatawny is a meal in itself, but it pairs beautifully with warm naan bread, crusty sourdough, or steamed basmati rice on the side. A dollop of plain yogurt or a swirl of heavy cream adds extra richness. For a traditional touch, serve with a spoonful of mango chutney on the side.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add 1 can (15 oz / 425 g) of drained chickpeas or 2 cups of cubed firm tofu in step 3. Increase the vegetables to include a diced potato or sweet potato.
- Spicier: Add 1–2 finely chopped fresh green chilies (like serrano or bird’s eye) with the garlic and ginger. You can also stir in a teaspoon of chili-garlic paste.
- Lentil Mulligatawny: Replace the chicken with 1 cup (200 g) of dried red lentils, rinsed. Add them with the broth and simmer for 30 minutes until tender.
- Add coconut: For extra tropical flavor, stir in ½ cup (40 g) of unsweetened shredded coconut along with the coconut milk.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot (165°F / 74°C). You can also reheat individual portions in the microwave in 1-minute increments, stirring in between. This soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, you can, but thighs are more forgiving and stay moist during the longer simmer. If using breast, cut it into slightly larger chunks and check for doneness earlier (around 15 minutes after adding the rice).
What is mulligatawny soup? Mulligatawny is an Anglo-Indian soup that originated during the British colonial era in India. The name comes from the Tamil words “milagu” (pepper) and “tannir” (water), literally meaning “pepper water.” It typically contains meat, vegetables, and often rice or lentils, and is seasoned with curry spices.
Can I make this soup in a slow cooker? Absolutely. Sauté the vegetables and spices as directed, then transfer to a slow cooker with the chicken and broth. Cook on low for 6–8 hours or high for 3–4 hours. Add the rice and coconut milk during the last 30–45 minutes of cooking, then finish with lemon juice.
Is this soup gluten-free? Yes, as written, this recipe is gluten-free, provided your curry powder and chicken broth are certified gluten-free. Always check labels to be sure.
Can I freeze the soup? Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a little broth to adjust the consistency.
Why is my soup too thick after storing? The rice absorbs liquid as it sits. When reheating, simply add ¼ to ½ cup of chicken broth or water per serving to reach your desired consistency. This is normal and doesn’t affect the flavor.
Related
- Skimming Stone Kitchen: What It Is & How to Use It
- Mexican Arroz Caldo Recipe (Comforting Rice Soup)
- Gajar Ka Halwa Ingredients & Easy Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).