Chicken Mulligatawny Soup
Mulligatawny soup is an adventure of spice and sweetness. You’re going to want to make this over and over. It’s so satisfying with all it’s layers of flavors, mix of vegetables (and even a fruit), plus super unique seasonings.
I like to learn about origins of recipes; who put these ingredients together, why, when and where? Mulligatawny dates way before Seinfeld. 🙂 It is an English adapted Indian dish. In 19th century India when Great Britain ruled, the British residents are said to have wanted soup. There wasn’t really a concept of a “soup” course in India before this time, so Indian cooks came up with a heartier version of their traditional “pepper water”, a spicy lentil broth served over rice, to satisfy this request. Mulligatawny soup was born. And although there are many versions of this soup in multiple combinations, I’m crazy about the blast of flavors in this recipe.
It’s a soup with a million faces for all the combinations possible. I’ve eaten Mulligatawny without potatoes or apples, over rice, with lentils, with jalapenos, without chicken. The common denominators are curry, ginger, garlic, tomatoes, apples, broth and some kind of cream (heavy cream or coconut). YUM!
No matter how you make it, it’s a super nutritious and delicious combination of wholesome ingredients made in a relatively short time frame. Great for families and gatherings this fall.
This recipe starts off with an olive oil saute of onions, celery, carrot, sweet potato and the signature tart apple; the aromas fill the air. Then it’s amplified with added garlic and ginger. I use canned diced tomatoes and chicken broth for liquid and let the whole thing simmer for 15 to 20 minutes. For added thickness I puree half the soup in the blender and add it back to the pot. It’s finished off by adding the chicken, coconut milk (I use full-fat) and chopped cilantro. Heat thoroughly and serve!
Such a wonderful, family-friendly recipe everyone will love.
- Chicken Mulligatawny Soup
- 1 Tbsp olive oil
- 1/2 medium onion, chopped
- 1 cup chopped carrots, about 3 large carrots, peeled
- 1 cup chopped celery, about 3 stalks
- 1 cup diced sweet potato, about 1 small, peeled
- 1/2 Granny Smith or other tart apple, cored, peeled and chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1 (15-ounce) can peeled, diced tomatoes
- 4 cups low-sodium chicken broth
- 2 Tbsp curry powder
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked, diced chicken, about 2 chicken breasts
- 1 can coconut milk
- 1/2 cup chopped fresh cilantro
- Heat oil in a large pot placed over medium heat until hot. Add the onion, carrots and celery, sweet potato and apple; cook, stirring often, until they are slightly softened, about 3 to 4 minutes. Add the garlic and ginger; cook for another minute. Add the tomatoes and chicken broth, stirring to combine. Add the curry, coriander, turmeric, salt and pepper and bring the soup to a simmer.
- Cook at a low simmer, stirring occasionally, for 15 to 20 minutes, stirring every now and then to prevent sticking, until the vegetables are tender.
- Pour half of the soup into blender. Cover and process until smooth. Pour back into the pot. Adust seasonings.
- Stir in the chicken, coconut milk and chopped cilantro, warm the soup through, and serve.
Anonymous
This stuff is so so good. Thanks Karen for sharing this wonderful recipe. 😋
Karen
Thank you for sharing. I adore all the flavors and textures in this soup.
Mary Burks
This is so so good!