Easy Mulligatawny Chicken Soup—Fresh & Comforting
This Easy Mulligatawny Chicken Soup is warm, comforting, and gently spiced, made with tender chicken, vegetables, rice, apples, and creamy coconut milk for a nourishing one-pot meal that feels both cozy and fresh.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Anglo-Indian
Ingredients
- Olive oil or neutral cooking oil
- Yellow onion
- Celery
- Carrots
- Garlic
- Fresh ginger
- Boneless skinless chicken thighs or breasts
- Long-grain white rice or basmati rice
- Curry powder
- Tomato paste
- Chicken broth
- Apple
- Full-fat coconut milk
- Salt
- Black pepper
- Fresh lemon juice or mild vinegar
- Fresh herbs for garnish (optional)
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, celery, and carrots and cook until softened.
- Stir in garlic and ginger and cook until fragrant.
- Add curry powder and tomato paste and cook briefly to bloom the spices.
- Add chicken and stir to coat with spices.
- Pour in chicken broth and add rice and diced apple.
- Bring to a gentle boil, then reduce heat and simmer.
- Cook for 25–30 minutes, stirring occasionally, until chicken and rice are tender.
- Stir in coconut milk and warm through.
- Season with salt and black pepper.
- Add lemon juice or vinegar to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
Blooming the curry powder in oil enhances flavor. Add the acid at the end for a brighter, more balanced soup.