Comforting Mulligatawny Soup Recipe for Chilly Evenings

Mulligatawny soup is like a warm hug in a bowl, with its fragrant spices and creamy texture dancing on your taste buds. Each spoonful tells a story of warmth and comfort, perfect for chilly evenings or when you’re feeling under the weather.

Every time I make mulligatawny soup, I can’t help but think about my childhood. My grandmother made it whenever I was sick, and that rich aroma would float through the house, promising that everything would be alright. It’s the ultimate feel-good dish!

I remember serving this soup at a family gathering, and everyone couldn’t stop raving about it. It became an instant hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Chicken Thighs: Tender and juicy thighs work wonderfully, but feel free to use chicken breasts if you prefer.

• Onion: A sweet onion adds depth; finely chop it for maximum flavor release.

• Carrots: Fresh carrots bring sweetness; cut them into small pieces for even cooking.

• Celery: Adds crunch and freshness; dice it small so it blends well with other flavors.

• Garlic: Use fresh cloves for that aromatic punch that takes this soup over the top.

• Curry Powder: Essential for that traditional flavor; go for a good quality blend.

• Coconut Milk: Adds creaminess; choose full-fat for a richer mouthfeel.

• Vegetable Broth: Use low-sodium broth to control the saltiness of your dish.

• Lemon Juice: A splash of fresh lemon juice brightens all the flavors beautifully.

• Fresh Cilantro: For garnishing; it adds a pop of color and freshness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make mulligatawny soup

Sauté the Base Ingredients: Start by heating some oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Cook until the veggies soften and your kitchen smells heavenly.

Add the Garlic and Spices: Toss in minced garlic along with curry powder. Stir everything together until fragrant, about one minute—this is where the magic begins!

Add Chicken and Broth: Introduce your boneless chicken thighs into the pot followed by vegetable broth. Bring it all to a gentle simmer, letting those flavors mingle beautifully for about 20 minutes.

Stir in Coconut Milk: After 20 minutes, add coconut milk to the mix. Stir well until combined; let this simmer another 10 minutes to thicken slightly.

Add Lemon Juice: Just before serving, squeeze in some fresh lemon juice for a zesty twist. This brightens up all those rich flavors perfectly.

Garnish and Serve: Ladle hot soup into bowls and garnish with freshly chopped cilantro. Enjoy with crusty bread or naan for dipping!

Now you have a bowl of comforting mulligatawny soup that feels like home!

Perfecting the Cooking Process

Start by sautéing your onions and garlic until fragrant. Then, add spices and cook briefly before incorporating broth and vegetables for optimal flavor infusion.

Add Your Touch

Feel free to swap lentils for chicken or add coconut milk for creaminess. Experimenting with toppings like cilantro or lime juice can elevate the dish even further.

Storing & Reheating

Store in an airtight container in the fridge for up to five days. Reheat gently on the stove, adding a splash of water if necessary to maintain texture.

Making mulligatawny soup always reminds me of a chilly evening when my family gathered around the table, sharing stories and laughter. It’s heartwarming how this dish brings us together!

FAQ

What is mulligatawny soup?

Mulligatawny soup is a flavorful Indian-inspired soup made with lentils, spices, and vegetables.

Can I make mulligatawny soup vegetarian?

Absolutely! Use vegetable broth and skip any meat for a delicious vegetarian version.

How long does mulligatawny soup last in the fridge?

It lasts up to five days when stored properly in an airtight container.

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Mulligatawny Soup

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Mulligatawny soup is a delightful fusion of spices and textures, offering a comforting bowl that warms your heart. This Indian-inspired soup features tender chicken, aromatic vegetables, and creamy coconut milk, making it the perfect dish for chilly evenings or when you’re in need of some cozy nourishment. With easy-to-follow steps and versatile ingredients, you can customize this recipe to suit your taste. Serve it with crusty bread or naan for a complete meal that is sure to impress family and friends.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 6
• Category: Main
• Method: Simmering
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 1 pound boneless chicken thighs
• 1 medium sweet onion, finely chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk (full-fat)
• 4 cups low-sodium vegetable broth
• 2 tablespoons fresh lemon juice
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Sauté chopped onions, carrots, and celery until softened.
2. Add minced garlic and curry powder; stir for one minute until fragrant.
3. Add chicken thighs and vegetable broth; simmer for about 20 minutes.
4. Stir in coconut milk and simmer for an additional 10 minutes to thicken.
5. Just before serving, add lemon juice and garnish with cilantro.

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 290
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 90mg

Keywords: For a vegetarian version, substitute chicken with lentils or chickpeas and use vegetable broth. Adjust seasoning to taste throughout the cooking process for a personalized flavor profile.