Why We Love This Mulligatawny Soup Recipe
This is another one of my mom’s recipes, and it’s a family favorite. A rich rainbow of vegetables, spices, chicken, and creamy coconut milk makes this mulligatawny soup ultra-rich, flavorful, and filling!
Rich. Granny Smith apple is the secret ingredient to creating a thick and creamy soup. Flavorful. Common Indian spices, like sweet curry powder, garam masala, ground cumin, and crushed red pepper flakes, add a rich depth of flavor to the soup. Filling. This soup is packed with nutritious veggies, protein-rich chicken thighs, and fiber-filled rice. It’ll keep you full for hours!
Variations on Mulligatawny
There are so many ways you can change up this flavorful mulligatawny soup recipe to suit your personal tastes. You can swap the chicken for a different protein, like lamb, beef, or shrimp. You could also add some more veggies, like bell peppers, peas, or sweet potatoes to beef up this soup. Feel free to swap out the rice for a different grain like quinoa or lentils, which also add more protein!
How to Store and Reheat
Store leftover mulligatawny soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze chicken mulligatawny in an airtight container or Ziplock bag for up to 3 months. Follow my tips for freezing soups. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This Indian soup is so tasty garnished with the herb buttered Ritz crackers. However, it’s also delicious with naan bread or a grilled cheese sandwich for dipping. A light cucumber tomato salad would be delicious on the side!
