Hearty Mulligatawny Soup with Chicken

This comforting soup is packed with warm spices and tender chicken, perfect for cozy nights. It’s a delicious way to enjoy a flavorful, hearty meal that’s both satisfying and easy to make.

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TIME59 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 Granny Smith apple, finely chopped 1 small onion, finely chopped 2 stalks celery, finely chopped 1 carrot, finely chopped 1 jalapeno pepper, finely chopped, or more to taste 3 tablespoons minced ginger 2 tablespoons curry powder 3 cloves garlic, minced ½ teaspoon garam masala (Optional) ½ teaspoon red pepper flakes 2 tablespoons olive oil 4 cups chicken broth 1 cup seeded and chopped tomatoes 2 skinless, boneless chicken breast halves 1 (14 ounce) can coconut milk 2 cups fresh spinach ¼ cup chopped cilantro, or to taste 3 cups cooked jasmine rice 1 lime, cut into wedges

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating some olive oil in a large pot over medium-high heat. Toss in the chopped apple, onion, celery, carrot, jalapeño, and ginger along with curry powder, garlic, garam masala, and red pepper flakes. Cook everything together, stirring now and then, until the veggies start to soften, about 3 to 5 minutes.

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Step 2

Next, pour in the chicken broth and canned tomatoes. Bring the mixture to a boil, then lower the heat to a gentle simmer. Add the chicken breasts, cover the pot, and let it cook until the chicken is cooked through but still tender, around 15 minutes.

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Step 3

Once the chicken is done, shred it right in the pot with two forks. Stir in the coconut milk and toss in the spinach. Keep the soup on the heat just long enough for the spinach to wilt, which should take about a minute.

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Step 4

To serve, spoon about half a cup of cooked rice into each bowl and ladle the soup over it. Don’t forget to add a wedge of lime on the side—it adds a nice bright kick when squeezed in. Sprinkle some fresh cilantro on top for a little extra flavor and color.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Toast the spices lightly before adding them to deepen their flavor.
- Use bone-in chicken for a richer broth, then shred the meat before serving.
- Adjust the thickness by adding more broth or coconut milk to suit your preference.

Why you’ll love it

This soup is a warm and comforting meal that combines rich spices with tender chicken and vegetables. It’s perfect for chilly days when you want something filling yet flavorful. The blend of curry and fresh ingredients makes it both exotic and familiar.

Serving ideas

Serve this soup with a side of warm naan bread or steamed basmati rice. A dollop of yogurt or a sprinkle of fresh cilantro on top can add a nice creamy and fresh contrast.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to avoid curdling the coconut milk. This soup also freezes well; thaw overnight in the fridge before reheating.