Mulligatawny Soup Recipe Learn like a Pro 

Mulligatawny Soup, an Indian curry soup, is warm and tasty. Amazingly creamy, somewhat spicy, chicken and apple-loaded!  

– 2 tablespoons butter  – 1 large onion  – 1 large carrot  – 2 stalks celery  – 2 cloves garlic  – ½ teaspoon salt  – ¼ teaspoon pepper  – 4 chicken thighs  – 1 teaspoon dried oregano – 1 teaspoon turmeric – 1 tablespoon curry powder – 1 tablespoon all-purpose flour – 6 cups chicken broth – ½ cup rice

Ingredient

1

Melt butter in a large Dutch oven or soup pot over medium-high heat. Salt and pepper the saucepan, then add the onion, carrot, celery, and garlic. 

2

Stir and simmer for 3 minutes until onion and carrot soften and garlic turns fragrant.

3

Mulligatawny soup making process. Salt and pepper the chicken thighs in the pot. 

4

Cook until chicken is no longer pink, stirring for 5 minutes. Don't worry about undercooking.

5

Mulligatawny soup making process. Stir in oregano, turmeric, and curry powder. Dust flour and whisk again.

6

Mulligatawny soup making process. Add the chicken broth, rice, coconut milk, and medium-low heat. Cook for 10 minutes until the rice is cooked.

7

Mulligatawny soup making process. Shred chicken thighs with two forks in a bowl and return to the pot. 

8

Add apples and simmer for two more minutes. Mulligatawny soup making process. Add fresh parsley and serve.

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