Mulligatawny Soup with Apples
Yield: 10 servings
Cook Time: About 1 hour
Tips: If using white rice, add to soup during last 15 minutes of cooking. If using longer-cooking rice (such as brown rice) add to soup during last 30 minutes of cooking.
Suggestion: Delicious served with most any Indian style bread (such as Naan, Chapati, Paratha, etc.), or other mild bread, such as Flaky Buttermilk Biscuits or Crusty French Bread.
Mulligatawny Soup is a curry-flavored soup of Anglo-Indian origin. "Mulligatawny" actually combines the two words, "mulligu," meaning "pepper," and "thanni," meaning "water"
(pepper water), though the soup is much more than just pepper water! (In fact, this soup uses only a small amount of pepper.)
Mulligatawny soup can be made using a variety of ingredients, but usually has a somewhat creamy broth and includes meat, such as chicken, beef or lamb. This particular Mulligatawny Soup recipe is made with chicken breast, celery, carrots, rice
and believe it or not, apples! If you are a bit skeptical to try soup made with apples, just think of the apples as a replacement for chunks of potatoes, only with a slightly sweeter flavor. The flavor of this soup is truly delightful, and will likely having you going back for seconds!
The apples add a mildly sweet flavor that perfectly compliments the creamy and savory curry broth. (This recipe calls for Fuji apples, but other sweet apples may be used as well) The broth is deliciously unique, made with chicken broth, coconut milk, a modest amount of curry paste and a small amount of heavy cream that is added just before serving. (You can use regular coconut milk or the lite version, which has fewer calories.) You should be able to find a small jar of curry paste in your regular grocery store, perhaps more than one type (any type of curry paste will do). If not, certainly all international grocery stores carry curry paste. This soup is very easy to make as well, requiring only 10 minutes of sautéing the vegetables and only 45 minutes of simmering time on the stove. This delicious Mulligatawny Soup will definitely make you happy you gave it a try!
Mulligatawny soup can be made using a variety of ingredients, but usually has a somewhat creamy broth and includes meat, such as chicken, beef or lamb. This particular Mulligatawny Soup recipe is made with chicken breast, celery, carrots, rice
The apples add a mildly sweet flavor that perfectly compliments the creamy and savory curry broth. (This recipe calls for Fuji apples, but other sweet apples may be used as well) The broth is deliciously unique, made with chicken broth, coconut milk, a modest amount of curry paste and a small amount of heavy cream that is added just before serving. (You can use regular coconut milk or the lite version, which has fewer calories.) You should be able to find a small jar of curry paste in your regular grocery store, perhaps more than one type (any type of curry paste will do). If not, certainly all international grocery stores carry curry paste. This soup is very easy to make as well, requiring only 10 minutes of sautéing the vegetables and only 45 minutes of simmering time on the stove. This delicious Mulligatawny Soup will definitely make you happy you gave it a try!
Recipe▼
Ingredients
- 1/4 cup (1/2 stick) butter
- 1/2 cup chopped onion
- 2 stalks celery, chopped or sliced
- 2 carrots, diced
- 1 1/2 tablespoons all-purpose flour
- 1 14-oz. can coconut milk
- 1 1/2 teaspoons curry paste
- 4 cups chicken broth
- 2 cups cored, peeled and chopped Fuji apples
- 1/3 cup rice (see tips for cooking times)
- 1 skinless, boneless chicken breast half, cut into bite-size cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 pinches dried crushed thyme
- 1/2 cup heavy cream
Directions
Melt butter in a large soup pot over medium heat. Add onions, celery and carrots and sauté until onions are translucent, stirring frequently (about 7-10 minutes).
Stir in flour to vegetables in soup pot (to create a roux), then stir in coconut milk and curry paste until blended. Cook over low-medium heat for 5 more minutes. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. (Note: If using longer-cooking rice, add during last 15 minutes of simmering time. If using white rice, follow next step.)
Add apples, rice, chicken, salt, pepper and thyme and stir to combine. Simmer, uncovered, for an additional 15-20 minutes, or until the rice is done.
Just before serving, stir in heavy cream and heat for about 1 minute.
Stir in flour to vegetables in soup pot (to create a roux), then stir in coconut milk and curry paste until blended. Cook over low-medium heat for 5 more minutes. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. (Note: If using longer-cooking rice, add during last 15 minutes of simmering time. If using white rice, follow next step.)
Add apples, rice, chicken, salt, pepper and thyme and stir to combine. Simmer, uncovered, for an additional 15-20 minutes, or until the rice is done.
Just before serving, stir in heavy cream and heat for about 1 minute.
