Mulligatawny Soup with Chicken, Apple and Rice

Steps

1. Step 1

   Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery and apple with a pinch of salt. Cook, stirring now and then, until the vegetables are softened but not browned, 8 to 10 minutes.

   10 min

   • 2 tbsp unsalted butter
   • 1 yellow onion
   • 2 carrots
   • 2 celery stalks
   • 1 tart apple, such as Granny Smith
2. Step 2

   Stir in the garlic, ginger, curry powder and cumin and cook until fragrant, about 1 minute. Sprinkle the flour over everything and stir constantly for 1 minute more, so the flour coats the vegetables and loses its raw smell.

   2 min

   • 3 cloves garlic
   • 1 tbsp fresh ginger
   • 2 tbsp mild curry powder
   • 1/2 tsp ground cumin
   • 3 tbsp all-purpose flour
3. Step 3

   Pour in the chicken broth a cup at a time, stirring and scraping the bottom of the pot after each addition so no lumps form. Add the rice and lay the chicken thighs in the broth. Bring to a gentle boil.

   5 min

   • 6 cups chicken broth
   • 1/2 cup long-grain white rice
   • 1 lb boneless, skinless chicken thighs
4. Step 4

   Lower the heat and simmer, partly covered, until the rice is tender and the chicken is cooked through, 20 to 25 minutes. Stir once or twice so the rice doesn't stick.

   22 min, hands-off

5. Step 5

   Lift the chicken onto a plate or cutting board. Shred it with two forks or cut it into bite-size pieces, then return it to the pot.

   5 min

6. Step 6

   Stir in the coconut milk and warm the soup through over low heat, without letting it boil, about 2 minutes. Turn off the heat and stir in the lemon juice. Taste and add salt and pepper until it tastes bright and well seasoned.

   3 min

   • 3/4 cup full-fat coconut milk
   • 2 tbsp lemon juice
   • salt
   • black pepper
7. Step 7

   Ladle into bowls and scatter the cilantro over the top.

   • 1/4 cup cilantro

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026