If you love warm and flavorful soups, this Mulligatawny Soup Recipe is perfect for you. It is rich, slightly spicy and comforting. This soup combines vegetables, chicken and Indian-inspired spices for a tasty meal.
It is easy to make at home and uses simple ingredients. Many people enjoy it as lunch or dinner because it is filling and healthy. In this blog, I will show you how to make Mulligatawny Soup step by step.
I will also share tips, serving ideas and storage instructions. With this guide, you can enjoy homemade, restaurant-style Mulligatawny Soup anytime.
My Experience With This Recipe
I first made this soup on a cold evening. The aroma of spices filled the kitchen immediately. The taste was warm, slightly spicy and comforting. I loved how the chicken and vegetables made it hearty.
It was easy to prepare and cooked quickly. I now make this soup often for family dinners. Everyone enjoys it and it warms the soul. The flavors are balanced and delicious, making it perfect for any season.
Recipe Card Info
- Recipe Name: Mulligatawny Soup
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Course: Soup
- Cuisine: Indian-inspired
- Calories: 250 kcal per serving
Equipment List
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Blender (optional)
Ingredients You Need for Mulligatawny Soup
- 1 lb chicken breast, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 apple, peeled and chopped
- 1 cup coconut milk
- 4 cups chicken broth
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Cilantro, for garnish
- 2 tablespoons oil (for sautéing)
Instructions
- Prepare Ingredients
Chop chicken, carrots, celery, onion, garlic and apple. Keep all items ready before cooking. - Sauté Vegetables
Heat oil in a large pot. Add onion, garlic, celery and carrots. Cook until soft and fragrant. - Add Spices
Stir in curry powder, turmeric and grated ginger. Cook for one minute to release flavors. - Add Chicken
Add diced chicken to the pot. Stir to coat with the spices and cook until slightly browned. - Add Apple and Broth
Add chopped apple and chicken broth. Stir well and bring to a gentle boil. - Simmer Soup
Reduce heat to low. Cover and simmer for 20 minutes until chicken is fully cooked and vegetables are tender. - Add Coconut Milk
Pour in coconut milk. Stir gently to mix. Let it heat without boiling for five minutes. - Blend (Optional)
Use a blender or hand blender to blend partially for creamy texture. Leave some chunks for bite. - Season Soup
Add salt, pepper and lemon juice. Taste and adjust flavor for balance and brightness. - Serve Hot
Ladle soup into bowls. Garnish with chopped cilantro. Enjoy warm and flavorful Mulligatawny Soup.
Recipe Tips
- Use day-old chicken for richer flavor.
- Add more curry powder for extra spice.
- Blend partially for creaminess while keeping some texture.
- Serve immediately for best taste.
- Coconut milk adds sweetness and richness.
Nutrition Information
| Item | Amount |
|---|---|
| Calories | 250 |
| Protein | 20g |
| Carbs | 15g |
| Fat | 12g |
Serving Suggestions
Serve this soup with warm bread or naan. It is also great with rice on the side. Top with extra cilantro for freshness. Add a wedge of lemon for a zesty finish. The soup is filling enough for lunch or dinner alone.
Best Sides To Serve With
- Warm naan bread
- Steamed rice
- Crusty bread
- Simple salad
- Roasted vegetables
Storage and Reheating Tips
Store in an airtight container in the fridge for up to three days. Reheat on the stove over low heat. Stir occasionally to prevent sticking.
You can also freeze in portions for up to two months. Thaw overnight in the fridge before reheating.
Mulligatawny Soup Recipe
Ingredients
- 1 lb chicken breast diced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 apple peeled and chopped
- 1 cup coconut milk
- 4 cups chicken broth
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger grated
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- Cilantro for garnish
- 2 tablespoons oil for sautéing
Instructions
Prepare Ingredients
- Chop chicken, carrots, celery, onion, garlic and apple. Keep all items ready before cooking.
Sauté Vegetables
- Heat oil in a large pot. Add onion, garlic, celery and carrots. Cook until soft and fragrant.
Add Spices
- Stir in curry powder, turmeric and grated ginger. Cook for one minute to release flavors.
Add Chicken
- Add diced chicken to the pot. Stir to coat with the spices and cook until slightly browned.
Add Apple and Broth
- Add chopped apple and chicken broth. Stir well and bring to a gentle boil.
Simmer Soup
- Reduce heat to low. Cover and simmer for 20 minutes until chicken is fully cooked and vegetables are tender.
Add Coconut Milk
- Pour in coconut milk. Stir gently to mix. Let it heat without boiling for five minutes.
Blend (Optional)
- Use a blender or hand blender to blend partially for creamy texture. Leave some chunks for bite.
Season Soup
- Add salt, pepper and lemon juice. Taste and adjust flavor for balance and brightness.
Serve Hot
- Ladle soup into bowls. Garnish with chopped cilantro. Enjoy warm and flavorful Mulligatawny Soup.
Notes
- Use day-old chicken for richer flavor.
- Add more curry powder for extra spice.
- Blend partially for creaminess while keeping some texture.
- Serve immediately for best taste.
- Coconut milk adds sweetness and richness.
FAQs About Mulligatawny Soup Recipe
1. Can I make Mulligatawny Soup vegetarian?
Yes, replace chicken with lentils, chickpeas or tofu. Use vegetable broth instead of chicken broth for full flavor.
2. How spicy is this Mulligatawny Soup Recipe?
It is mildly spicy. You can increase curry powder or add chili flakes for more heat. Adjust to your taste.
3. Can I make this soup in advance?
Yes, it tastes even better the next day. Store in the fridge and reheat gently before serving.
4. What is the best way to thicken Mulligatawny Soup?
You can partially blend the soup or add a small amount of cornstarch slurry. Coconut milk also adds creaminess naturally.
5. Can I use frozen chicken or vegetables?
Yes, frozen chicken or vegetables work. Adjust cooking time until ingredients are fully cooked and tender.
Conclusion
This Mulligatawny Soup Recipe is easy, hearty and full of flavor. It combines chicken, vegetables and spices for a warming meal.
Now you know how to make Mulligatawny Soup with simple steps and easy ingredients. Try it today and enjoy a cozy, comforting bowl anytime.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
