Name: Mulligatawny Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
Ingredients: 1 pound boneless chicken breast or thighs, sliced into short, thin strips; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 2 teaspoons garam masala; 1 pinch cayenne pepper; 1/2 teaspoon salt; 1 tablespoon flour; 3 tablespoons olive or coconut oil, divided; 1 small/medium onion, chopped; 2 ribs celery, chopped; 1 carrot, peeled and chopped; 2 cloves garlic, minced; 1 tablespoon garam masala; 2 teaspoons curry powder (mild or hot); 1 tablespoon flour; 1 quart chicken broth; 1/2 cup uncooked white rice; 1 sweet-tart apple (such as Granny Smith or Honeycrisp), peeled; 14 ounce can coconut milk, well shaken; Salt and pepper to taste

Jump to Recipe· 4.2 from 15 reviews

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If you are craving a bowl of comfort that’s both exotic and deeply satisfying, this Mulligatawny Soup Recipe is exactly what you need. Originating from British-Indian cuisine, this classic spiced chicken soup blends aromatic garam masala and curry powders with tender chicken, creamy coconut milk, and a hint of sweet-tart apple, creating a dish that warms your soul and excites your taste buds all at once. It’s the kind of soup that feels like a cozy hug on chilly days but is vibrant enough to keep you coming back for more.

Ingredients You’ll Need

The image shows various ingredients neatly arranged on a white marbled surface. On the left side, there is a round white plate filled with evenly sized pieces of seasoned raw chicken, a white plate with three sections of finely chopped vegetables: orange carrot, white onion, and green celery, and a small white bowl holding four different brown to orange spices. Below these is a small white bowl holding salt and a wooden-handled measuring spoon. On the right side, there is a white plate with shredded white cheese, a small white bowl of white liquid, a white bowl filled with plain white rice, and a beige plate with a neatly peeled red apple and its peel arranged in a spiral. The composition is clear and organized, with all ingredients distinct and easy to see. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this soup plays a vital role in building layers of flavor, texture, and color that come together effortlessly. From the warming spices to the tender chicken and creamy coconut milk, each component is essential to making this soup utterly delicious and balanced.

1 pound boneless chicken breast or thighs: Choose whichever you prefer; thighs offer juicier meat, breast is leaner.
1/2 teaspoon ground cumin: Adds earthy warmth that grounds the base of the spice mix.
1/2 teaspoon ground coriander: Brings a subtle citrusy note to brighten the flavor.
2 teaspoons garam masala: A quintessential spice blend delivering deep aromatic complexity.
1 pinch cayenne pepper: Just enough heat to gently awaken your palate without overpowering.
1/2 teaspoon salt: Enhances every ingredient’s natural flavors.
1 tablespoon flour: Helps brown the chicken and later thickens the soup slightly.
3 tablespoons olive or coconut oil: Divided for sautéing vegetables and blooming spices.
1 small/medium onion, chopped: Adds sweetness and texture depth.
2 ribs celery, chopped: Provides freshness and a gentle crunch.
1 carrot, peeled and chopped: Contributes subtle sweetness and bright color.
2 cloves garlic, minced: Intensifies savory notes with its pungent aroma.
2 teaspoons curry powder: Choose mild or hot depending on your spice tolerance.
1 quart chicken broth: The comforting liquid base tying everything together.
1/2 cup uncooked white rice: Adds body and soft texture to the soup.
1 sweet-tart apple (Granny Smith or Honeycrisp), peeled: Gives a surprising zingy sweetness that balances the spices.
14 ounce can coconut milk, well shaken: Provides creamy richness with a tropical flair.
Salt and pepper to taste: The finishing touch for perfect seasoning.

How to Make Mulligatawny Soup Recipe

Step 1: Prepare and Brown the Chicken

Begin by tossing the chicken strips with cumin, coriander, garam masala, cayenne, salt, and flour. Heating a tablespoon of oil in a large pot over medium heat, brown the chicken strips on all sides until they’re cooked through and have a beautiful golden edge. This step locks in flavor and creates a savory foundation for your soup. Once browned, remove the chicken and set it aside on a plate.

Step 2: Sauté the Vegetables

Add another tablespoon of oil to the pot and toss in chopped onion, celery, and carrot. Cook them gently until they soften and become fragrant, usually about 5 to 7 minutes. Then add minced garlic and stir for just a minute until it releases that mouthwatering aroma. This step builds the heart of the soup’s flavor base, transforming humble vegetables into a rich savory bed.

Step 3: Bloom the Spices and Make the Roux

Push the sautéed vegetables aside and splash in the remaining oil into the empty spot in the pot. Sprinkle garam masala, curry powder, flour, and a generous pinch of salt over the hot oil. Stir quickly to form a fragrant, slightly thick paste. Then, ladle in a small amount of chicken broth and whisk it into the spice paste until smooth. This technique enhances the spices’ vibrant flavors and thickens the soup with a subtle roux.

Step 4: Add Broth, Rice, and Simmer

Pour the rest of the chicken broth into the pot and turn the heat up to medium-high to bring the soup to a gentle boil. Add the uncooked rice, reduce heat to medium-low, and partially cover the pot. Let everything cook for about 15 minutes while the rice softens and absorbs the rich broth, building a satisfying texture and flavor integration.

Step 5: Incorporate Apple and Chicken

Grate the peeled apple directly over the soup to catch all the juice and stir it in. The sweet-tartness will beautifully contrast with the warming spices. Add the reserved browned chicken back into the pot and continue cooking for an additional 5 minutes. This final simmer melds all flavors together while ensuring your chicken stays tender and the soup perfectly thickens.

Step 6: Finish with Coconut Milk and Season

Turn the heat to low and stir in the creamy coconut milk. Let it heat through gently without boiling to preserve the delicate richness. Do a final taste test and adjust salt and pepper as needed to balance the flavors. Your Mulligatawny Soup Recipe is now ready to enjoy!

How to Serve Mulligatawny Soup Recipe

A white bowl filled with a thick, creamy yellow soup containing small chunks of orange carrots and bits of light-colored vegetables or meat. The soup has a smooth texture with some small uneven pieces visible throughout. The bowl sits on a white marbled surface next to a dark gray cloth. Two shiny silver spoons with ornate handles rest nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding the right garnishes can elevate this soup into a stunning bowl of goodness. Try fresh cilantro leaves for a burst of color and herbal brightness or a sprinkle of toasted cumin seeds for extra crunch and spice aroma. For a touch of creaminess, swirl in a dollop of plain yogurt or a drizzle of coconut cream just before serving.

Side Dishes

This spiced chicken soup pairs incredibly well with warm naan bread or crusty baguette to soak up every bit of the flavorful broth. A simple cucumber and tomato salad dressed with lemon juice provides a cooling counterpoint, making the meal feel complete and balanced.

Creative Ways to Present

Serve the Mulligatawny Soup Recipe in rustic bowls with a lemon wedge on the side to squeeze fresh acid into each spoonful. For a festive touch, garnish with finely chopped toasted almonds sprinkled on top, adding a delightful texture contrast. You can also serve it in individual bread bowls for a fun, edible presentation that impresses guests.

Make Ahead and Storage

Storing Leftovers

This soup actually tastes even better the next day as the flavors deepen. Cool leftovers to room temperature, then transfer to an airtight container and refrigerate. They will keep well for up to 3 days, making it an easy option for weekday lunches or dinners.

Freezing

If you want to save some for much later, Mulligatawny Soup Recipe freezes beautifully. Allow it to cool completely, store in freezer-safe containers or zip-top bags, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the soup feels too thick. Avoid boiling once the coconut milk is added to keep the texture creamy and smooth.

FAQs

What can I substitute for chicken in this soup?

Feel free to use firm tofu, chickpeas, or diced potatoes for a vegetarian option. Adjust cooking times accordingly to ensure everything is tender and flavorful.

Can I make this soup spicy?

Absolutely! Increase the cayenne pepper or use a hot curry powder to amp up the heat. Just be sure to taste as you go so it stays balanced.

Is it necessary to peel the apple?

Peeling the apple keeps the soup’s texture smooth and the color light, but if you don’t mind a bit of extra texture and fiber, you can leave the peel on.

What rice works best in Mulligatawny Soup Recipe?

Plain long-grain white rice is ideal because it cooks evenly and maintains a nice tenderness without getting mushy. You can experiment with brown rice, but it may need longer cooking time.

Can this soup be made dairy-free?

Yes! This recipe is already dairy-free thanks to the coconut milk. Just avoid adding yogurt garnish if you want to keep it that way or choose a dairy-free yogurt alternative.

Final Thoughts

This Mulligatawny Soup Recipe is such a rewarding dish to have in your cooking repertoire. It’s simple enough to make on a weeknight yet feels elevated and special with its fragrant spices and luscious coconut milk. Once you try it, you’ll understand why it has been cherished through generations. So grab your ingredients and dive into this heartwarming bowl of goodness—you won’t regret it!

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