Mulligatawny soup is a rich, gently spiced soup that blends British colonial tastes with Indian culinary traditions. Its name comes from the Tamil words milagu (pepper) and tannir (water), literally meaning “pepper water.� This version uses chicken, apples, and curry powder to create a hearty, warming bowl that’s both comforting and complex. It works because the sweetness of apple and cream balances the heat of curry, while rice adds body.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 1½ cups / 190 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 1 apple, peeled, cored, and diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tbsp (8 g) fresh ginger, grated
- 2 tbsp (14 g) mild curry powder
- 1 tsp (2 g) ground turmeric
- ½ tsp (1 g) cayenne pepper (optional, adjust to taste)
- 6 cups (1.4 L) chicken broth
- 1 lb (450 g) boneless, skinless chicken thighs
- ½ cup (95 g) uncooked white rice (or 1 cup / 180 g cooked)
- 1 cup (240 ml) heavy cream or full-fat coconut milk
- 1 tbsp (15 ml) fresh lemon juice
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and apple. Cook, stirring occasionally, until the vegetables soften, about 8–10 minutes.
- Add the garlic, ginger, curry powder, turmeric, and cayenne (if using). Stir constantly for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the chicken thighs. Reduce heat to low, cover, and simmer gently until the chicken is cooked through and tender, about 30–35 minutes. The internal temperature should reach 165°F (74°C) as the safe minimum per USDA FSIS.
- Remove the chicken to a plate. When cool enough to handle, shred or dice it into bite-sized pieces.
- Meanwhile, if using raw rice, add it to the simmering soup. Cook until tender, about 15–20 minutes. If using cooked rice, skip this step and add it later.
- Return the chicken to the pot. Stir in the cream (or coconut milk) and lemon juice. Simmer gently for another 5 minutes—do not boil.
- Season with salt and black pepper to taste. If the soup is too thick, add a little extra broth or water. Serve hot, garnished with cilantro if desired.
Tips
- Curry powder matters: Use a good-quality mild or medium curry powder. Avoid “hot� blends unless you want extra heat. You can also use 1 tbsp curry powder plus 1 tsp garam masala for more depth.
- Rice texture: If you plan to store leftovers, add the rice only to the portion you’ll eat immediately, or cook it separately and add per bowl. Rice absorbs liquid and becomes mushy when reheated.
- Make it vegetarian: Swap chicken broth for vegetable broth and omit the chicken. Add a can of drained chickpeas or cubed tofu in step 6 for protein.
- Don’t skip the lemon: The lemon juice brightens the soup and balances the richness. Add it just before serving, not during long simmering.
Serving Suggestions
Serve mulligatawny with warm naan bread or crusty rolls. A side of steamed basmati rice or a simple green salad with cucumber and yogurt dressing complements the soup well. For a traditional touch, offer a small bowl of chopped fresh cilantro and a wedge of lemon for squeezing.
Variations
- Vegetarian Lentil Mulligatawny: Replace chicken with 1 cup (200 g) red lentils and use vegetable broth. Add the lentils in step 3 and simmer until soft, about 20 minutes.
- Coconut Mulligatawny: Use coconut milk instead of cream and add 1 can (400 ml) of coconut milk for a richer, dairy-free version.
- Spicy Mulligatawny: Add 1–2 chopped fresh green chilies with the garlic and ginger, or increase cayenne to 1 tsp.
- Slow Cooker: Brown the chicken and sauté the aromatics first, then transfer everything except cream and lemon to a slow cooker. Cook on low for 6–8 hours. Add cream and lemon in the last 15 minutes.
Storage and Reheating
Refrigerate leftover soup in an airtight container within 2 hours of cooking. It will keep for 3–4 days. For longer storage, freeze for up to 3 months—but freeze without the cream and rice, adding them after thawing and reheating. Reheat gently on the stovetop over medium-low heat, stirring often, until steaming (at least 165°F / 74°C). If the soup has thickened, thin it with a little broth or water.
Frequently Asked Questions
What does “mulligatawny� mean? It comes from Tamil milagu tannir, meaning “pepper water.� The British in colonial India adapted it into a thick soup.
Is mulligatawny soup spicy? Traditionally it was quite peppery, but modern versions are usually mild. The heat depends on your curry powder and cayenne. Adjust to your preference.
Can I make it without chicken? Yes, use vegetable broth and add lentils, chickpeas, or extra vegetables. The soup will still be hearty and flavorful.
Why does my soup taste flat? Likely missing salt or acid. Add salt in small increments and finish with a squeeze of lemon juice to brighten the flavors.
Can I use leftover cooked chicken? Absolutely. Add shredded rotisserie chicken in step 6 and simmer just until heated through, about 5 minutes.
What’s the best rice to use? Long-grain white rice or basmati works best. Avoid sticky rice, which can make the soup gummy.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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