Mulligatawny Soup Origin & Authentic Recipe

Mulligatawny soup is a rich, mildly spiced curry soup that originated in South India during the British colonial era. The name comes from the Tamil words milagu (pepper) and tannir (water), literally meaning “pepper water.� It was adapted by British officers and cooks who added meat, vegetables, and apples to suit their tastes, creating a hearty, warming soup that balances savory, sweet, and spicy flavors. This version uses chicken, apple, and curry powder for a classic, satisfying bowl.

Ingredients

2 tablespoons (30 ml) vegetable oil
1 large onion, finely chopped (about 1 ½ cups / 190 g)
2 carrots, peeled and diced (about 1 cup / 130 g)
2 celery stalks, diced (about 1 cup / 120 g)
1 large Granny Smith apple, peeled, cored, and diced (about 1 ½ cups / 200 g)
2 cloves garlic, minced
1 tablespoon (8 g) fresh ginger, grated
2 tablespoons (14 g) mild curry powder
1 teaspoon (2 g) ground turmeric
½ teaspoon (1 g) cayenne pepper (optional, for heat)
6 cups (1.4 L) chicken broth
1 pound (450 g) boneless, skinless chicken thighs
½ cup (120 ml) canned coconut milk (full-fat)
2 tablespoons (30 g) cooked white rice (optional, for thickening)
Salt and freshly ground black pepper, to taste
Fresh cilantro leaves, for garnish

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). Cook for 1 minute until fragrant, stirring constantly to prevent burning.
Pour in the chicken broth and bring to a boil. Add the chicken thighs. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for poultry.
Remove the chicken from the pot and set aside on a cutting board. Let it rest for 5 minutes, then shred or dice into bite-sized pieces.
Using an immersion blender, puree the soup until smooth. (Alternatively, transfer in batches to a blender and blend carefully, venting the lid.) If you prefer a chunkier texture, blend only half the soup.
Return the shredded chicken to the pot. Stir in the coconut milk and cooked rice (if using). Simmer over low heat for 5 more minutes to meld flavors. Season with salt and pepper to taste.
Ladle into bowls and garnish with fresh cilantro. Serve hot.

Tips

Substitutions: Use boneless, skinless chicken breast instead of thighs; reduce simmering time to 15–20 minutes to avoid drying out. For a vegetarian version, replace chicken with chickpeas and use vegetable broth.
Curry powder: Choose a good-quality mild curry powder (Madras is spicier). If you only have curry paste, use 1 tablespoon (15 g) and adjust salt accordingly.
Blending safely: When blending hot soup, never fill the blender more than halfway, and hold the lid with a towel. Let the soup cool slightly before blending to avoid splatters.
Common mistake: Don’t add the coconut milk during the initial simmer—it can curdle. Add it at the end over low heat.

Serving Suggestions

Serve mulligatawny soup with steamed basmati rice or warm naan bread for dipping. A dollop of plain yogurt on top adds creaminess and tang. For a heartier meal, pair with a side of roasted vegetables or a simple green salad.

Variations

Lentil Mulligatawny: Add ½ cup (100 g) red lentils with the broth and simmer until tender—omit the chicken for a vegetarian version.
Spicy Version: Increase cayenne to 1 teaspoon (2 g) or add a chopped green chili with the garlic.
Apple-Less: Replace apple with a ripe banana or a tablespoon of mango chutney for sweetness.
Traditional “Pepper Water�: For a lighter, more authentic South Indian style, skip the coconut milk and rice, and add 1 tablespoon (6 g) freshly ground black pepper and 1 teaspoon (2 g) tamarind paste.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken as it sits; add a splash of broth or water when reheating. Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat until bubbling, or in the microwave in 1-minute intervals, stirring between each.

Frequently Asked Questions

Can I make mulligatawny soup without coconut milk? Yes, substitute with heavy cream, plain yogurt (stir in at the end to avoid curdling), or simply omit it for a thinner broth. The soup will be less creamy but still flavorful.

Is mulligatawny soup gluten-free? Most versions are naturally gluten-free if you use gluten-free curry powder and broth. Check labels on curry powder, as some brands may contain wheat flour. Skip the rice if you prefer, or use certified gluten-free rice.

What is the best curry powder to use? A mild Madras curry powder is a classic choice. Avoid blends with added salt, so you can control seasoning. If you want a more authentic flavor, use a South Indian sambar powder.

Can I use pre-cooked chicken? Yes, add shredded rotisserie chicken after blending the soup and simmer just until heated through, about 5 minutes.

Why is my soup bitter? Bitterness usually comes from burnt spices. Cook the curry powder only briefly (1 minute) over medium heat, and stir constantly. Also, check that your curry powder is fresh.

Can I make this in a slow cooker? Yes, sauté the vegetables and spices first, then transfer everything except coconut milk and rice to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, then shred chicken, blend, and finish as directed.

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

Spotted an error? Tell us and we will correct it (corrections policy).