Mulligatawny is a richly spiced, hearty soup that originated in South India during the British colonial era, blending Indian flavors with British soup-making traditions. The name comes from the Tamil words milagu (pepper) and tannir (water), reflecting its peppery, broth-based roots. This version uses chicken, apples, and rice for a satisfying meal-in-a-bowl, with a creamy finish that balances the curry spices.
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 tart apple (such as Granny Smith), peeled, cored, and diced
- 2 cloves garlic, minced
- 1 tablespoon (8 g) fresh ginger, grated
- 2 tablespoons (14 g) curry powder
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) ground turmeric
- ¼ teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 6 cups (1.4 L) chicken broth
- 1 pound (450 g) boneless, skinless chicken breasts or thighs
- ½ cup (95 g) uncooked long-grain white rice
- 1 cup (240 ml) canned coconut milk (or heavy cream)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, 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, cumin, turmeric, and cayenne (if using). Stir and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the chicken breasts (whole) and the rice. Reduce heat to low, cover, and simmer for 20 minutes.
- Remove the chicken to a cutting board. Use two forks to shred it into bite-sized pieces.
- Return the shredded chicken to the pot. Stir in the coconut milk and simmer uncovered for another 10–15 minutes, until the rice is tender and the soup has thickened slightly.
- Season with salt and pepper to taste. If you prefer a smoother texture, you can puree a portion of the soup with an immersion blender before adding the chicken back (see Tips).
- Ladle into bowls and garnish with fresh cilantro.
Tips
- Substitute chicken: Use leftover rotisserie chicken or turkey. Add it in step 5 and simmer just until heated through.
- Make it vegetarian: Swap chicken broth for vegetable broth and omit the chicken. Add a can of chickpeas or lentils for protein.
- Thicken or thin: For a thicker soup, mash some of the cooked rice against the side of the pot. For a thinner soup, add extra broth or water.
- Don’t overcook the rice: Simmer gently after adding the rice; boiling hard can make it mushy.
Serving Suggestions
Serve hot with a side of warm naan, flatbread, or crusty bread for dipping. A spoonful of plain yogurt or a squeeze of lemon juice adds brightness. For a heartier meal, pair with a simple green salad.
Variations
- Classic British style: Add 1–2 tablespoons of cooked lentils and a splash of lemon juice at the end.
- Spicier version: Increase cayenne or add a finely chopped green chili with the garlic.
- Seafood twist: Replace chicken with shrimp or flaked white fish; add in the last 5 minutes of cooking until just cooked through.
- Add vegetables: Stir in peas, green beans, or spinach during the last 5 minutes.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken as the rice absorbs liquid; add a splash of broth or water when reheating. Reheat on the stovetop over medium heat or in the microwave until steaming hot (165°F / 74°C). Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make mulligatawny soup without coconut milk?
Yes, substitute an equal amount of heavy cream, half-and-half, or plain yogurt (stir in yogurt at the end off the heat to prevent curdling). The flavor will be less rich but still delicious.
What is the best curry powder to use?
Use a good-quality mild or medium curry powder. If you prefer a more authentic South Indian flavor, you can combine ground coriander, cumin, turmeric, and black pepper instead.
Can I use brown rice instead of white?
Yes, but brown rice takes longer to cook (about 40–45 minutes). Add it in step 3 and simmer until tender, then proceed with the recipe.
Why is my soup too thin?
If the soup is too thin after cooking, mash some of the rice against the pot, or simmer uncovered for an extra 10 minutes to reduce. You can also stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Is mulligatawny soup gluten-free?
As written, yes—check that your curry powder and broth are gluten-free. If using store-bought broth, verify the label.
Can I make it in a slow cooker?
Yes. Sauté the vegetables and spices first, then transfer everything except the coconut milk to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken, stir in coconut milk, and heat through.
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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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