Mulligatawny is a warmly spiced Anglo-Indian soup traditionally made with chicken or lamb, but leftover turkey makes it just as delicious. This version combines tender turkey, rice, apple, and vegetables in a rich, lightly curried broth. It’s a comforting, one-pot meal that turns holiday leftovers into something you’ll crave all winter long.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, diced (about 1 ½ cups / 190 g)
- 2 medium 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 / 190 g)
- 3 cloves garlic, minced
- 1 tablespoon (6 g) curry powder
- 1 teaspoon (2 g) ground turmeric
- ½ teaspoon (1 g) ground cumin
- ¼ teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 6 cups (1.4 L) low-sodium chicken or turkey broth
- ½ cup (100 g) uncooked long-grain white rice
- 3 cups (420 g) cooked turkey, shredded or diced
- 1 cup (240 ml) canned coconut milk (full-fat or light)
- 2 tablespoons (30 ml) fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat the vegetable oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, and apple. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.
- Add the garlic, curry powder, turmeric, cumin, and cayenne if using. Stir constantly for 1 minute until fragrant.
- Pour in the broth and scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
- Stir in the rice. Continue to simmer, partially covered, for 15–20 minutes, until the rice is tender.
- Add the cooked turkey and coconut milk. Stir well and simmer for another 5 minutes, until the turkey is heated through.
- Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro or parsley. Serve hot.
Tips
- Use leftover turkey: This is a perfect way to use up roast turkey. If you don’t have leftovers, you can use a rotisserie chicken or poach a turkey breast and shred it.
- Adjust the heat: Curry powders vary in spiciness. Start with 1 tablespoon and add more at the end if you want more kick. You can also serve with hot sauce on the side.
- Don’t skip the lemon: The lemon juice brightens all the flavors and balances the richness of the coconut milk. Add it just before serving for the freshest taste.
- Make it gluten-free: This soup is naturally gluten-free. Just ensure your curry powder and broth are certified gluten-free if needed.
Serving Suggestions
Serve this mulligatawny soup with warm naan bread, a side of basmati rice (if you want extra carbs), or a simple green salad. It’s also lovely with a dollop of plain yogurt on top and a squeeze of extra lemon.
Variations
- Vegetarian: Replace the turkey with chickpeas or extra firm tofu and use vegetable broth. Add the chickpeas with the broth so they warm through.
- Spicier: Add a diced serrano or jalapeño pepper with the onion, or stir in 1–2 teaspoons of sambal oelek or chili garlic sauce at the end.
- Creamier: Use full-fat coconut milk and add a tablespoon of almond butter or peanut butter with the coconut milk for extra richness.
- More traditional: Some versions include a handful of raisins or a spoonful of mango chutney stirred in just before serving. Add them to taste.
Storage and Reheating
Refrigerate leftover soup in an airtight container for up to 4 days. The rice will absorb liquid as it sits, so you may need to add a splash of broth or water when reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming hot (165°F / 74°C for leftovers). You can also microwave individual portions in 1-minute intervals, stirring in between. Freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use brown rice instead of white? Yes, but brown rice takes longer to cook (about 40–45 minutes). Add it with the broth and simmer for 20 minutes before adding the turkey and coconut milk.
Can I make this soup in a slow cooker? Absolutely. Sauté the vegetables and spices first, then transfer everything except the turkey, coconut milk, and lemon juice to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, until the rice is tender. Stir in the turkey, coconut milk, and lemon juice in the last 30 minutes.
Is mulligatawny soup spicy? It’s mildly spiced, not fiery. The curry powder adds warmth and depth, while the cayenne is optional. If you’re sensitive to heat, omit the cayenne and use a mild curry powder.
Can I use chicken instead of turkey? Yes, this works beautifully with cooked chicken. Use the same amount.
What if I don’t have coconut milk? You can substitute heavy cream or half-and-half, or simply omit it for a lighter broth. The soup will be less creamy but still delicious.
Why is my soup too thick? The rice absorbs a lot of liquid. If the soup becomes too thick for your liking, add more broth or water when reheating. Conversely, if it’s too thin, simmer it longer to reduce.
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