Mulligatawny Soup

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I first fell in love with Mulligatawny Soup during a rainy afternoon when all I craved was warmth, spice, and something deeply satisfying. One spoonful, and I was hooked. This golden-hued soup is rich with tender chicken, soft vegetables, a touch of curry, and that creamy texture that makes it so comforting. It’s one of those recipes that feels both exotic and familiar — a blend of Indian-inspired flavors with a cozy, Western-style soup format.

The beauty of this soup is how it hits every note: savory, spicy, creamy, and hearty. Whether I’m making it for a weeknight dinner or serving it to friends on a chilly evening, it never fails to impress. It’s a little bit of history in a bowl — originally adapted during the British colonial period in India — and I love how it brings together flavors from different culinary traditions in such a harmonious way.

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Why You’ll Love This Mulligatawny Soup

Mulligatawny Soup is truly a one-pot wonder. It’s hearty enough to serve as a full meal, thanks to the chicken, rice, and vegetables, yet light enough that you don’t feel overstuffed. The curry-spiced broth is warming and aromatic, making it perfect for cooler months or whenever you want something nourishing. Plus, it’s highly customizable — whether you prefer it more creamy, vegan, or loaded with extra spice, this soup can handle it.

What Kind of Curry Powder Should I Use?

The heart of Mulligatawny Soup lies in its warm, spiced flavor — and that starts with the curry powder. I like to use a mild yellow curry powder for that balanced flavor and deep golden color. It has the perfect mix of turmeric, coriander, cumin, and fenugreek that gives this soup its signature taste without being overwhelming. If you’re into bold, spicy food, feel free to go for a hot curry powder or even add a little garam masala at the end for an extra punch of flavor.

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Options for Substitutions

Mulligatawny Soup is flexible, which makes it easy to adapt to different dietary needs or what you already have in your kitchen.

• Chicken → Swap with lentils, chickpeas, or tofu for a vegetarian or vegan version.
• Cream or coconut milk → Either works. I usually go with coconut milk for a dairy-free option and slightly sweeter undertone.
• Rice → Replace with cauliflower rice for a low-carb twist or even quinoa if you’re looking to boost protein.
• Butter or oil → Use ghee for a richer flavor or olive oil to keep it lighter.
• Vegetables → Don’t have carrots or celery? Use sweet potatoes, bell peppers, or even zucchini. This soup is forgiving.

Feel free to mix and match — it’s one of the reasons I keep coming back to this recipe again and again.

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Ingredients for This Mulligatawny Soup

Each ingredient in Mulligatawny Soup plays a key role in building its rich, layered flavor. Here’s what goes in and why it matters:

• Chicken Breast or Thighs – Adds protein and makes the soup hearty; thighs offer more flavor, while breast meat is leaner.
• Onion – Provides the base flavor with sweetness and depth once sautéed.
• Carrots – Bring natural sweetness and color; they also hold up well during cooking.
• Celery – Offers an aromatic, slightly bitter note that balances the sweetness of the carrots.
• Garlic – Essential for fragrance and punch; it deepens the savory flavor.
• Ginger – Adds warmth and a touch of zing that brightens the soup.
• Apple – A surprising but traditional touch; adds sweetness and a mild tartness.
• Curry Powder – The star spice blend that gives Mulligatawny its distinctive golden hue and warmth.
• Chicken Broth – Forms the base of the soup, helping all the flavors come together.
• Coconut Milk or Heavy Cream – For richness and a smooth, velvety finish.
• Cooked Rice – Adds texture and makes the soup filling.
• Salt and Pepper – Essential seasonings that fine-tune all the other flavors.
• Lemon Juice (optional) – Brightens everything up at the end with a pop of acidity.
• Fresh Parsley or Cilantro (for garnish) – A fresh finishing touch that enhances both flavor and appearance.

Each spoonful is a perfect balance of savory, sweet, and creamy — and these ingredients are the reason why.

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Step 1: Sauté the Aromatics

Start by heating a tablespoon of oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5–7 minutes until they begin to soften. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.

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Step 2: Add the Curry and Apple

Sprinkle in the curry powder and stir to coat the vegetables evenly. This helps release the spices’ aromas. Add the diced apple and mix well — it’ll begin to soften and infuse the dish with gentle sweetness.

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Step 3: Add the Chicken and Broth

Add the chicken pieces to the pot and pour in the chicken broth. Bring everything to a boil, then reduce the heat and let it simmer gently for 20–25 minutes, or until the chicken is cooked through and tender.

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Step 4: Stir in Coconut Milk and Rice

Reduce the heat to low. Add the cooked rice and pour in the coconut milk (or cream). Stir until everything is well combined and heated through. Let the soup simmer for 5 more minutes, but do not boil — especially if using cream.

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Step 5: Season and Garnish

Taste the soup and season with salt, pepper, and a splash of lemon juice if desired. Serve hot with a sprinkle of chopped fresh parsley or cilantro on top.

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How Long to Cook the Mulligatawny Soup

From start to finish, Mulligatawny Soup takes about 40 to 45 minutes to make. Here’s the time breakdown:

• Prep time: 10–15 minutes (for chopping vegetables, chicken, and apple)
• Sautéing and simmering: 25–30 minutes
• Final touches and heating through: 5 minutes

It’s a great option for weeknight dinners or even weekend meal prep since it stores and reheats beautifully.

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Tips for Perfect Mulligatawny Soup

• Bloom the spices: Make sure to sauté the curry powder with the vegetables for at least 30 seconds to bring out its full flavor.
• Use cooked rice: Adding pre-cooked rice prevents it from getting mushy or soaking up too much liquid.
• Dice the apple small: This lets it melt into the soup and subtly sweeten the broth without overwhelming it.
• Don’t overcook the chicken: Simmer just until tender, especially if using breast meat, to keep it juicy.
• Adjust the creaminess: Coconut milk gives it a rich, slightly sweet flavor, while cream is more neutral. Use what suits your taste or dietary preference.
• Taste before serving: A splash of lemon juice or a pinch more salt can really bring everything into balance at the end.

These tips ensure a rich, balanced, and deeply flavorful soup every time.

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Watch Out for These Mistakes While Cooking

Even though Mulligatawny Soup is a pretty forgiving dish, a few missteps can take it off track. Here’s what to avoid:

• Using raw rice in the soup – It soaks up too much broth and can throw off the consistency.
• Skipping the apple – It might sound unusual, but that subtle sweetness is part of what makes this soup sing.
• Not blooming the curry powder – If you just dump it in with the broth, the flavor won’t develop fully.
• Boiling the soup after adding cream or coconut milk – This can cause curdling or separate the fat, especially with cream.
• Overcooking the chicken – Dry, stringy chicken has no place in this creamy, comforting bowl.
• Under-seasoning – With a spice-forward soup like this, a little salt or acidity at the end goes a long way to balance the flavors.

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What to Serve With Mulligatawny Soup?

Mulligatawny is hearty enough to stand alone, but the right pairing can turn it into a full, well-rounded meal. Here are some favorites:

Naan or Garlic Flatbread

Perfect for dipping into that creamy, spiced broth. Warm it up and brush with butter for the full experience.

Cucumber Raita

The coolness of raita balances the warm spices of the soup — a great palate refresher.

Simple Green Salad

A crisp, lemony salad adds a refreshing contrast to the richness of the soup.

Basmati Rice

If you didn’t add much rice to the soup, serving a scoop on the side is a classic and satisfying touch.

Roasted Cauliflower

Lightly seasoned and roasted, it mirrors the soup’s spices without competing with it.

Mango Chutney

Sweet, tangy, and a little spicy — just a spoonful on the side can enhance every bite.

Spiced Chickpeas

Crispy roasted chickpeas with a little cumin or paprika make a great crunchy topping or side.

Pickled Red Onions

For a tangy, bright punch that cuts through the creaminess beautifully.

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Storage Instructions

Mulligatawny Soup stores like a dream, making it perfect for leftovers or meal prep.

• In the fridge: Let the soup cool completely, then store it in an airtight container for up to 4 days. The flavors deepen over time, making day-two soup even better.
• In the freezer: Freeze without the rice (to avoid mushiness) in portioned containers for up to 3 months. Add fresh-cooked rice when reheating.
• Reheating: Warm gently on the stove over low heat or in the microwave in 1-minute intervals, stirring in between. Add a splash of broth or water if it has thickened too much.

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Estimated Nutrition (Per Serving)

Please note these values are approximate and can vary based on exact ingredients used:

• Calories: 370
• Protein: 23g
• Carbohydrates: 28g
• Fat: 20g
• Saturated Fat: 9g
• Fiber: 3g
• Sugar: 6g
• Sodium: 690mg
• Cholesterol: 60mg

This makes it a well-balanced, filling meal — protein-rich, moderately low in carbs, and full of flavor.

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Frequently Asked Questions

What does “Mulligatawny” mean?

The word “Mulligatawny” comes from the Tamil words milagu (pepper) and tanni (water), originally referring to a peppery broth served in South India.

Can I make Mulligatawny Soup vegetarian or vegan?

Yes! Just skip the chicken and use lentils, chickpeas, or tofu instead. Replace chicken broth with vegetable broth, and use coconut milk instead of cream.

What type of apple should I use?

Go for sweet apples like Fuji, Gala, or Honeycrisp. They soften nicely and add a subtle sweetness that complements the spices.

Can I use leftover cooked chicken?

Absolutely. Add it during the last few minutes of cooking to warm through without drying it out.

Is this soup spicy?

Not necessarily. It depends on your curry powder. Use a mild version for gentle warmth, or a hot curry powder for more heat. You can also add cayenne if you like it spicy.

Can I make it ahead of time?

Yes, it actually tastes better the next day. Just reheat gently and add a splash of broth if it thickens too much.

What if my soup is too thick?

No problem — simply add more broth, water, or coconut milk to loosen it to your desired consistency.

Do I need to blend this soup?

Not at all. Some recipes call for partial blending, but I prefer to leave it chunky so each ingredient stands out.

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Conclusion

Mulligatawny Soup is a cozy, flavorful classic that brings warmth, comfort, and a touch of spice to the table. With its roots in Indian and British culinary traditions, it’s a dish that feels both timeless and adaptable. Whether you keep it traditional or make it your own with a few swaps, one thing’s for sure — this is the kind of soup that you’ll crave again and again. Make a batch, savor the aroma, and enjoy every golden spoonful.

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