Mulligatawny Soup
A fragrant and hearty Anglo-Indian soup, Mulligatawny means 'pepper water' in Tamil. This comforting version features tender chicken, crisp apple, and aromatic curry spices simmered in a creamy coconut and chicken broth. A perfectly balanced one-pot meal.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Sauté Vegetables and Apple
- b.Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- c.Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften.
- d.Add the chopped apple and continue to cook for another 3-4 minutes until it softens slightly.
- 2
Step 2
- a.Bloom Aromatics and Spices
- b.Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- c.Sprinkle the all-purpose flour, curry powder, turmeric, and cumin over the vegetables. Stir constantly for 1 minute to toast the spices and cook out the raw flour taste. This forms a flavor base or 'roux'.
- 3
Step 3
- a.Simmer the Soup
- b.Add the chicken pieces to the pot and stir to coat them with the spice mixture.
- c.Gradually pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot.
- d.Stir in the rinsed basmati rice, salt, and pepper. Increase the heat and bring the soup to a boil.
- e.Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. Stir occasionally to prevent the rice from sticking.
- f.Ensure the rice is tender and the chicken is cooked through (reaches an internal temperature of 165°F or 74°C).
- 4
Step 4
- a.Finish and Serve
- b.Turn off the heat. Stir in the full-fat coconut milk and fresh lemon juice.
- c.Gently warm the soup over low heat for 2-3 minutes if needed, but do not allow it to boil, as this can cause the coconut milk to separate.
- d.Taste and adjust the seasoning with more salt, pepper, or lemon juice as desired.
- e.Ladle the hot soup into bowls and garnish generously with fresh chopped cilantro before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use boneless, skinless chicken thighs instead of breasts.
- 2To control the thickness, you can partially blend the soup with an immersion blender before adding the coconut milk.
- 3Avoid boiling the soup after adding coconut milk to prevent it from curdling. Gentle heat is key.
- 4The soup's flavors meld and deepen overnight, making it an excellent make-ahead meal. Reheat gently on the stovetop.
- 5If the soup becomes too thick upon standing, thin it with a splash of chicken broth or water when reheating.
Adapt it for your goals.
Vegetarian/Vegan
Omit the chicken and use 1 can (15 oz) of chickpeas (rinsed and drained) or 1 cup of red lentils. Replace chicken broth with vegetable broth and use coconut oil instead of butter.
Spicier VersionSpicier Version
Add 1-2 finely chopped green chilies or 1/4 teaspoon of cayenne pepper along with the other spices for an extra kick of heat.
Grain FreeGrain-Free
Omit the basmati rice entirely. For a similar texture, add 1 cup of cauliflower rice during the last 5 minutes of simmering.
Creamier TextureCreamier Texture
For a smoother, more puréed style of Mulligatawny, use an immersion blender to blend the soup to your desired consistency before stirring in the coconut milk and lemon juice.
Why this is on our healthy list.
Rich in Lean Protein
The chicken breast provides a high-quality source of lean protein, which is essential for muscle repair, growth, and overall body function.
Immunity-Boosting Spices
This soup is loaded with spices like turmeric (containing curcumin), ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that can help support a healthy immune system.
Good Source of Fiber
With ingredients like carrots, celery, onion, and apple, this soup provides dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Frequently asked questions
One serving of this Mulligatawny Soup (approximately 1.5 cups) contains around 510-540 calories, making it a substantial and satisfying meal.