If you’ve ever craved a soup that combines comfort, curiosity, and a symphony of flavors all in one bowl, this Mulligatawny Soup Recipe is about to win your heart. Inspired by the beloved British-Indian classic, it’s delightfully creamy, delicately spiced, and brimming with veggies, tender chicken, warming curry, and a subtle apple sweetness. Whether you’re looking to impress at your next dinner or simply want to cozy up with a new favorite, this vibrant curry soup is a must-make!
Ingredients You’ll Need
All the essentials you need for Mulligatawny Soup Recipe are likely in your pantry or fridge right now, and each plays its part in building depth, aroma, and a touch of elegance. Nothing fancy: just the right, flavorful team.
- Butter or Olive Oil: The luscious base to sauté veggies and unlock all those rich, fragrant flavors.
- Onion (chopped): Lends a savory, sweet foundation to the soup—don’t skip it for real depth.
- Carrots (peeled and diced): Offer subtle sweetness and a pop of vibrant color.
- Celery (diced): Adds gentle crunch and balances the soup’s overall flavor.
- Garlic (minced): Infuses every spoonful with aromatic warmth and a gentle bite.
- Curry Powder: The star spice blend, bringing an unmistakable golden hue and soothing warmth.
- Ground Cumin: For a toasty earthiness that quietly elevates every other flavor.
- Ground Cinnamon: Just a whisper, but it adds an intriguing sweet-spicy undertone.
- Apple (peeled and diced): Surprise ingredient—the reason this soup has its iconic touch of brightness and a hint of tart, sweet delight.
- Basmati or Long Grain Rice (uncooked): Cuts through the richness and gives the soup its signature texture.
- Red Lentils (optional): If you want extra creaminess and heartiness, toss them in!
- Chicken or Vegetable Broth: This forms the sumptuous soup base; choose the one that fits your mood or diet.
- Cooked Chicken (shredded or diced): Adds satisfying protein and substance—works great with leftovers.
- Coconut Milk or Heavy Cream: For a luscious finish and classic creamy texture.
- Salt and Black Pepper: Essential for seasoning and bringing all flavors into perfect harmony.
- Fresh Cilantro and Lemon Wedges (optional): A final flourish for brightness and color at serving time.
How to Make Mulligatawny Soup Recipe
Step 1: Build Your Flavorful Base
Melt the butter or heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, and sauté for about 5 to 6 minutes until they’re just tender and releasing their lovely aroma. This patient start is what brings so much savoriness to your Mulligatawny Soup Recipe.
Step 2: Infuse with Spice and Garlic
Next, add the minced garlic, curry powder, cumin, and cinnamon to the pot. Stir for just a minute—truly all it needs! The garlic and spices should smell toasty and fragrant, but you don’t want them to burn. This step unlocks all the soul-warming aromatics that define Mulligatawny Soup Recipe.
Step 3: Add Rice, Lentils, Apple, and Broth
Now comes the moment of transformation: stir in your diced apple, uncooked rice, and lentils (if you’re going for extra creaminess). Pour in the chicken or vegetable broth, crank up the heat and bring it all to a gentle boil. Once it’s bubbling, lower the heat, cover, and let simmer for 20 to 25 minutes. Your kitchen will start to smell heavenly as the rice and lentils turn irresistibly tender.
Step 4: Stir in Chicken and Finish with Cream
Uncover the pot and add the shredded or diced chicken along with that creamy coconut milk or heavy cream. Simmer easily for another 5 to 10 minutes. By now, the Mulligatawny Soup Recipe will have thickened and look absolutely irresistible. Taste and season with salt and black pepper until every spoonful sings.
Step 5: Garnish and Serve
Ladle piping-hot soup into bowls and top with a handful of fresh cilantro and a bright squeeze of lemon, if you like. Whether you’re serving this for a family dinner or a casual lunch, the finishing touches make it extra special.
How to Serve Mulligatawny Soup Recipe
Garnishes
The right garnishes are like the final brushstroke on a masterpiece. For Mulligatawny Soup Recipe, a flurry of bright cilantro leaves, a squeeze of lemon, and even a pinch more black pepper do wonders for both flavor and presentation. Don’t be shy—let each bowl get its moment to shine.
Side Dishes
Pair this hearty soup with warm naan, crusty bread, or even a simple cucumber salad. These sides are perfect for scooping up every last drop and offering a crisp, cooling contrast to the rich, spiced broth.
Creative Ways to Present
Get playful and serve Mulligatawny Soup Recipe in small mugs for an appetizer, or create a build-your-own garnish platter so guests can personalize their bowls. For something extra homey, serve it alongside a small plate of sliced apples and extra lemon wedges. You can even serve it over a scoop of fragrant rice for a more substantial meal.
Make Ahead and Storage
Storing Leftovers
Cool leftovers completely before transferring to airtight containers. Mulligatawny Soup Recipe lasts beautifully in the fridge for up to 4 days—its flavors only get more complex and irresistible after a little rest.
Freezing
Yes, this soup freezes like a dream! Portion into freezer-safe containers (leave a little room for expansion), and freeze for up to 3 months. For best results, wait to add any garnishes like fresh herbs until after reheating.
Reheating
To reheat, simply warm the soup gently in a saucepan over medium heat, stirring often. If it has thickened, just add a splash of broth or water to loosen it to your liking. You can also reheat individual portions in the microwave, stirring halfway through.
FAQs
Can I make Mulligatawny Soup Recipe vegetarian?
Absolutely! Just skip the chicken and opt for vegetable broth. The optional red lentils add extra protein and creaminess, making it just as deliciously satisfying.
What’s the best way to cook the chicken for this recipe?
Use any cooked chicken you have on hand—rotisserie, poached, or baked. Even leftover grilled chicken works. Shred or dice it small so it melts right into the soup.
Can I substitute coconut milk with something else?
If coconut milk isn’t your thing, heavy cream or even half-and-half will bring that creamy finish, though coconut milk gives a wonderful subtle sweetness and aroma that beautifully complements the spices.
How spicy is this Mulligatawny Soup Recipe?
The soup is warming but not overwhelmingly spicy, thanks to curry powder and a hint of cinnamon. If you love more heat, feel free to add a pinch of red pepper flakes when you sauté the spices.
Can I add other vegetables?
Definitely—Mulligatawny Soup Recipe has plenty of room for creativity. Diced bell peppers, peas, or even a handful of spinach folded in at the last minute all work wonderfully.
Final Thoughts
Now that you know how simple and satisfying it is to make Mulligatawny Soup Recipe at home, I hope you give it a try soon. From the cozy aroma to that first, flavorful bite, there’s just nothing quite as comforting as this vibrant, creamy soup. Happy cooking and happy sipping!
Print
Mulligatawny Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting British-Indian classic, Mulligatawny Soup is a flavorful blend of curry spices, chicken, vegetables, and creamy coconut milk. This aromatic soup is perfect for chilly days and is wonderfully satisfying.
Ingredients
For the Soup:
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 apple, peeled and diced
- 1/2 cup uncooked basmati or long grain rice
- 1/2 cup red lentils (optional)
- 5 cups chicken or vegetable broth
- 2 cups cooked chicken, shredded or diced
- 1/2 cup coconut milk or heavy cream
- Salt and black pepper to taste
For Serving:
- Fresh cilantro and lemon wedges (optional)
Instructions
- Sauté Vegetables: In a large pot, heat butter or oil over medium heat. Sauté onion, carrots, and celery until softened.
- Add Spices: Stir in garlic, curry powder, cumin, and cinnamon. Cook until fragrant.
- Cook Soup: Add apple, rice, lentils, and broth. Simmer until rice and lentils are tender.
- Finish Soup: Stir in chicken and coconut milk or cream. Simmer until heated through. Season with salt and pepper.
- Serve: Garnish with cilantro and lemon wedges, if desired.
Notes
- This soup is a British-Indian classic with comforting curry flavors.
- To make it vegetarian, omit the chicken and use vegetable broth.
- Adjust creaminess by using more or less coconut milk or cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British-Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg
