Looking for a Cozy Dinner? This Mulligatawny Soup Delivers Every Time

Name: Mulligatawny Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil (or avocado oil); 1 medium onion (diced); 2 medium carrots (diced); 3 sticks celery (diced); 2 medium potatoes (peeled and diced); 2-3 garlic cloves (minced); Kosher salt and pepper (to taste); 2 cups cooked chicken (chopped or shredded (leftover or rotisserie)); 1 teaspoon dried thyme; 1 teaspoon turmeric powder; 1 tablespoon curry powder; 1 tablespoon gluten-free flour; 1/2 cup Jasmine rice; 5 cups low-sodium chicken broth; 14.5 ounces unsweetened coconut milk (one can); 2 large sour apples (peeled, cored and chopped); freshly chopped parsley (optional)

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This Mulligatawny Soup is a creamy curried bowl packed with veggies, chicken, and rice. Simmered with chunks of apple for a sweet-tart pop of flavor in each bite, this Indian-English dish is flavorful and easy.

A white bowl of mulligatawny soup with a spoon

Creamy coconut milk and veggies form the base of this soup, with curry powder, thyme, and turmeric bringing a hearty flavor. The addition of Jasmine rice thickens the soup and makes it even more satisfying. It may seem unusual to add apples to a savory soup like this, but their tart flavor helps cut through the richness and spices, rounding out the dish.

Why not make some Garlic Naan or Crispy Sweet Potato Fries to serve alongside this soup?

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

30 mins

Ingredients Needed

Below are the ingredients you’ll need to make Mulligatawny Soup. The full quantities are listed on the recipe card further down the post.

Olive oil: The light flavor of olive oil is nice here, but you can use coconut oil or avocado oil, if preferred.
Onion: I use a yellow onion here for its mild flavor and slight sweetness. You can use a sweet onion or a couple of shallots instead.
Veggies: Carrots, Celery, and Potatoes
Garlic: I use fresh garlic for the best flavor. You can swap it out for one teaspoon of garlic powder if you wish, just add it along with the broth and coconut milk instead.
Kosher salt and pepper
Cooked chicken: This soup is perfect for using up leftover cooked chicken. Alternatively, a rotisserie chicken works great! Just shred up the meat with a couple of forks before adding it to the soup.
Seasonings: Dried thyme, turmeric powder, and Curry powder
Gluten-free flour: Pre-blended gluten-free flour mixes are easy to find in the grocery store. If gluten isn’t an issue, feel free to use all-purpose flour instead.
Jasmine rice: This aromatic, short-grain rice is delicious here as it makes the soup nice and creamy. You can also use white or brown Basmati rice if you like.
Chicken broth: Opt for a low-sodium chicken broth, as this will allow you to control the salt level of the soup.
Coconut milk: Use full-fat, unsweetened coconut milk for the most decadent flavor. You can use reduced-fat to make the soup lighter.
Apples: Choose a tart/sour apple variety like Granny Smith (or Bramley, if you can get them) for a nice contrast to the creamy soup. For a sweeter finish, try Gala or McIntosh.
Parsley: For a fresh touch, a sprinkle of chopped parsley is a tasty optional garnish here.

How to Make Mulligatawny Soup

Step 1: Heat the oil in a dutch oven or a soup pot. Sautee the onion, carrot, celery, potatoes and garlic for 5 minutes.

Step 2: Season with salt and pepper and add in the cooked chicken, thyme, turmeric, curry powder and flour. Cook for 2-3 minutes, stirring often.

process shot of adding the veggies to the pot and all the seasoning in the pot.

Step 3: Add in the rice, broth and coconut milk. Bring to a boil and reduce to a simmer. Simmer for 18-20 minutes to allow the flavors to meld and the rice and potatoes to get tender.

Step 4: Chop the apples and add them to the soup. Continue to simmer for 2-3 more minutes. I like to not over cook it at this point, so the apples still have a slight crunch to the bite.

process shot of adding the broth in the pot along with the shredded chicken.

Step 5: Garnish with fresh parsley, if desired and serve warm.

Variations & Tips

Make it vegan: Replace the shredded chicken with 1 cup of dry, split red lentils and use vegetable broth.
Serve with some wedges of lime for squeezing over to add a nice bite of acidity.
Don’t have any pre-cooked chicken? Simmer two chicken breasts in the soup until cooked through (20-30 minutes), then remove, shred, and return them to the pot.
This soup is even better the next day, as the flavors have time to mingle.
Stir a couple of handfuls of baby spinach into the finished soup until wilted for a nice bit of green veg.
Dollop on some yogurt for a refreshing, tangy topping.

Two white bowls of Mulligatawny soup with a striped cloth.

Common Questions

How do I store it?

Allow the soup to cool, then transfer it to an airtight container as soon as possible. It’s important not to let the soup sit at room temperature for too long because it contains cooked rice. Store in the fridge for up to 3 days or in the freezer for 3 months. If frozen, defrost overnight in the refrigerator before reheating.

How do I reheat it?

Warm the soup in a pot over a medium-low heat until it comes to a simmer and is piping hot throughout. You may need to add a splash of water to reach the right consistency. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.

Where does Mulligatawny Soup Come From?

This dish originates from a spiced South Indian broth called rasam, which British colonists adapted over the years into Mulligatawny. It has both Indian and English flavors that meld into this flavorful soup.

Does it contain Meat?

Usually, yes, it tends to contain meat either as mutton or chicken. However, you can easily leave out the meat or replace it with red lentils to make the recipe vegetarian or vegan.