Rich, aromatic, and deeply comforting, Mulligatawny Soup is a beautifully spiced blend of Anglo-Indian flavors—brought to life in Chef John’s creamy, curry-infused version. Packed with tender chicken, hearty vegetables, and fragrant basmati rice, this soul-warming soup delivers the perfect balance of texture and taste. With its velvety consistency and bold, warming spices, Mulligatawny Soup is the ideal choice for chilly nights or anytime you’re in the mood for something cozy, nourishing, and a little bit exotic.

Origin Chef John’s Mulligatawny Soup

Mulligatawny comes from the Tamil words milagu (pepper) and tannir (water), originally a peppery broth served in South India. British colonists adapted it into a rich soup, often thickened with rice or lentils and flavored with curry powder and cream — a fusion of East and West.

What I Love About This Recipe

Chef John’s version balances the richness of apples and coconut milk with savory chicken and spices. It’s deeply comforting, lightly sweet, and wonderfully aromatic — and it freezes well, too!

Also Read : Ham and Egg Noodles (Schinkennudeln)

Chef John’s Mulligatawny Soup

Recipe by RecipesVillaCourse: Appetizer, Soup, Main CourseCuisine: Anglo-IndianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Mulligatawny Soup is a rich, comforting soup with origins in South Indian cuisine and British colonial adaptations. Its name comes from the Tamil words milagu (pepper) and tanni (water), but today’s versions are hearty and flavorful—typically made with a base of spiced lentils or rice, vegetables, chicken or lamb, and infused with curry powder, garlic, and ginger. Creamy coconut milk or cream is often added for depth, making it a warming fusion dish perfect for chilly days.

Ingredients

• 2 tbsp butter

• 1 small onion, diced

• 2 ribs celery, sliced

• 1 large carrot, peeled and diced

• 2 cloves garlic, minced

• 1 apple, peeled and diced (Granny Smith preferred)

• 1 tbsp all-purpose flour

• 1½ tbsp curry powder

• 1 pinch cayenne pepper (optional)

• 4 cups chicken broth

• ½ cup uncooked white rice

• 1½ cups cooked chicken, shredded or diced

• 1 cup coconut milk or heavy cream

• Salt and pepper, to taste

• Fresh cilantro or parsley, for garnish

Directions

• In a large soup pot, melt butter over medium heat.
• Add onion, celery, carrot, and a pinch of salt. Sauté for 5–7 minutes until soft.
• Stir in garlic and apple, and cook for 2 more minutes.
• Sprinkle in flour, curry powder, and cayenne. Stir well and cook 1–2 minutes to form a paste.
• Slowly whisk in chicken broth. Bring to a simmer, scraping up any browned bits from the pot.
• Add rice and simmer gently for 20–25 minutes, stirring occasionally, until rice is tender.
• Add cooked chicken and coconut milk (or cream). Stir and simmer another 5–10 minutes.
• Season with salt and pepper to taste.
• Ladle into bowls and garnish with fresh herbs.

Notes

• For vegetarian version, use vegetable broth and skip the chicken.
• The apple gives a subtle sweetness — don’t skip it!
• Leftovers thicken overnight; just thin with a splash of broth or water.