I Remember the first time I had a Mulligatawny Soup Recipe. My mind and more importantly my taste buds were absolutely blown away. I was playing sous chef at a really nice restaurant in St. Louis, Missouri called Cardwells. Our chef loved to make soup and dang was he good at it. After about 2 months of working there he made Mulligatawny and I lost it… I would try a small cup of his soup everyday and everything was always delicious, but when this came along I didn’t know what to do with myself.
These were flavors I had never tasted before. The strong curry, the sweetness from the apples, and the tropical creamy finish from the coconut milk, man was I in heaven. The crazy thing was I was visiting a friends house a few days later and one of the people over there asked if I ever made this apple chicken curry soup. I was like oh my gosh I just had this for the first time, it’s called Mulligatawny. Crazy thing is as much as I love it, I’ve only maybe made it 3 times since I worked at that restaurant, and that was 15 years ago. I’m getting old…
When making this Mulligatawny Soup Recipe you can either cook and cut up the chicken breasts yourself or you can use rotisserie chicken. There is a lot going on in this soup and I want it to be as easy as possible for you so you can focus more on getting this in your belly and less on slaving in the kitchen. it’s important to roast all of the vegetables so they can help bring out as much flavor as possible before adding in the curry and apples. If you add the apples in too early they’ll get mushy, so don’t do it! Also if you want to use our own homemade curry, have at it!
I really hope you get a chance to make this because wow is it just so good. If you want to really kick this up, then make my Homemade Pita Bread Recipe and serve it alongside it!
- 1 tablespoon of sesame oil
- 4 finely minced cloves of garlic
- 1 small diced yellow onion
- 3 peeled and small diced carrots
- 3 small diced stalks of celery
- 1 small diced red bell pepper, seeds removed
- 1 small diced green bell pepper, seeds removed
- 3 peeled and small diced sweet potatoes
- 5 peeled and diced fuji apples
- 2 tablespoons of yellow curry powder
- 3 8-ounce cooked and diced boneless skinless chicken breasts
- 96 ounces of chicken stock
- ¼ cup of corn starch whisked with 2 tablespoons of water
- 15 ounce can of coconut milk
- Kosher salt and cracked pepper to taste
- Optional Garnishes: creme fraiche, croutons, chopped chives
- In a large hot pot, add in sesame oil and saute the garlic, onions, carrots, celery, peppers and sweet potatoes.
- Once the vegetables are browned add in the apples, curry powder and chicken breasts and cook for 5 to 7 minutes.
- Once spices are infused in the vegetables add in stock and bring to a boil.
- Once boiling whisk in the cornstarch-water combination to thicken it.
- Finish with cilantro, coconut milk and adjust the seasonings.
- Serve with optional garnishes.