Mulligatawny Soup Recipe that is loaded with apples, chicken and curry for an unbelievably delicious recipe that is sure to be a family favorite.
I Remember the first time I had a Mulligatawny Soup Recipe.
My mind and more importantly my taste buds were absolutely blown away.
I kept thinking, I never heard of Mulligatawny Soup Recipe, what on earth is it?
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 soup and I lost it…
I would try a small cup of his soup everyday and everything was always delicious, but when this Mulligatawny Soup Recipe came along I didn’t know what to do with myself.
What is Mulligatawny Soup
Mulligatawny soup is a classic Indian recipe originally called Tammil that was later anglicized.
In it’s simplest form Mulligatawny is an apple, chicken and curry soup recipe.
While Mulligatawny soup has adapted to include more ingredients, at its heart it is simple and delicious.
Mulligatawny Soup Flavor
Mulligatawny soup had 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 recipe thing.
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 Mulligatawny soup, I’ve only maybe made it 3 times since I worked at that restaurant, and that was 15 years ago. I’m getting old…
How to Make Mulligatawny Soup
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 Mulligatawny 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 in this mulligatawny soup recipe as possible before adding in the curry and apples.
If you add the apples in too early to the mulligatawny soup they’ll get mushy, so don’t do it! Also if you want to use our own homemade curry, have at it!
Cooking Mulligatawny Soup
Here’s how easy it is to cook Mulligatawny soup.
- STEP 1: Add sesame oil to a large pot and brown the vegetables.
- STEP 2: After the veggies are browned, add in the apples, cooked chicken and curry and cook for a few minutes.
- STEP 3: Pour in the stock and simmer on low heat for 20 minutes to get all of the flavors infused.
- STEP 4: Thicken the soup using a slurry, i.e. cornstarch and water.
- STEP 5: Finish the soup with cilantro, coconut milk, salt and pepper.
Serving Mulligatawny Soup
Once the mulligatawny soup recipe is finished it’s time to serve it up.
I like to finish mulligatawny soup off with some creme fraiche, croutons and sliced chives.
I just think these garnishes help to add some more body as well as some texture to the recipe, plus who doesn’t like chives!
I really hope you get a chance to make this mulligatawny soup recipe 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!
More Soup Recipes
If this mulligatawny soup recipe hit the spot then be sure to check out these other soup recipes!
- Texas Style Chili Recipe with Slow Cooked Brisket
- Broccoli Cheddar Soup
- Pork Confit and Split Pea Soup
- Ham and Lentil Soup
- Verde Pork Posole
- Turkey Meatball Soup – from Jessica Gavin
Mulligatawny Soup Recipe
- 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
- 4 tablespoons of yellow curry powder
- 3 8- ounce cooked and diced boneless skinless chicken breasts
- 96 ounces of chicken stock
- 1/4 cup of corn starch whisked with 2 tablespoons of water
- 15 ounce can of coconut milk
- sea 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.
Turn the heat down and simmer for 10 to 15 minutes.
Finish with cilantro, coconut milk and adjust the seasonings.
Serve with optional garnishes.