Mulligatawny Soup Recipe

Looking to change up your soup making game? Try this classic Anglo-Indian Mulligatawny Soup Recipe that is loaded with flavor!
Course Soup
Cuisine Indian
Keyword mulligatawny soup, mulligatawny soup recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 20
Calories 176kcal
Author Chef Billy Parisi


  • 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.


Calories: 176kcal | Carbohydrates: 20g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 239mg | Potassium: 458mg | Fiber: 2g | Sugar: 8g | Vitamin A: 91.5% | Vitamin C: 20.7% | Calcium: 3.1% | Iron: 9.3%