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Mulligatawny Soup Recipe
Looking to change up your soup-making game? Try this classic Anglo-Indian Mulligatawny Soup Recipe that is loaded with flavor!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 20
Calories: 176 kcal
Course:
Soup
Cuisine:
Indian
Ingredients
- 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, goat cheese, croutons, chopped chives
Instructions
- 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 the 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.
Cup of Yum
Notes
- Chef Notes:
- Mulligatawny can also be completely vegetarian with no protein in it.
- 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!
- You can also use a roux to thicken this mulligatawny.
- How to Reheat: To reheat the mulligatawny soup simply add your desired portion to a small sauce pot and heat over low heat until hot. Serve with garnishes. You can also simply add your desired portion to a microwave-safe bowl and heat for 2:30 stirring after 1:15.
- How to Store: Mulligatawny soup will hold well in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.
Nutrition Information
Calories
176kcal
(9%)
Carbohydrates
20g
(7%)
Protein
8g
(16%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
14mg
(5%)
Sodium
239mg
(10%)
Potassium
458mg
(13%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
4575IU
(92%)
Vitamin C
17.1mg
(19%)
Calcium
31mg
(3%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 176
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 239mg | 10% |
| Potassium | 458mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 4575IU | 92% |
| Vitamin C | 17.1mg | 19% |
| Calcium | 31mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.