Mulligatawny Soup Recipe
User Reviews
5
Mulligatawny Soup Recipe
Description
The Mulligatawny Soup Recipe features a savory base of sautéed garlic, onion, carrots, celery, red and green bell peppers, and sweet potatoes cooked in sesame oil. Diced apples and yellow curry powder are added along with cooked chicken breast and a substantial amount of chicken stock to build depth. Cornstarch mixed with water thickens the soup during simmering, and coconut milk enriches the texture and flavor.
This soup melds mild curry spices with the natural sweetness of apples and sweet potatoes, creating a balanced and comforting flavor profile. The vegetables add texture, and the chicken provides protein. Optional garnishes like crème fraîche, goat cheese, croutons, and chives enhance creaminess, tang, crunch, and herbaceous notes.
The soup can be reheated gently either on the stove or in the microwave. It stores well in the refrigerator for up to four days and freezes for up to three months, maintaining its flavor and texture when reheated properly.
Ingredients
- 1 tablespoon sesame oil
- 4 garlic finely minced cloves
- 1 onion small diced yellow
- 3 carrot peeled, small diced
- 3 celery small diced stalks
- 1 red bell pepper seeds removed, small diced
- 1 green bell pepper seeds removed, small diced
- 3 sweet potato peeled and small diced
- 5 Fuji apple peeled and diced
- 4 tablespoons yellow curry powder
- 3 8- ounce chicken breast cooked and diced, boneless skinless
- 96 ounces chicken stock
- 1/4 cup corn starch whisked with 2 tablespoons of water
- 15 ounce coconut milk canned
- sea salt cracked, to taste
- black pepper cracked, to taste
- crème fraîche optional garnishes, chopped (chives
- goat cheese
- croutons
- chive
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.
Notes
- Adding apples late in cooking prevents them from becoming mushy, preserving texture.
- The soup can be made vegetarian by omitting the chicken protein.
- Homemade curry powder can be used as a substitute for the yellow curry powder if desired.
- A roux can be used instead of cornstarch for thickening.
- Reheat gently on the stove or in the microwave to maintain soup texture.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 176 kcal
% 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.
User Reviews
Overall Rating
5
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