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Mulligatawny Soup Recipe
5 from 33 votes

Mulligatawny Soup Recipe

Mulligatawny Soup combines chicken, sweet potatoes, apples, and a blend of vegetables with yellow curry powder and coconut milk to create a thick, flavorful curry-infused soup. The mixture is thickened with cornstarch and simmered to meld the savory and sweet elements, finished with optional garnishes that add creaminess and brightness.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 20
Calories: 176 kcal
Course: Soup
Cuisine: Indian

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

    Cup of Yum
  1. In a large hot pot, add in sesame oil and saute the garlic, onions, carrots, celery, peppers and sweet potatoes.
  2. Once the vegetables are browned add in the apples, curry powder, and chicken breasts and cook for 5 to 7 minutes.
  3. Once spices are infused in the vegetables, add in the stock and bring to a boil.
  4. Once boiling whisk in the cornstarch-water combination to thicken it.
  5. Turn the heat down and simmer for 10 to 15 minutes.
  6. Finish with cilantro, coconut milk and adjust the seasonings.
  7. 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

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%)

Nutrition Facts

Serving: 20 Serving

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.