Mulligatawny Soup is our take on a traditional Indian soup filled with chicken, vegetables, rice, apples, curry spices, and lots of other delicious ingredients! Juicy chicken thighs, carrots, and tart apples swim in a creamy coconut milk base, flavored with garam masala, ginger, and plenty more. It’s an easy, warming, and comforting soup you’ll want to make over and over again!
Why We Love This Mulligatawny Soup Recipe
This is another one of my mom’s recipes, and it’s a family favorite. A rich rainbow of vegetables, spices, chicken, and creamy coconut milk makes this mulligatawny soup ultra-rich, flavorful, and filling!
- Rich. Granny Smith apple is the secret ingredient to creating a thick and creamy soup.
- Flavorful. Common Indian spices, like sweet curry powder, garam masala, ground cumin, and crushed red pepper flakes, add a rich depth of flavor to the soup.
- Filling. This soup is packed with nutritious veggies, protein-rich chicken thighs, and fiber-filled rice. It’ll keep you full for hours!
Variations on Mulligatawny
There are so many ways you can change up this flavorful mulligatawny soup recipe to suit your personal tastes. You can swap the chicken for a different protein, like lamb, beef, or shrimp. You could also add some more veggies, like bell peppers, peas, or sweet potatoes to beef up this soup. Feel free to swap out the rice for a different grain like quinoa or lentils, which also add more protein!
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How to Store and Reheat
Store leftover mulligatawny soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze chicken mulligatawny in an airtight container or Ziplock bag for up to 3 months. Follow my tips for freezing soups. Let thaw overnight in the refrigerator before reheating.
This Indian soup is so tasty garnished with the herb buttered Ritz crackers. However, it’s also delicious with naan bread or a grilled cheese sandwich for dipping. A light cucumber tomato salad would be delicious on the side!
Mulligatawny is a soup made from chicken, vegetables, apples, and rice.
The term “Mulligatawny” is derived from the Tamil words “milagu” (pepper) and “tanni” (water). It refers to the spicy nature of the soup, which often includes a blend of spices and peppers.
This soup comes from South India, specifically the state of Tamil Nadu.
Yes, traditionally this soup contains chicken and/or mutton.
Yes; however, the spice level can be adjusted according to personal preference. You can increase or decrease the amount of spices like curry powder or red pepper flakes to achieve your desired level of spiciness.
The apple has a few important jobs in this soup. First, it adds a hint of sweetness and tartness, enhancing the flavor of the soup. Second, it contributes to the wonderful chunky texture of the soup. And third, the pectin in the apple releases into the soup, helping to thicken it as it cooks.