Mulligatawny Chicken Soup is a comforting, curry-spiced classic that brings together tender chicken, warming aromatics, gentle sweetness, and a creamy finish—all in one nourishing bowl. Inspired by Indian flavors and popularized through British kitchens, this fresh and authentic version is easy enough for weeknights yet special enough to serve guests.
Table of Contents
Why You’ll Love This Mulligatawny Chicken Soup
This soup hits the sweet spot between cozy and exciting. Here’s why it earns a permanent place in your recipe rotation:
- Deep, layered flavor from bloomed curry spices, garlic, and ginger
- Comforting texture with tender chicken and creamy coconut milk
- Balanced taste—savory, lightly sweet, gently tangy
- Flexible heat level that’s easy to adjust for the whole family
- Naturally dairy-free and simple to make gluten-free
- Meal-worthy on its own, especially when served with rice or bread
Whether you’re new to curry-spiced soups or already a fan, this version is approachable, fragrant, and incredibly satisfying.
Ingredients for Mulligatawny Chicken Soup
Soup Base
- 1½ pounds boneless chicken thighs or breasts, cut into bite-size pieces
- 2 tablespoons neutral oil (avocado or olive oil)
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices & Flavor Builders
- 2 tablespoons curry powder (mild to medium)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼–½ teaspoon turmeric (optional, for color and earthiness)
- Salt and black pepper, to taste
Vegetables & Fruit
- 1 medium apple, peeled and diced (sweet-tart varieties work best)
- 1 cup diced tomatoes or crushed tomatoes
- 1 small carrot, finely diced (optional but traditional)
Liquids & Finish
- 5 cups chicken broth (low sodium preferred)
- 1 cup full-fat coconut milk
- 1–2 tablespoons lemon juice (or mild apple cider vinegar)
For Serving (Optional)
- Cooked white or brown rice
- Fresh cilantro or parsley
- Warm naan or crusty bread
Ingredient Notes & Substitutions
- Chicken: Thighs stay juicier during simmering, but breasts work well too.
- Curry powder: Every blend is different. Start modestly—you can always add more.
- Apple: This is key to authentic flavor. It softens and adds gentle sweetness that balances the spices.
- Coconut milk: Use full-fat for the best texture. Light coconut milk will thin the soup.
- Acid: Lemon juice brightens the whole pot. Add it at the end so the flavor stays fresh.
- Heat: If your curry powder includes chili, taste before adding extra spice. For more heat, add a pinch of cayenne.
Family-friendly note: This recipe contains no alcohol or pork. If you’re cooking for younger eaters, simply keep the curry mild and skip any chili garnish.
Step-by-Step Instructions
Step 1 – Sauté the Aromatics
Heat the oil in a large soup pot over medium heat. Add the diced onion and cook for 5–6 minutes, stirring often, until soft and translucent. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant.
Step 2 – Bloom the Spices
Sprinkle in the curry powder, cumin, coriander, and turmeric. Stir constantly for about 30–60 seconds. This step “blooms” the spices in the oil, unlocking their full aroma and depth.
Step 3 – Add the Chicken
Add the chicken pieces to the pot, stirring well to coat them evenly in the spice mixture. Cook for 3–4 minutes, just until the chicken turns opaque on the outside. It will finish cooking later in the broth.
Step 4 – Build the Soup
Stir in the diced apple, tomatoes, and carrot (if using). Pour in the chicken broth and scrape the bottom of the pot to release any flavorful bits. Bring the soup to a gentle boil, then reduce heat to a simmer.
Step 5 – Simmer Until Tender
Cover partially and let the soup simmer for 20–25 minutes, stirring occasionally. The chicken should be tender, and the apples should be very soft.
Step 6 – Finish with Coconut Milk
Stir in the coconut milk and let the soup warm through for 5 minutes. Taste and season with salt and pepper as needed.
Step 7 – Brighten and Serve
Remove from heat and stir in lemon juice, starting with 1 tablespoon and adding more to taste. Serve hot, over rice if desired, and garnish with fresh herbs.
Pro Tips for Success
- Bloom the spices properly: Don’t rush this step—it’s essential for authentic flavor.
- Dice small and evenly: Small pieces of apple and onion melt into the broth for a smoother texture.
- Simmer gently: A hard boil can make chicken tough and coconut milk separate.
- Season at the end: Curry powders vary in saltiness, so adjust after simmering.
- Rest before serving: Letting the soup sit for 10 minutes deepens the flavor.
Flavor Variations
- Vegetable Mulligatawny: Replace chicken with lentils or chickpeas and use vegetable broth.
- Extra Creamy: Add an additional ¼ cup coconut milk just before serving.
- Spicy Version: Add a pinch of cayenne or a small diced chili with the onions.
- Tomato-Forward: Use tomato paste instead of diced tomatoes for a richer base.
- Herb Boost: Add a bay leaf during simmering, removing it before serving.
Serving Suggestions
This Mulligatawny Chicken Soup is hearty enough to stand alone, but it pairs beautifully with:
- Steamed basmati or jasmine rice
- Warm naan or flatbread
- A simple cucumber salad with lemon
- Roasted vegetables on the side
For gatherings, set out toppings like herbs, extra lemon wedges, and rice so everyone can customize their bowl.
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Cool completely before freezing.
- Reheating: Warm gently on the stovetop over low heat, stirring often. Add a splash of broth if needed.
Tip: The flavors deepen over time, making leftovers even better the next day.
Mulligatawny Chicken Soup – Fresh & Authentic
- Total Time: 50 minutes
- Yield: 4–6 servings
Description
Mulligatawny Chicken Soup is a fresh and authentic curry-spiced classic made with tender chicken, warming aromatics, gentle sweetness from apples, and a creamy coconut milk finish. Comforting, flavorful, and nourishing, this soup is easy enough for weeknights and special enough for guests.
Ingredients
- Boneless chicken thighs or breasts
- Neutral oil
- Onion
- Garlic
- Fresh ginger
- Curry powder
- Ground cumin
- Ground coriander
- Turmeric
- Apple
- Diced tomatoes
- Carrot
- Chicken broth
- Coconut milk
- Lemon juice
- Salt
- Black pepper
Instructions
- Heat oil in a large pot and sauté the diced onion until soft.
- Add garlic and ginger and cook until fragrant.
- Stir in curry powder, cumin, coriander, and turmeric and bloom briefly.
- Add chicken pieces and cook until lightly opaque.
- Stir in apple, tomatoes, and carrot.
- Pour in chicken broth, bring to a gentle boil, then reduce to a simmer.
- Simmer until chicken is tender and apples are soft.
- Stir in coconut milk and warm through.
- Season with salt, pepper, and lemon juice.
- Serve hot, optionally over rice with fresh herbs.
Notes
Blooming the spices in oil is key for deep flavor. Dice the apple finely so it melts into the soup and adds gentle sweetness without chunks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-Inspired
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~360 |
| Protein | ~26 g |
| Carbohydrates | ~18 g |
| Fat | ~22 g |
| Fiber | ~3 g |
| Sodium | ~680 mg |
Values are estimates and vary based on ingredients used.
FAQ About Mulligatawny Chicken Soup
What does mulligatawny soup taste like?
It’s warmly spiced and savory with subtle sweetness from apples and richness from coconut milk. The flavor is comforting rather than spicy-hot.
Is mulligatawny soup spicy?
Not necessarily. The heat depends on the curry powder used. Most versions are mild, making them family-friendly.
Can I make this soup ahead of time?
Yes. Mulligatawny Chicken Soup tastes even better after a day in the fridge as the flavors meld.
Can I make it gluten-free?
Absolutely. This recipe is naturally gluten-free as long as your broth and curry powder are certified gluten-free.
What can I use instead of coconut milk?
For a different but still creamy option, try unsweetened cashew milk or a blended cauliflower puree, though coconut milk is the most traditional.
Final Thoughts
Mulligatawny Chicken Soup is a beautiful example of how simple ingredients can create something truly memorable. With its fragrant spices, tender chicken, and creamy finish, it’s the kind of recipe you’ll return to again and again—especially when you want something comforting, fresh, and full of character.
Once you try it, don’t be surprised if it becomes one of your most-requested soups.