Ever wondered how a Tamil “pepper-water” called miḷagu thanneer transformed into one of Britain’s most beloved curry soups and still clocks over 40,000 monthly Google searches? This mulligatawny soup recipe brings the Anglo-Indian classic to your kitchen in 80 minutes, shaving roughly 20 percent off the average stovetop stew while capturing all the velvety, gently spiced comfort you expect. By layering buttery aromatics, warm curry powder, tart apple, and a swirl of cream, you’ll taste why mulligatawny has survived since the late-18th-century Raj era and continues to headline “best comfort soup” lists today. (Allrecipes, Wikipedia)
Ingredients List
| Ingredient | Quantity | Purpose & Flavor | Easy Substitutions |
|---|---|---|---|
| Unsalted butter | ¼ cup (56 g) | Rich base, aids caramelization | Ghee or coconut oil for nuttier notes |
| Onion, finely chopped | 1 cup | Sweet aromatic depth | Shallot or leek |
| Celery, diced | 2 ribs | Savory backbone | Fennel stalk for subtle anise |
| Carrot, diced | 1 large | Natural sweetness, color | Sweet-potato cubes |
| All-purpose flour | 2 Tbsp | Thickens broth | Gluten-free 1:1 flour |
| Mild curry powder | 2 tsp | Signature spice warmth | 1 tsp garam masala + 1 tsp turmeric |
| Chicken broth | 5 cups (1.2 L) | Savory liquid base | Vegetable broth for vegetarian |
| Granny Smith apple, peeled & diced | 1 medium | Tart sweet contrast | Pear, green mango |
| White rice | ⅓ cup (65 g) | Hearty body | Basmati, brown rice (+10 min) |
| Boneless chicken breast, diced | 8 oz (225 g) | Lean protein | Thigh meat, rotisserie chicken |
| Dried thyme | ½ tsp | Herbaceous lift | 1 tsp fresh thyme |
| Kosher salt | 1 tsp (plus to taste) | Seasoning | Sea salt |
| Black pepper | ½ tsp | Gentle bite | White pepper |
| Heavy cream, warmed | ½ cup (120 ml) | Silky finish | Coconut milk for dairy-free |
| Chopped cilantro | 2 Tbsp | Fresh garnish | Parsley or toasted coconut flakes |
Timing
Prep: 25 minutes
Cook: 55 minutes
Total: 80 minutes — about 20 percent faster than many traditional mulligatawny recipes that simmer for 100–110 minutes. (Allrecipes)
Step-by-Step Instructions
Step 1: Sauté aromatics
Melt butter in a heavy 5-quart pot over medium heat; add onion, celery, and carrot. Stir 7 minutes until translucent and fragrant.
Step 2: Toast roux & curry
Sprinkle flour and curry powder over vegetables. Cook, stirring constantly, 4 minutes until the mixture smells nutty and turns golden. This step prevents a floury aftertaste and blooms the spices.
Step 3: Build savory broth
Slowly whisk in 1 cup of broth to deglaze, scraping browned bits. When smooth, pour in remaining broth.
Step 4: Simmer rice, fruit & chicken
Add apple, rice, diced chicken, thyme, salt, and pepper. Bring to a gentle boil, cover, reduce heat, and simmer 30 minutes. Rice plumps while chicken poaches, absorbing curry flavor.
Step 5: Finish with cream
Stir in warmed heavy cream; keep heat low to prevent curdling. Simmer 5 minutes more until soup looks pale gold and creamy.
Step 6: Adjust & serve
Taste for seasoning. Ladle into warmed bowls, top with cilantro, and offer lemon wedges or naan strips for dipping.
Nutritional Information (per 1 of 6 servings)
- Calories: 268
- Fat: 18 g (Sat 10 g)
- Carbohydrates: 19 g
- Protein: 12 g
- Fiber: 2 g
- Sodium: 810 mg
- Added sugars: 0 g
Healthier Alternatives for the Recipe
- Reduce saturated fat: Swap butter for 2 Tbsp olive oil and heavy cream for ½ cup light coconut milk, cutting saturated fat by roughly 55 percent.
- Plant-based protein boost: Replace chicken with 1 cup cooked red lentils; you’ll add 8 g extra protein and 6 g fiber per serving.
- Lower-carb option: Substitute 1 cup steamed cauliflower rice for white rice, trimming 12 g net carbs.
- Full vegetarian spin: Use vegetable broth, lentils or chickpeas, and coconut milk—maintains creaminess while staying dairy-free.
Serving Suggestions
- Classic bowl-and-rice: Spoon soup over a mound of steamed basmati; sprinkle toasted coconut for crunch.
- Meal-prep jars: Layer cooled mulligatawny with cooked quinoa in 16-oz mason jars; microwave 2 minutes for a protein-packed desk lunch.
- Party shooters: Serve small portions in espresso cups garnished with micro-cilantro and a naan “straw” for appetizer trays.
- Pairings: A slightly off-dry Riesling, Gewürztraminer, or crisp lager balances the curry warmth, while mango chutney on flatbread doubles down on Anglo-Indian nostalgia.
Common Mistakes to Avoid
- Skipping the flour toast: Raw flour yields a pasty broth; cook it at least 3–4 minutes until nutty.
- Boiling after cream: High heat can split dairy; keep soup at a gentle simmer when cream goes in.
- Choosing sweet apples: Red varieties make the dish too sweet—stick with tart Granny Smith.
- Overcooking rice: Adding rice before the broth reaches a simmer turns grains mushy; timing matters.
- Under-seasoning layers: Salt the aromatics, broth, and finished soup separately for depth.
Storing Tips for the Recipe
- Refrigerate: Cool soup quickly, store in airtight containers up to 4 days. Thin with broth on reheat; rice continues to absorb liquid.
- Freeze: Omit cream, cool, and freeze up to 3 months. Thaw overnight, reheat gently, then stir in cream.
- Portion-control hack: Freeze in silicone muffin pans; transfer pucks to freezer bags for single-serve lunches.
Ready to Warm Up Your Kitchen? Give This Mulligatawny a Stir!
You now hold the keys to a restaurant-worthy mulligatawny soup recipe—rich curry depth, creamy finish, and tart apple sparkle in every spoonful. Grab your stockpot, let the aromas of butter and spice fill the air, and discover why this Anglo-Indian classic still rules comfort-food charts. After you ladle up your first bowl, drop a comment with your favorite twist, rate the recipe, and subscribe for more globally inspired dishes. Your next hearty soup adventure is only a simmer away.
FAQs
Why is it called “mulligatawny”?
The term stems from Tamil words miḷagu (black pepper) and thanneer (water), literally “pepper-water,” reflecting its spicy origin. (Wikipedia)
Can I make mulligatawny soup entirely vegetarian?
Yes. Replace chicken broth with vegetable broth, swap chicken for chickpeas or red lentils, and use coconut milk instead of cream. The result stays silky and satisfying.
How spicy is this mulligatawny soup recipe?
Mild curry powder provides gentle warmth, not heat. For a hotter bowl, sauté ¼ tsp cayenne with the curry powder or finish each serving with chili oil.
Is rice always necessary in mulligatawny soup?
Traditionally, Anglo-Indian versions include rice for body. If you prefer lighter texture, omit rice or add cauliflower rice during the final 5 minutes of cooking.
