Mulligatawny Soup
Mulligatawny is a classic Indian recipe whose name originates from the Tamil words miḷagu, and taṇṇi; literally, "pepper-water". It’s still incredibly popular in India and has spread throughout western Europe and into the United States.While this soup has been adapted to include more ingredients, at its heart it is simple and delicious and definitely a staple on most Indian restaurant menus. This Mulligatawny Soup Recipe is loaded with apples, chicken, and curry for an unbelievably delicious recipe that is sure to be a family favorite.This is such a comforting soup to make during those fall and winter months. With its interesting combination of flavors, it’s definitely one of a kind and is perfect to serve up during the week to your family or as a recipe to impress your guests with if throwing a party.Like any soup, this is a one-pot recipe and if you ask me tastes even better over time as flavors begin to infuse and come out.
Servings: 20
Ingredients
- 1 tablespoon sesame oil
Vegetables:
- 4 cloves garlic finely minced
- 1 yellow onion diced small
- 3 carrots peeled and diced small
- 3 stalks celery diced small
- 1 red bell pepper seeds removed and diced small
- 1 yellow bell pepper seeds removed and diced small
- 3 sweet potatoes peeled and diced small
Remaining Ingredients:
- 5 fuji apples peeled and diced
- 4 tablespoons yellow curry powder
- 3 8-ounce boneless skinless chicken breasts cooked and diced
- 3 quarts chicken stock
- ¼ cup corn starch whisked with 2 tablespoons of water
- 1 15-ounce can coconut milk
Optional Garnishes:
- creme fraiche
- goat cheese
- croutons
- chopped chives
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.
- Turn the heat down and simmer for 10 to 15 minutes.
- Finish with cilantro and coconut milk and adjust the seasonings.
- Serve with optional garnishes.
Notes
- Mulligatawny can also be completely vegetarian with no protein in it.
- If you add the apples in too early to the mulligatawny soup they'll get mushy, so don't do it!
- Also if you want to use our own homemade curry, have at it!
- You can also use a roux to thicken this mulligatawny.