Best Mulligatawny Soup Recipe

Mulligatawny soup is the kind of bowl that makes a crisp fall evening feel instantly cozy.

This Mulligatawny Soup Recipe brings together tender chicken, sweet carrots, tart apple, and fragrant curry powder in a creamy coconut milk broth.

It has Indian-inspired roots and a flavor that is bold without being overwhelming.

The spices warm you up while the coconut milk keeps every spoonful silky and smooth.

Best of all, everything happens in one pot in about 40 minutes. That makes it a great fit for busy weeknights and slow weekend dinners alike.

The sweet and tart apple is the little surprise that makes people ask for the recipe.

Even if you are new to cooking, you can handle every step with confidence.

If you love curry-spiced soups, you will also want to try my curried pumpkin soup later this season.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	30 minutes
Total Time	40 minutes
Servings	6 servings
Difficulty Level	Easy

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Why You’ll Love This Mulligatawny Soup Recipe

This soup is full of flavor, easy to make, and comforting in the best way.

The mix of savory chicken, sweet and tart apple, and warm curry powder tastes both exotic and familiar.

• Bold Flavors: The curry powder and coconut milk create a rich, spiced broth that is anything but bland.
• Quick and Easy: It is ready in about 40 minutes, which makes it ideal for busy nights.
• One-Pot Meal: Minimal cleanup makes this a true weeknight winner.
• Customizable: You can easily adapt it for vegetarian diets or add your favorite veggies.
• Perfect for Fall: It is warm, cozy, and full of seasonal ingredients like apple.

You might also enjoy: Moroccan Harira Soup

Ingredients

This soup uses simple, wholesome ingredients, and the curry powder and coconut milk pairing also shines in my coconut curry chicken.

Here is everything you need to serve 6.

• 1 lb chicken, cubed
• 1 onion, chopped
• 2 carrots, sliced
• 1 apple, diced (a tart variety like Granny Smith works best)
• 4 cups chicken broth
• 1 cup coconut milk
• 2 tbsp curry powder
• 2 tbsp olive oil
• Salt, to taste

Kitchen Equipment Needed

You do not need any fancy gadgets to make this soup. A few basic kitchen tools will get the job done.

• Large pot
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups
• Measuring spoons

Read Also: Curried Butternut Squash Soup Recipe

Recommended Products for This Recipe

These are the tools and ingredients I reach for when I make this soup.

I recommend them based on my own experience in the kitchen, and each one makes the process a little easier or the flavor a little better.

1. Enameled Dutch Oven

A heavy enameled Dutch oven holds heat evenly, so your onion, carrots, and apple soften without scorching on the bottom.

It also makes it easy to scrape up those flavorful browned bits when you add the liquids.

It is an investment, but it will serve you well for years.

Get it on Amazon

2. Full-Fat Coconut Milk

Full-fat coconut milk gives the broth the rich, velvety texture that defines this soup.

Light versions work in a pinch, but they make the soup thinner and less satisfying.

Give the can a good shake before opening so the cream and liquid blend together.

Get it on Amazon

3. Madras Curry Powder

A good Madras-style curry powder is the heart of the flavor here.

Fresh, high-quality blends smell warm and toasty the moment they hit the hot pot, and you can taste the difference in the finished soup.

Store it in a cool, dark cabinet so it stays fragrant.

Get it on Amazon

4. 8-Inch Chef’s Knife

A sharp chef’s knife makes cubing the chicken and dicing the apple quick, even, and safe.

Evenly cut pieces cook at the same rate, which means tender carrots and perfectly cooked chicken in every bowl.

A dull knife slows you down and makes prep feel like a chore.

Get it on Amazon

5. Immersion Blender

If you like a thicker, creamier soup, an immersion blender lets you blend part of the pot right on the stove.

A few quick pulses is all it takes, and you do not need to move hot soup into a regular blender.

It also means less cleanup, which is always a win.

Get it on Amazon

Since this is a one-pot meal, it reminds me of my chicken and wild rice soup, which is another easy favorite.

Step-by-Step Instructions: How to Make Mulligatawny Soup

This Mulligatawny soup comes together in five simple steps.

Follow along for a foolproof recipe that even beginners can master.

1. Prep Your Ingredients

• Gather all of your ingredients and tools on the counter before you turn on the stove, so the cooking goes smoothly.
• Place the chicken on a cutting board and use a chef’s knife to cube 1 lb of chicken into bite-sized pieces, about 1-inch chunks.
• Chop 1 onion into small pieces so it softens quickly and blends into the broth.
• Slice 2 carrots into thin rounds, about 1/4 inch thick, so they cook through in the time it takes to simmer the soup.
• Dice 1 apple into small cubes. A tart variety like Granny Smith works best, and cutting the apple and carrots into similar-sized pieces helps them cook evenly.
• Measure out 4 cups of chicken broth, 1 cup of coconut milk, 2 tbsp of curry powder, and 2 tbsp of olive oil, and keep them within arm’s reach of the stove.
• Having everything prepped saves time and keeps you organized once the cooking starts.

2. Sauté the Aromatics

• Heat 2 tbsp of olive oil in a large pot over medium heat until it shimmers, which takes about 1 to 2 minutes.
• Add the chopped onion and cook, stirring occasionally with a wooden spoon, for about 3 to 4 minutes until it is soft and translucent.
• Next, add the sliced carrots and the diced apple to the pot.
• Sauté for another 5 minutes, stirring occasionally, until the carrots start to soften and the apple releases its sweet aroma.
• This step builds the flavor foundation for your soup, so do not rush it.

3. Cook the Chicken

• Add the cubed chicken to the pot with the sautéed vegetables and apple.
• Sprinkle in 2 tbsp of curry powder and stir well so the chicken and veggies are evenly coated.
• Cook for 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
• The curry powder will toast slightly as it cooks, releasing its warm, spicy notes and infusing the chicken with flavor.
• If the pot looks dry or the spices start to stick, lower the heat a little and keep stirring.

4. Add the Liquids

• Pour in 4 cups of chicken broth and 1 cup of coconut milk.
• Stir gently to combine, and scrape up any browned bits from the bottom of the pot with your wooden spoon, since those bits add extra flavor.
• Bring the mixture to a gentle boil, then reduce the heat to low.
• Let the soup simmer for 15 to 20 minutes, stirring occasionally, until the chicken is fully cooked and the carrots are tender.
• To be sure the chicken is done, cut into one piece to check that there is no pink inside.

5. Season and Serve

• Taste the soup and add salt to your liking, starting with a pinch and adjusting as needed.
• Give the soup a final stir so the seasoning is evenly distributed.
• Ladle the soup into bowls, making sure each serving has plenty of chicken and veggies.
• The soup should be creamy, fragrant, and packed with tender chicken and veggies.
• Serve it hot and enjoy the cozy, exotic flavors.

For another cozy chicken option, try: Lemon Chicken Orzo Soup

Tips for The Best Mulligatawny Soup

These simple tips help you avoid common pitfalls and take the dish to the next level, and the same idea of building flavor in layers works in my carrot and lentil soup.

• Use a tart apple like Granny Smith for a balanced sweet and tart flavor that complements the curry powder.
• Do not skip toasting the curry powder with the chicken, because it enhances the aroma of the spices.
• Cut the carrots and apple into similar-sized pieces so they cook evenly.
• If the soup thickens too much, add a splash of extra chicken broth to adjust the consistency.
• Taste and adjust the salt gradually to avoid overseasoning.
• Keep the simmer gentle, since a hard boil can make the chicken tough.

Serving Suggestions

This soup is a versatile dish that pairs beautifully with a variety of sides and garnishes.

Its rich, creamy texture and bold spices make it a standout on its own, but a few extras can turn it into a full meal.

• Top with a sprinkle of fresh cilantro or parsley for a burst of color and flavor.
• Pair with sandwich bread or buttermilk cornbread to soak up the creamy broth.
• Serve alongside a crisp green salad with a tangy vinaigrette to balance the richness.
• Add a dollop of plain yogurt or sour cream for extra creaminess.
• Offer a side of pumpkin scones for a fall-themed meal.

Read Also: Sweet Cornbread

Variations of Mulligatawny Soup

This soup is endlessly adaptable, so you can switch things up based on your preferences or dietary needs.

If you try the lentil version, my red lentil soup is another great one to add to your rotation.

• Vegetarian Version: Swap the chicken for chickpeas or lentils and use vegetable broth.
• Spicier Kick: Add a pinch of cayenne pepper or a chopped chili for extra heat.
• Extra Veggies: Toss in diced potatoes, zucchini, or spinach for more heartiness.
• Creamier Texture: Use an immersion blender to blend half the soup for a thicker, creamier consistency.
• Grain Boost: Stir in cooked rice or quinoa for a heartier dish.

Storage and Reheating

This soup stores beautifully, which makes it a great make-ahead meal. Let it cool completely before transferring it to an airtight container.

• Store the soup in the refrigerator for up to 4 days.
• Freeze it in airtight containers for up to 3 months.
• To reheat, warm it on the stovetop over medium heat, stirring occasionally, until heated through.
• If the soup is frozen, thaw it in the fridge overnight before reheating.
• Add a splash of chicken broth or coconut milk if the soup thickens too much.

Another favorite: Crockpot Chicken Noodle Soup

Nutritional Facts

This soup is a balanced bowl with protein, healthy fats, and veggies, and if you want to compare it with a simpler classic, my chicken soup is a good place to start.

The values below are estimates per serving, based on 6 servings.

• Calories: 280
• Protein: 18g
• Fat: 15g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 7g
• Sodium: 600mg

Health Benefits of Key Ingredients

This soup is not just delicious, it is packed with ingredients that offer real health benefits.

From the anti-inflammatory properties of curry powder to the immune-supporting carrots, each ingredient brings something special to the table.

• Curry Powder: Contains turmeric, which has anti-inflammatory and antioxidant properties.
• Carrots: Rich in beta-carotene, which supports eye health and immunity.
• Apple: Provides fiber and vitamin C for digestive and immune health.
• Chicken: A lean protein source that supports muscle growth and repair.
• Coconut Milk: Offers healthy fats that promote heart health and satiety.

For another cozy, veggie-packed bowl, try: Carrot Ginger Soup

FAQs About Mulligatawny Soup

1. Can I make Mulligatawny soup vegetarian?

Absolutely, and it is very simple to do. Swap the chicken for chickpeas or lentils and use vegetable broth instead of chicken broth.

The soup will still be rich and flavorful, with the curry powder and coconut milk carrying the dish.

2. How can I make this soup spicier?

To add heat, stir in a pinch of cayenne pepper or a finely chopped fresh chili when you add the curry powder.

You can also serve it with a drizzle of hot sauce for an extra kick.

3. Can I freeze Mulligatawny soup?

Yes, this soup freezes well. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months.

Thaw it in the fridge overnight before reheating.

4. What type of apple is best for this recipe?

A tart apple like Granny Smith works best. It balances the richness of the coconut milk and the savory curry powder.

5. Can I use a slow cooker for this recipe?

Yes, you can. Sauté the onion, carrots, apple, and chicken with the curry powder first, then transfer everything to a slow cooker.

Add the chicken broth and coconut milk, then cook on low for 6 to 8 hours or on high for 3 to 4 hours.

If you love curry in the slow cooker, you will also like my slow cooker pumpkin chicken curry.

Conclusion

This Mulligatawny soup is the perfect way to bring warmth and flavor to your fall table.

Tender chicken, sweet carrots, tart apple, and fragrant curry powder in a creamy coconut milk broth make it a true crowd-pleaser.

It is an easy yet impressive dish that works for cozy nights in and for sharing with guests.

Stick to the classic version or try one of the variations, and I think it will become a staple in your kitchen.

So grab your large pot, gather your ingredients, and get ready to enjoy a bowl of pure comfort.

If you try it, leave a comment and a rating below, and share it with a friend who loves a good soup.

Recommended:

• Turkey Noodle Soup Recipe
• Fall Soup Recipes
• Apple Butternut Squash Soup
• Easy Fall Crockpot Recipes
• Mushroom Soup Recipe