Mulligatawny Soup

Mulligatawny Soup


1177 people made this

About this recipe: This aromatic Anglo-Indian soup is a curry house staple; why not try it homemade? The name mulligatawny comes from two Tamil words meaning 'pepper' and 'water'. How peppery you make it is up to you!

Lise P.

Serves: 6 

  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 50g (2 oz) butter
  • 1 1/2 tablespoons plain flour
  • 1 1/2 teaspoons curry powder
  • 1L (1¾ pints) chicken stock
  • 1/2 apple - peeled, cored and chopped
  • 4 tablespoons basmati rice
  • 1 skinless, boneless chicken breast fillet - diced
  • salt and freshly ground black pepper to taste
  • 1 pinch dried thyme
  • 100ml (4 fl oz) double cream

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Sauté onions, celery, carrot and butter in a large soup pot. Add flour and curry powder and cook 5 more minutes. Add chicken stock, mix well and bring to the boil. Simmer about 1/2 hour.
  2. Add apple, rice, chicken, salt, pepper and thyme. Simmer 15 to 20 minutes, or until rice is done.
  3. Stir in cream and serve.

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Reviews (9)


Used different ingredients. Fantastic soup....just like wine, it gets better with time. Two or three days later the soup tasted even better than the first day. In my opinion, the cream is completely unnecessay...sooo good w/o it.(and less fattening too) Even my 8 year old and 18month old ate it all asking for more...definitely double the recipe, or triple and freeze. Thank you so much! UPDATE: I have made this soup about 10 times now....I always double the recipe, add 3 tablespoons of yellow curry (so much more flavour) and I cut the apples in larger cubes coz you can taste them so much more like that, and I use brown rice instead of white and just let it simmer longer. SO GOOD! - 24 Jul 2008


Altered ingredient amounts. Really delicious! As is, a rich, decadent first course/starter. I admit, though, that I upped the curry to 2 tsp and added cayenne, as another reviewer suggested. I also added pre-cooked brown rice to the soup, rather than uncooked white rice, because I had a lot of extra in the fridge. I also minced the apple, so my cooked-fruit-shy husband wouldn't notice. He didn't have a clue! Updating my review here: I have since made this chunkier and another time pureed. We like it best either pureed or very finely chopped. - 24 Jul 2008


Delicious recipe. The only change I made was I grated the apple with a cheese grater instead of chopping it. The apples melted right into the soup and the soup was gorgeous. - 24 Jul 2008

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