Allrecipes editors live for soup season. From healing penicillin soup to hearty white chicken chili, there’s nothing we love more than a pot of brothy goodness bubbling away on the stove or in the slow cooker. This winter, we’re especially smitten with Mulligatawny Soup—a deeply savory, slightly spicy, and just-sweet-enough dish that blends South Indian and British influences into one comforting bowl. Ready to find out what makes it so special and why it deserves a spot in your cold-weather rotation? Let’s dig in.
What Is Mulligatawny Soup?
Mulligatawny, whose name comes from the Tamil words meaning “pepper water,” is an Anglo-Indian dish adapted from South Indian rasam (a thin, spiced broth or sauce) by British colonials. Curry powder and fresh apples lend the soup its signature earthy and sweet flavors, while coconut milk or dairy give it creaminess.
Modern mulligatawny soup recipes vary widely but generally incorporate a mix of ingredients that give it heartiness and complexity, such as chunks of chicken, lentils, rice, and white or sweet potatoes. The heat level is adaptable, ranging from mildly spiced to fiery, depending on the recipe and amount of spices used.
How To Make the Soup
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The most popular Mulligatawny Soup recipe on our website is also the easiest version. The chicken soup features plenty of apples and aromatic veggies (carrots, celery, and onion). Curry powder gives it warm notes, and white rice and heavy cream make the broth rich and velvety.
To make it, start by sautéing chopped onion, celery, and carrot in butter until they’re soft and aromatic. Stir in flour and curry powder to form a golden roux, which helps thicken the soup and deepen the flavor. Pour in the chicken broth, bring everything to a boil, then let it simmer gently for about 30 minutes to build flavor.
Next, stir in the chopped apple, uncooked rice, diced chicken, thyme, salt, and pepper, and simmer for another 15 to 20 minutes—just until the chicken is cooked through and the rice is tender. Right before serving, swirl in warmed heavy cream for a rich, velvety finish.
Tips and Praise From Allrecipes Editors and Contributors
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- Coconut milk vs. heavy cream. “I love the subtle sweetness of this soup and use coconut milk instead of heavy cream to keep it lactose-free,” says Senior Editorial Director Diana Moutsopoulos. “I also sometimes add a spoonful of mango chutney, which I learned from British recipes when I lived in the UK.”
- Swap in another type of rice. “This is my favorite ‘sick day soup,’” says Fellow Carmella D’Acquisto. “The curry is so warming, yet it’s fresh and bright—even with the cream, though I do use coconut milk as well. It’s a ‘full meal’ kind of soup as well, loaded with veggies and tender chicken. I often use wild rice instead of white rice because I think it holds up better in leftovers and adds a delightful chew.”
- Add legumes. Red lentils—which cook in 10 to 20 minutes, depending on the texture you prefer—are a popular addition to mulligatawny soup. “I’ve always done lentils in mine,” says Editor Andrea Lobas. “It makes for a cozy, thicker soup and [adds] extra heartiness.”
- Buy tart apples. “You can use any variety of apple in this recipe, but I like to use a tart apple, such as Granny Smith,” says home cook Lisa P, who submitted the recipe. “It holds its shape and balances the spices nicely.”
- Try another approach. If you prefer a more complex recipe, Chef John’s Mulligatawny Soup puts a variety of spices and seasonings to work, from cayenne pepper and garam masala to fresh ginger and tamarind paste, yielding a bolder broth. Featuring potatoes, tomatoes, and Greek yogurt, it’s another dinner-worthy dish to add to your rotation.