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Mulligatawny Soup is a South Indian recipe that was made popular in British India during the 18th century. Most versions of this curried soup include rice, however, in this recipe we use shredded chicken, potatoes and apples, and flavor the soup with Lemon Curry and other spices often used in Indian dishes. Coconut milk is also added for a delicious creamy flavor that goes so well with the spices. The combination of all ingredients makes for a perfectly flavorful and spiced exotic soup that is just amazing!

LEMON CURRY, Coriander Seed Powder, True Cinnamon, Turmeric, Cardamom Seed Powder, Dried Chives


2 Tblspns Olive Oil

1 Tblspn All-purpose Flour

1 tsp minced fresh ginger

1 tsp minced garlic

4 boneless, skinless, chicken thighs, cooked and shredded

1 medium tomato, chopped

1 medium onion, chopped

1 large carrot, peeled and diced

1 large potato, peeled and chopped

1 large apple, cored, peeled and chopped

1 1/2 Tblspn Lemon Curry

1/2 tsp each: Coriander Seed Powder, True Cinnamon, Turmeric, Cardamom Seed Powder

1/4 tsp pepper

1 tsp salt

3 cups Chicken Broth

2/3 cup Lite Coconut Milk

Dried Chives, for garnish

Directions: In a large soup pot, heat the oil and saute the ginger and garlic for about a minute. Add the flour, onions, carrots, potatoes and apples and saute for another 3 minutes. Add the tomatoes, the spices, salt and pepper and stir until fully combined. Add the chicken and the broth and then turn the heat to low and simmer the soup uncovered for about 30 minutes. Stir in the coconut milk and add additional salt, to taste. Cook for another 2 minutes and then remove the pot from the heat. Serve immediately, garnished with the Chives.

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