Mulligatawny Soup

Prep Time
Cook Time
1h 25m
Ready In

"The name comes from "mullaga" (pepper) and "tanni" (water). There are a thousand variations of this soup and this is one of them. It is delicately spiced with a wee bit of heat."

Original recipe yields 5 servings


  • Serving Size: 1 (595.8 g)
  • Calories 380.7
  • Total Fat - 26.9 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 146.5 mg
  • Sodium - 1823.2 mg
  • Total Carbohydrate - 9.7 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.1 g
  • Protein - 24.8 g
  • Calcium - 63.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.2 mg

Step 1

In a 4 qt pot, simmer the chicken, covered in 4 cups of water until tender, about 30 minutes.

Step 2

Remove, cool, skin, debone, and chop the meat; set aside.

Step 3

Save the stock in the pot and add the chicken broth.

Step 4

Heat a large frying pan and add the butter (ghee), garlic, onion, celery and carrot.

Step 5

Saute just until the onion is tender; add this to the pot of reserved stock and broth.

Step 6

Add remaining ingredients except the garnishes and chicken.

Step 7

Cover and simmer for 30 minutes; add deboned chicken and coconut milk if using.

Step 8

Simmer for 5 minutes; garnish with fresh coriander and pepper.

Tips & Variations

No special items needed.



I was intrigued by the name, and the ingredients looked interesting. They blended so well together and the result was a delicious soup for dinner last night. I used chicken breast instead of the thighs but other than that followed the recipe. So happy to have this addition to my soup recipes. Thank you for sharing it with us Patti! Linda

(16 Oct 2018)


Oh, my!!! An excellent soup. I've made Mulligatawny before, but the subtleness of the spices in this is an exceptional change - for the good! The only change I made was to add a handful of lentils to the pot while it was on the 30 minute simmer. Love lentils and curry spices! Thanks for posting such a lovely recipe - I would give it MORE than 5 stars!

review by:
(27 Oct 2014)


Lovely peppy soup for this blustery rainy day. Love the flavour. I didn't have the coconut milk so had to leave it out. Served 2 and have put the other 2 servings in the freezer to enjoy another day. This soup will be made again for sure! 18 August 14 Here it is Summer andthis soup is just as good as it was on a blustery cold day Love it!

review by:
(18 Apr 2014)


I made this using the coconut milk and WOW was this "gooda"!!! Great recipe. I will definitely be making this again.

review by:
(19 Oct 2013)

Derf "RIP" Forever in our Kitchen

very good chicken soup, DH was not feeling so good so it was perfect for supper tonight, we loved it, wonderful combination of spices, especially loved the ginger. i added some chopped asparagus, a small parsnip and a little rutabega with the carrots , celery and onion. we're looking forward to finishing it off for lunch tomorrow. thanks for posting !!

(13 Oct 2012)


Lovely comforting chicken soup! This was a lot milder than other Mulligatawny soups I've made, but I loved it because of was perfect while I was getting over a cold. I boiled frozen chicken breast tenders in one pot, while I cut up then sauteed the veggies in another one that I used to complete the recipe. I used some coconut oil with the butter to saute in, and sauteed the spices until fragrant when the veggies were done. I also added 2 apples. I used the coconut milk, not optional in my opinion. My only complaint is that the veggies got overly soft...I think it would have turned out better with a much shorter boiling period. Made for the Billboard recipe tag game.

review by:
(9 Oct 2012)