Mulligatwany Soup

Prep Time
Cook Time
Ready In

Recipe: #1022

October 21, 2011

"I have yet to find a Mulligatawny soup I didn't love! This has become our favourite version of the old classic, so much so that it is now served along side our Chunky Vegetable Clam Chowder for our evening meal on Christmas Eve. A year around favourite at our house, super easy to make and very freezer friendly. While we do not know the origins of this particular recipe or what if any changes have been made over the years - we are happy it found it's way to our kitchen. "

Original is 6 servings


  • Serving Size: 1 (417.2 g)
  • Calories 281.2
  • Total Fat - 13.3 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 14.4 mg
  • Sodium - 1455.4 mg
  • Total Carbohydrate - 30.1 g
  • Dietary Fiber - 3.5 g
  • Sugars - 7.8 g
  • Protein - 11.3 g
  • Calcium - 81.6 mg
  • Iron - 1.9 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large soup pot over medium heat melt butter, sauté cubed chicken breasts

Step 2

Add in onions, celery, apple, and curry powder sauté until onions are soft

Step 3

Add in carrots

Step 4

Mix in flour, salt and pepper,

Step 5

Add chicken stock, simmer until chicken and vegetables are tender.

Step 6

Whisk in coconut milk simmer until heated through.


No special items needed.

3 Reviews


This soup is divine! The flavours all meld perfectly! I did make a wee change in procedure. I used three chicken thighs, skinned them and poached them in the chicken broth. Took the meat off the bones and proceeded with the recipe. Used peas for the celery. DH and I thoroughly enjoyed our dinner. Thank you for sharing this awesome recipe Gerry! Made for Billboard Recipe Tag.


review by:
(5 Apr 2022)


Delicious! I decided to make it in my crockpot which worked out really well. I only used a teaspoon of curry. I also used 4 chicken thighs which after cooking them for 5 hours, I removed them deboned, tossed the soggey skin and placed the meat back in the pot about an hour before it was to be finished. I loved the flavor of the coconut and spice. I stacked the carrots and celery on the bottom, then chicken finishing with onions. then I added the rest of the ingredients. Cooked it for 4 hours on high and 4 hours on low! Fabulous! I had always heard about this type of soup and I'm sure I can not pronounce it. Thanks for posting. Made for Billboard tag. :)


review by:
(2 Mar 2013)


Really satisfying simple recipe for Mulligatwany! This was perfect for an easy flavorful dinner when I'm in the midst of an icky cold. I'd prefer this over chicken noodle soup any night! I'm used to my Mulligatwany having more of a sweet flavor to it from chutney, but this way was very nice too. We enjoyed it over rice for a one bowl meal. I used 1T butter, 1T olive oil, 3T Madras curry powder, 5 cups chicken stock, 2 large frozen chicken breasts that I partially cooked on the foreman grill before cutting them up, 2 small fuji apples and about double the coconut milk. This was more like 3 servings for us. Freddy Cat says thanks for the Chicken! Made for the Billboard recipe tag game.


review by:
(22 Feb 2012)

You'll Also Love