Spicy Mulligatawny Soup

Prep Time
Cook Time
Ready In

"This is from Cooking Light. It is my favorite version of Mulligatawny I've tried so far. I love it, but it is a bit spicy, so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make it spicy, it's wonderful with cucumber raita to cool it off!"

Original recipe yields 3 servings


  • Serving Size: 1 (437.3 g)
  • Calories 494.2
  • Total Fat - 30 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 55.6 mg
  • Sodium - 2137.8 mg
  • Total Carbohydrate - 35.1 g
  • Dietary Fiber - 8.2 g
  • Sugars - 20.6 g
  • Protein - 24.4 g
  • Calcium - 89.6 mg
  • Iron - 4 mg
  • Vitamin C - 37.2 mg
  • Thiamin - 0.8 mg

Step 1

Chop chicken into small cubes.

Step 2

Heat 1 teaspoon of oil in a small pan. Add chicken and cook through. Set aside.

Step 3

Heat 2 teaspoons of oil in a medium pot. Add apple, onion, carrots, celery and bell pepper. Saute for 5 minutes.

Step 4

Stir in flour, curry powder, ginger, pepper flakes and salt. Cook for 1 minute.

Step 5

Stir in broth, chutney and tomato paste. Bring to a boil. Reduce heat and simmer for 8 minutes.

Step 6

Add chicken and cook for 2 minutes until it's heated through.

Step 7

Sprinkle with parsley or cilantro to serve. Great served over rice and with naan. Also nice served with cucumber raita.

Tips & Variations

No special items needed.



I made this using leftover rotisserie chicken and this was wonderful. I will be making this quite often!!! Thanks for sharing this here with us. Made for the Billboard Recipe Tag Game.

review by:
(5 Dec 2012)


This is one of my favorite kinds of soup and this recipe is delicious. Very nice soup..

review by:
(21 Aug 2012)

Bergy (RIP" Forever in our Kitchen)

Lovely flavour loaded soup with just enough spice. The only change I made I omitted the tomato paste and added 2 chopped tomatoes (I had them on hand and they needed using). It made 8 lunch size servings - I have frozen some. Thanks Engrossed for a lovely lunch

(18 Apr 2012)


Have always said never made a Mulligatawny soup I didn't like and we certainly enjoyed this one. Admittedly found the Mango Chutney gave this a new to us taste, different but very nice. As I have found in many recipes the addition of tomato paste adds flavour. Nice and spicy and very good.

review by:
(13 Mar 2012)