Mulligatawny Soup

mulligatawny_thumbBring a taste of the exotic to a dreary fall day with this rich and fragrant chicken soup. A distinctive mélange of spice and fruit enliven this classic Indian dish.

This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.






Chicken breast, cooked, shredded 1 8-oz breast
Onion, diced, medium 1 each
Green chili, fresh (optional) 1 each
Ginger, fresh, minced 1 tbsp
Coriander, ground 1 tsp
Cumin, ground 1 tsp
Turmeric, ground 1 tsp
Curry powder 1 tsp
Nutmeg ½ tsp
Garlic, fresh, minced 1 clove
Tomato paste 2 tbsp
Red bell pepper, diced, medium 1 each
Celery, peeled, diced, medium 1 each
Carrot, peeled, diced, medium 1 each
Chicken stock, prepared 1 L
Granny Smith apple, grated 2 each
Salt ½ tsp
Black pepper, ground, fresh ½ tsp
Mint, fresh, chopped (optional) ¼ bunch


6 to 8 portions


  1. In a soup pot over medium heat, add oil. Sauté the onion and chilies until golden.
  2. Add the vegetables and tomato paste. Cook until softened, approximately 6 minutes over medium heat.
  3. Add the spices and continue to sauté until fragrant.
  4. Add the chicken stock and bring to a boil, reduce heat to a simmer and cook for 20 minutes.
  5. Add the cooked chicken and grated apple. Return to the boil, reduce heat and simmer for 5 minutes.
  6. Adjust seasoning with salt and pepper.
  7. Serve with fresh chopped mint (optional).


Stainless steel bowls, measuring spoons, measuring cups, cutting board, kitchen knife, soup pot, wooden spoon

5 thoughts on “Mulligatawny Soup

  1. Your top soup sounds very good
    When I find some time i would like to make it

  2. I May try it some dayr top soup s ounds very good and different .

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