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

One thought on “Mulligatawny Soup

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

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