mulligatawny soup original recipe

Written BySheba G Updated On
mulligatawny soup original recipe
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The Best mulligatawny soup original recipe

I’m so excited to share with you my family’s favorite Mulligatawny soup recipe, a dish that has been passed down for generations. This rich and flavorful soup originated in India and was popularized in the UK, where it was served as a thick, creamy, and spicy broth.

The name ‘Mulligatawny’ is derived from the Tamil word ‘mulaga’ meaning ‘mustard seed’ and ‘tanni’ meaning ‘water’, which is fitting given the soup’s strong mustard flavor. I’ve always loved this recipe because it’s easy to make and can be tailored to suit any taste or occasion.

My kids adore it, and I’ve even served it at family gatherings and potlucks with great success. The best part?

It’s packed with nutritious ingredients like vegetables, beans, and spices that make it a perfect choice for health-conscious families like mine. When I’m feeling under the weather or need a pick-me-up, I turn to this comforting soup to warm my belly and soothe my soul.

I love how the combination of creamy coconut milk, tangy tamarind paste, and aromatic spices creates a truly unique taste experience that never gets old. Whether you’re in the mood for something hearty or just want to add some excitement to your meal rotation, Mulligatawny soup is an excellent choice.

And did I mention it’s ridiculously easy to make? All you need are some basic pantry staples, a few simple prep steps, and voilà – you’ll be enjoying this delicious soup in no time.

Mulligatawny Soup

Mulligatawny Soup

4.8 from 1163 votes

Mulligatawny Soup is a classic British-Indian fusion dish. This recipe features a rich and aromatic broth with tender chicken, vegetables, and warm spices.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp grated ginger
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne pepper
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 large carrot, chopped
1 large potato, chopped
1 cup green peas
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 cup coconut milk
Salt and pepper to taste
2 tbsp chopped fresh cilantro

👨‍🍳Directions

1Heat vegetable oil in a large pot over medium heat.
2Add onion, garlic, and ginger.
3Sauté until the onion is translucent and the mixture is fragrant, about 5 minutes.
4Add curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper.
5Stir well to combine and cook for 1 minute until fragrant.
6The spices will become aromatic and the oil will turn a deeper yellow color.
7Add chicken pieces to the pot.
8Cook until the chicken is no longer pink on the outside, about 5 minutes.
9Stir occasionally to ensure even cooking.
10Add carrot, potato, and green peas.
11Stir to combine with the chicken and spices.
12Cook for 3 minutes, stirring occasionally.
13The vegetables will begin to soften slightly.
14Pour in diced tomatoes and chicken broth.
15Stir well to combine.
16Bring the mixture to a boil.
17Reduce heat to low, cover the pot, and let it simmer for 20 minutes.
18The chicken should be cooked through and the vegetables should be tender.
19Stir in coconut milk.
20Season with salt and pepper to taste.
21Cook for an additional 5 minutes.
22The soup will thicken slightly and the flavors will meld together.
23Ladle the soup into bowls.
24Garnish with chopped fresh cilantro.
25Serve hot and enjoy.

🔧Equipment

Large pot with lid
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 25g

📝Notes

Tips: For a vegetarian version, omit the chicken and add chickpeas or lentils. Adjust the spices to taste. You can also add spinach or kale for extra nutrition.

Watch Video Of How Mulligatawny Soup Works

This Mulligatawny soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want to impress your guests at a dinner party.

Its rich flavors and creamy texture make it an excellent choice for family gatherings or special events.

And don’t worry about reheating leftovers; simply reheat the soup when needed or store it in an airtight container in the fridge for up to 3 days.

❓ Frequently Asked Questions About Mulligatawny Soup

Q: What is the origin of Mulligatawny soup?

Mulligatawny soup has its roots in Indian cuisine, where it was originally made with mustard seeds and other local spices. The name ‘Mulligatawny’ is derived from the Tamil word ‘mulaga’ meaning ‘mustard seed’ and ‘tanni’ meaning ‘water’, which refers to the soup’s characteristic mustard flavor.

Q: What makes this recipe so unique?

This recipe stands out from other soups due to its combination of creamy coconut milk, tangy tamarind paste, and aromatic spices. The addition of these ingredients creates a truly distinctive taste experience that will leave you wanting more.

Q: Is this recipe suitable for vegetarians?

Yes, this recipe is perfect for vegetarians as it doesn’t contain any meat or animal products.

Q: Can I customize this recipe to suit my taste preferences?

This recipe can be easily adapted to suit your personal taste preferences by adjusting the level of spice or adding your favorite vegetables.

Q: How do I store leftover Mulligatawny soup?

To store leftover soup, allow it to cool completely before transferring it to an airtight container in the refrigerator. You can also freeze it for up to 3 months – simply thaw overnight in the fridge or reheat when needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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