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Mulligatawny Soup

Mulligitawny Soup

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Serves 4 to 6.
By Dennis W. Viau; modified from an Internet recipe.

In my research I learned that the name is Tamil and the origin is Southern India. Basically, this is a chicken and vegetable soup that is seasoned with curry powder. There is no one classic recipe; there are several variations. The flavor is mild, but you can ramp up the curry if you prefer a more spicy flavored soup. It is delicious and easy to make.


1 tablespoon butter
1 tablespoon pure (cooking) olive oil
¼ medium onion; chopped
2 stalks celery; chopped
1 carrot; chopped
1½ tablespoons all-purpose flour
1 teaspoon curry powder
½ teaspoon ground turmeric
4 cups (950ml) chicken stock, preferably homemade
½ apple; peeled, cored, and chopped (I used a Granny Smith)
¼ cup (50g) white rice (or brown rice, see below for when to add to the soup)
1 chicken breast; boneless and skinless, cubed
5 to 6 sprigs fresh thyme; tied together with kitchen twine, or a pinch of dry thyme
Salt and freshly ground black pepper to taste
½ cup (60ml) heavy cream (optional)


Heat the butter and oil in a large soup pot and add the chopped vegetables. Cook about 1 minute.

Add the flour, curry powder, and turmeric. Cook about 5 minutes.

Add the chicken stock (with the brown rice, if using)*. Bring to a boil. Reduce heat to low and simmer gently for about 30 minutes.

Add the chopped apple, white rice (if using)*, chicken meat, salt, pepper, and thyme. Return to a boil, then reduce the heat and simmer an additional 15 to 18 minutes. Remove the sprigs of thyme and discard. Season with salt and pepper.

The soup can be cooled and chilled at this stage if prepared in advance.

To finish, add the cream. Heat to serving temperature and transfer to bowls or a soup tureen.


*Brown rice needs to cook about 45 minutes and therefore it should be added early. White rice cooks in about 15 minutes and therefore it can be added later in the cooking process.