Classic American Mulligatawny Soup

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Mulligatawny is a beloved Anglo-Indian soup that found a permanent home in American kitchens, especially after the mid-20th century when curry-spiced comfort dishes became weeknight staples. This classic American version balances tender chicken, basmati rice, and a warm curry-spiced broth brightened with apple and lemon. It is hearty enough to serve as a main course with warm bread on the side.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 8 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 7 gSugar
• 28 gProtein
• 720 mgSodium
• 680 mgPotassium
• 85 mgCalcium
• 3.2 mgIron
• 14 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the soup base

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 1 Granny Smith apple, peeled, cored, and finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated

For the spice blend and broth

• 2 tablespoons mild curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 3 tablespoons tomato paste
• 6 cups low-sodium chicken broth
• 1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces

For finishing

• 1/2 cup basmati rice, rinsed
• 1/2 cup canned coconut milk (full fat)
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For serving (optional garnishes)

• 1/4 cup fresh cilantro, chopped
• 1/2 cup plain Greek yogurt
• 1 lemon, cut into wedges
• 2 scallions, thinly sliced

Directions

1. Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, celery, and apple and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
2. Stir in the garlic, ginger, curry powder, turmeric, cumin, coriander, and cayenne and cook for 1 minute until fragrant, taking care not to burn the spices.
3. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.
4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the chicken pieces and bring to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes.
5. Stir in the basmati rice and continue to simmer until the rice is tender and the chicken is cooked through, about 15 more minutes.
6. Remove the pot from the heat and stir in the coconut milk, lemon juice, salt, and black pepper. Taste and adjust seasoning, adding more salt or lemon as needed.
7. Ladle the soup into warmed bowls and top each serving with a dollop of Greek yogurt, a sprinkle of cilantro, and a scattering of scallions. Serve hot with lemon wedges on the side.

Cook’s Notes

• For a thinner soup, stir in an extra 1 to 1 1/2 cups of chicken broth at the end; for a thicker stew-like version, mash some of the rice against the side of the pot before serving.
• Bone-in chicken thighs add deeper flavor; simply shred the meat off the bones after simmering and discard the bones before adding the rice.
• Use a mild Madras-style curry powder for the most balanced American flavor, or add an extra 1/2 teaspoon of cayenne if you prefer more heat.
• The soup tastes even better the next day, so consider making it a day ahead and adding the rice only when reheating to keep its texture.
• Leftovers keep well in an airtight container in the refrigerator for up to 4 days; freeze without the rice for up to 3 months.

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