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Home » Soups & Salads » Soup Recipes » The Best Mulligatawny Soup Recipe

The Best Mulligatawny Soup Recipe

August 24, 2016 by victor 90 Comments

Mulligatawny soup in a while bowl, soup spoon filled with soup lifting up.

If you like mulligatawny soup, or even if you don’t like it that much, or you’ve never tried it, you have to try this recipe. This is the best mulligatawny soup recipe out there. Period. It’s that good!

Being a Seinfeld fan I’ve known about mulligatawny soup for a long while… Right, I learned about it from ‘The Soup Nazi’ episode, like millions of others I suppose. Remember the dialogue between Kramer and Elaine?

ELAINE: Do you need anything?

KRAMER: Well, a bowl of mulligatawny would hit the spot.

ELAINE: Mulligatawny?

KRAMER: Yeah. It’s an Indian soup. It’s simmered to perfection by one of the great soup artisans in the modern era.

Contrary to what I learned from the show and what stuck with me for years, mulligatawny is not an Indian soup. It’s a purely English soup made after an Indian recipe. The name roughly translates from Tamil as ‘pepper water’. The original Indian recipe is not even a soup, it’s a sauce that is served with rice.

According to Wikipedia, the original version of mulligatawny soup recipe consisted of a broth from lentils, fried onions and curry powder. Today it typically describes a thickened soup that is strongly spiced with curry powder and nutmeg. Often you will also see vegetables, nuts and rice added. Some recipes make use of port wine.

So, this incredibly delicious soup is a Western invention, but it comes with wonderful Indian flavors. This is one of my two most favorite soup recipes.

Curry powder

At the local spice store I can buy freshly prepared mild, medium and hot curry powder. I prefer mild hands down. Just my personal preference. If you like your soup spicier, substitute mild curry powder for medium or hot.

An even better alternative would be to make your own curry powder to suit your own taste.

Close up of a spoonful of mulligatawny soup inside a bowl of soup.

Meat

I’ve used chicken breast, ready-to-eat smoked bacon, chicken thighs and beef meat in this recipe. The winner for me is beef. Followed closely by chicken thighs. Then followed by chicken breast. Chicken breast is good and is an excellent option for calorie conscious people. However, chicken thighs definitely add a lot of flavor and taste juicier.

Sous vide chicken breast and slow roasted chicken breast are both great options if you want tender and very juicy white chicken meat in your soup.  Good quality stewing beef or beef chuck is an excellent option as well.

If you have leftover smoked meat (chuck, brisket, pulled pork, pork loin, pork chops, short rib, or kielbasa), use it, it works wonderfully with this soup, lending it a smoky flavor.

If you are using chicken thighs or beef, you can brown them about 1 minute per side over a fairly high heat. Browning chicken breast is a bad idea as it will become dry and rubbery later on, based on my experiments.

Vegetarian mulligatawny soup version

For the vegetarian option, instead of using meat, try adding sauteed oyster or other mushrooms with some onions toward the end of cooking. Satisfaction guaranteed! Don’t forget to substitute butter for olive oil and use vegetable broth.

Cream

Based on my research, it’s customary to add heavy cream to mulligatawny soup when serving, but I think the cream takes away from the depth of flavors in this amazing soup. My family loves it with the cream added though. I personally don’t. You decide for yourself.

This is the best mulligatawny soup recipe. Period. Mildly spicy, with mild curry flavor and beautiful color. Try it with beef and and caramelized mushrooms too. Every variation of this soup is marvelous. I've been getting numerous compliments for this soup. Don't wait, go make it now!

This is the best mulligatawny soup recipe. Period. Mildly spicy, with mild curry flavor and beautiful color. Try it with beef and and caramelized mushrooms too. Every variation of this soup is marvelous. I've been getting numerous compliments for this soup. Don't wait, go make it now!

The Best Mulligatawny Soup Recipe

4.90 from 29 votes
Print Pin Rate
Course: Soup
Cuisine: American, European
Keyword: mulligatawny soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 servings
Calories: 692kcal
Author: Victor

Ingredients

  • 6 chicken thighs (about 1 lb total, skinless, boneless, cut into 1/2-inch cubes; see notes for substitutions)
  • 1/2 cup yellow onions chopped
  • 2 celery stalks chopped
  • 2 small carrots diced
  • 1 leek thinly sliced (white part only)
  • 1/2 stick butter (unsalted)
  • 2 Tbsp all-purpose flour
  • 2 tsp mild curry powder or medium / hot for more burn in your mouth
  • 5 cups chicken stock (or chicken broth)
  • 1/2 apple cored and finely chopped
  • 1/4 cup white rice
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/8 tsp ground nutmeg
  • 1/8 tsp dried thyme

For serving/garnish

  • 1 cup heavy cream heated (optional)
  • Chopped fresh parsley

Instructions

  • Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
  • Add the flour and the curry, and cook over medium heat for 5 more minutes.
  • Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
  • Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
  • When serving, add heated cream (optionally) and chopped fresh parsley.

Notes

Substitute chicken thighs for about 2 chicken medium size breasts, about 1 lb in total.
If you prefer beef, use about 1 lb beef chuck or stewing beef, stewed to full doneness prior as it takes longer to cook than chicken.
For a meatless version, use 3 cups sauteed mushrooms instead of meat or chicken.

Nutrition

Calories: 692kcal | Carbohydrates: 30g | Protein: 43g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 282mg | Sodium: 746mg | Potassium: 1018mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6824IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 3mg

 

If you are looking for more cool Seinfeld recipes, check out The Best SEINFELD Recipes, Crafts, Printables & More! on Bomb Shell Bling.

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    Recipe Rating




     

  1. Craig H.

    December 11, 2022 at 8:35 pm

    Best and easiest (difficult combination!) Mulligatawny recipe I’ve tried. Easy to tweak.

    Reply
    • victor

      December 15, 2022 at 10:49 am

      Glad you liked it. Try my other soups, there are some really good ones. I think if you like Mulligatawny like me you will enjoy the other ones I have on my blog as much as I do.

      Reply
  2. BakedByTheDevil

    December 01, 2022 at 6:02 pm

    This soup is absolute perfection.
    It’s different yet familiar.
    Just beautiful.

    Reply
    • victor

      December 15, 2022 at 10:52 am

      Happy to hear it. Enjoy!

      Reply
  3. Teri

    November 01, 2022 at 1:46 am

    I have made this twice for my family and was asked to add to our “meal rotation”. Many family members are allergic to apples so I subbed mushrooms for apples and added more curry and salt to taste. Super delicious !

    Reply
    • victor

      December 16, 2022 at 1:13 pm

      Happy to hear it. Enjoy! Try my other soup recipes, I am sure you will love at least some of them if you like this one.

      Reply
  4. Kelly

    February 21, 2022 at 11:24 pm

    Great soup and my son really liked it! I used coconut milk as I’m dairy free. Delicious. The rice I used took longer than 15 mins to cook, but everything else in the recipe was perfect, including the slow cooked chicken breast I made from the recipe. Added a little less paprika for the rub than was called for, as I didn’t want the chicken to change the soup flavour. Thanks for this recipe! Will definitely make it again.

    Reply
    • victor

      February 22, 2022 at 9:02 am

      You are very welcome.

      Reply
  5. Kelly

    February 21, 2022 at 8:09 pm

    I am making this tonight with chicken breasts. If I follow your slow roast method and it has all those rub ingredients on it like cayenne and paprika, doesn’t that change the taste of the mulligatawny soup? Thanks!

    Reply
    • victor

      February 21, 2022 at 9:15 pm

      I don’t think it will change the taste much but you can always just use salt and some pepper.

      Reply
  6. Jennifer

    February 12, 2022 at 5:06 pm

    Wonderful and healthy soup!! My family enjoyed it – I added 1/2 teaspoon of turmeric. Thank you

    Reply
    • victor

      February 12, 2022 at 9:57 pm

      You are very welcome.

      Reply
  7. Bob

    February 02, 2022 at 8:12 pm

    Just made it, and it was great – Thank You!
    I liked better without the cream; wife liked better with it 🙂

    I increased the curry to 3tsp, and next time will make it 4.

    I wanted to add garlic and garbanzo beans, but glad I didn’t.

    Reply
    • victor

      February 02, 2022 at 8:26 pm

      😉 that’s exactly the situation in my family – I am no cream all the way but my wife and kids like it with the cream. Hey, try my Kharcho soup, it’s really good. For me it’s a toss between these two, both are my favorite soups.

      Reply
      • Bob

        February 02, 2022 at 8:35 pm

        That looks great too. May try in crockpot – thanks!

        Reply
  8. Lindsey

    January 31, 2022 at 9:37 pm

    This is an amazing recipe Victor!
    I made this for my family the other night and everyone loved it. I also would like to add that I made it with ground chicken instead of chopped and it was wonderful! I highly
    recommend!

    Reply
    • victor

      January 31, 2022 at 10:25 pm

      Enjoy!

      Reply
  9. Wynn

    January 07, 2022 at 1:24 am

    I’ve been a fan of Mulligatawny since long before there was a Seinfeld show, and really enjoyed this recipe for it! I’ve only ever had and made chicken versions of it and am interested in trying it with the chuck beef, kielbasa and other meats. Do you usually use chicken broth or stock for all the other meat versions also, or usually pair those with alternate broths & stocks like vegetable or beef?

    Reply
    • victor

      January 08, 2022 at 7:07 pm

      Wynn, I vary broths and stocks but often it depends on what I have on hand. I find that beef broth actually works well with chicken and kielbasa.

      Reply
      • Wynn

        January 09, 2022 at 2:26 am

        Thanks, Victor. I should have asked which broth is your Favorite match for each type of meat. I wing things a lot depending on what I’ve got on hand, too, but was hoping to start with which you’ve found to be the best matches. I’d also noticed you’d preferred ground chicken in the chicken lentil soup, and wondered if you’d ever used browned ground chuck in a Mulligatawny and how that had worked out? (I’d roasted a chuck beef last night, but have some lean ground chuck in the freezer.) I get on jags of making Mulligatawny (chicken) frequently at times, especially in winter. Is it me, or is this stuff slightly addictive?

        Reply
        • victor

          January 09, 2022 at 11:45 am

          Oh, I see… Thinking about it, I definitely prefer beef broth/stock… I often use it even with chicken or vegetables. I haven’t tried ground chuck in Mulligatawny but I used my favourite turkey meatballs several times and liked them a lot in the soup. Ground chuck should work and if not, I will make juicy meatballs (with a good amount of chopped onions which add a lot of moisture) with it, it should work very well. Yes, it’s addictive 😉 One of the most often cooked soups in our family. We all love it.

  10. Linda Dyer

    January 04, 2022 at 11:38 pm

    I followed the ingredient list but added more of these ingredients. 1.4 pds of Chicken, 1 whole granny smith apple, 1/2 cup of rice and a lot more pepper and way more curry. I used 3 diffent kinds of Curry…Vindaloo, Malay, and a regular store bought curry from Target. I probably used 5 teaspoons. It was really aromatic and not too spicy. I did not use parsley or cream. It was DELICIOUS!

    Reply
  11. Elsie

    November 21, 2021 at 6:16 pm

    I have made this before and it is very yummy!

    Reply
    • victor

      November 22, 2021 at 8:29 am

      Enjoy! Try my chicken lentil soup, it’s really, really good.

      Reply
  12. Katherine

    November 01, 2021 at 10:59 pm

    I thought that I was smarter than the author and added my “twist to it”. I added green lentils instead of the rice, which ended up being really nice! But I regret adding coconut milk…I read a bunch of other recipes that included it, so figured that it could only improve this recipe! It did not. The flavors were so vibrant, and then when I added the coconut milk it mellowed and I was a little let down. I’ll absolutely make it again, but not add the coconut milk / cream. Stick to the recipe with this one and you will be very happy!

    Reply
  13. Mavis

    October 17, 2021 at 12:04 am

    Can I come and eat at your house? I am a Very Senior lady living in Idaho and like your cooking.

    Reply
    • victor

      October 17, 2021 at 9:04 am

      Hi Mavis, you are very welcome to come over but boy, Idaho is thousands of miles away from here:)

      Reply
      • Mavis

        October 17, 2021 at 5:27 pm

        Thanks Victor

        I am an 84 year old lady and still cooking everything for myself. I found your blog and recipes online and I am very impressed with you and your cooking style. I grew up with salt and pepper and not much else in verity. I have been trying your recipes and like everything I have cooked. This has kept me interested in my cooking style. Thank you for sharing your great talent for food preparations.

        Reply
        • victor

          October 18, 2021 at 10:15 pm

          You are very welcome, Mavis. Enjoy!

  14. Susan

    August 15, 2021 at 5:19 pm

    Does this soup freeze well? By the way, I add diced potatoes. And the rice. Works great.

    Reply
    • victor

      August 16, 2021 at 11:31 am

      Hi Susan, yes, it freezes quite well.

      Reply
  15. Laura

    May 30, 2021 at 5:27 pm

    Soup is my favourite food and this may be the best soup I have ever had. Certainly the best soup I’ve ever made! Thank you for sharing

    Reply
    • victor

      June 16, 2021 at 4:58 pm

      Glad to hear that, Laura. I’ve been meaning to post my favorite lentil soup for months, oh my, I loooove it. Will try do it in the next few days. I have a feeling you will become a fan of it too.

      Reply
  16. Elizabeth

    April 25, 2021 at 10:45 am

    Do you cook the chicken first? I love Mulligatawny soup!

    Reply
    • victor

      May 08, 2021 at 9:36 am

      Yes, it needs to be cooked first.

      Reply
      • Susan

        February 02, 2022 at 8:35 pm

        My reading of this recipe is that the chicken is not cooked first. You add it raw to the soup with the rice. That’s how I’ve been doing it for a couple years and it comes out great. It’s my favorite soup.

        Reply
        • Bob

          February 02, 2022 at 9:27 pm

          I didn’t cook chicken first. Just boiled 15 -20 min with rice as directed

  17. Karen Ducharme

    March 28, 2021 at 12:47 pm

    Not enough liquid,it was more like a stew.

    Reply
    • victor

      March 30, 2021 at 9:10 am

      If yours came out too thick it’s a super easy fix – just add more chicken stock.

      Reply
  18. Christy

    February 09, 2021 at 10:36 pm

    This soup is my favorite soup. And I LOVE soup!

    Reply
  19. Alice

    December 24, 2020 at 7:11 pm

    wonderful recipe, my new favorite soup. thanks so much for sharing.

    Reply
  20. Kim

    December 21, 2020 at 10:21 am

    This is honestly one of the best soups I’ve ever had or made. I make a ton of soups! I’m vegetarian so I made it without meat and with vegetable broth and it’s still so delicious.

    Reply
  21. Linda

    December 17, 2020 at 1:02 pm

    Where does all the sodium come from? I want to make this but that’s not healthy.

    Reply
    • victor

      December 20, 2020 at 3:05 pm

      Most of it came from canned chicken broth which is high in sodium… I usually use chicken stock though and add a little salt to taste. Changed the ingredients to chicken stock, hope this helps.

      Reply
  22. Barbara

    December 14, 2020 at 4:59 pm

    This soup is amazing! Even my anti-soup husband loves it. The seasonings are perfect, and it is a flavorful, substantial fall soup. It is a soup that I’ll be making again and again! Thank you for the recipe!

    Reply
  23. Kathy

    December 04, 2020 at 7:45 pm

    Loved this recipe! Thank you! I’ve never had mulligatawny soup before. I have been missing out!!!
    Used leftover chicken breasts …. otherwise followed it exactly. Wouldn’t change a thing!! 🙂

    Reply
    • victor

      December 05, 2020 at 1:47 pm

      Glad to hear it, Kathy. I have a fantastic lentil soup recipe that I will be posting in the next day or two. I highly recommend trying it. Love it as much as my mulligatawny soup.

      Reply
      • Sue Behnke

        April 03, 2021 at 1:45 pm

        Where is your lentil soup recipe?

        Reply
        • victor

          April 05, 2021 at 10:54 pm

          Coming soon.

  24. john vandermaas

    November 10, 2020 at 9:08 pm

    i have been cooking for over 50 years! this recipe rocks!!!!!!!!!!!!!!!

    Reply
  25. Cheryl

    March 16, 2020 at 1:39 am

    I tried it with portobello mushrooms and sweet potatoes and red lentils. Very good,

    Reply
  26. Will

    February 29, 2020 at 8:26 pm

    Outstanding! Made this soup over a dozen times and can never have enough of it. Thanks for sharing.

    Reply
  27. Niki Flynn

    February 04, 2020 at 8:11 pm

    I can’t wait to make this recipe for dinner tonight! Do you think it would work if I used lentils instead of rice? My family loves lentils and I saw them used in other mulligatawny soup recipes. Thanks!
    -Niki

    Reply
    • victor

      February 05, 2020 at 7:57 am

      I think lentils would work very well in this soup.

      Reply
  28. Barbara

    December 28, 2019 at 12:29 am

    This soup was marvelous! Thank you so much.

    Reply
    • victor

      December 28, 2019 at 6:20 pm

      You are very welcome, Barbara.

      Reply
  29. Mich

    November 12, 2019 at 9:04 pm

    Wanting to make a meatless version but kids aren’t fans of mushrooms… so thinking of other veggies to add. Would potatoes be good in this?

    Reply
    • victor

      November 12, 2019 at 9:44 pm

      Potatoes are a good option. Personally, I would add grilled or pan-fried (un-breaded) eggplant. Or zucchini. Else, can’t go wrong with pasta (macaroni, orzo, etc.) Kids love that.

      Reply
    • Kevin

      December 26, 2020 at 6:28 am

      Just give your kids meat it is a protein that humans have used for thousands of years you are depriving them of nutrients that can only be obtained through carnivorous means means in a just society you would be locked up for child abuse and your kids sent to a loving family

      Reply
  30. Momo

    November 05, 2019 at 8:42 am

    Is 6 chicken thighs correct? That seems like a lot for 4 servings. I’m planning on doubling the recipe for a soup party, so that would be 12?

    Reply
    • victor

      November 05, 2019 at 10:19 am

      I suppose it depends on the size of the thighs. The ones that I normally use aren’t that big. 6 boneless, skinless may be a pound or so. I think 3 oz of meat per person/serving would be a good amount.

      Reply
  31. Marc

    September 29, 2019 at 10:03 am

    Authentic Mulligatawny soup did not have meat or cream in it. Furthermore, curry powder was not used, while individual spices were.. I am sure that this is a delicious soup, but it is a creamy meat and lentil soup, as opposed to a “Mulligatawny”

    Reply
    • victor

      September 29, 2019 at 3:20 pm

      Thanks for chiming in, Marc. So many variations of everything nowadays. My local supermarket sells white cucumbers that look nothing like normal cucumbers. They still call it a cucumber.

      Reply
  32. Debra Miller

    September 11, 2019 at 1:12 pm

    Absolutely delicious. I have made it several times, and the last time used full fat Coconut cream instead of regular cream. Wow, what a lovely flavor. I saved a small dollop for the top of the soup and then squeezed some fresh lime on the top.
    Definitely a keeper in our home. even my picky Husband enjoyed the soup.
    Thank you for Sharing,
    Deb

    Reply
    • victor

      September 12, 2019 at 2:59 pm

      You are very welcome, Deb. Thank you for your feedback.

      Reply
  33. Benni

    May 09, 2019 at 11:10 pm

    My husband & I are huge Indian food fans (even tho’ apparently mulligatawny is English — who knew?) so I made this recipe tonight & it is definitely my fav. mulligatawny soup to date. That includes the Indian restaurants where sometimes it’s too watery or there’s not enough chicken or flavor. I left out the apple, nutmeg & thyme simply because I didn’t have those ingredients & added a skosh of garam masala because of the nutmeg & the soup didn’t seem to lack anything at all.. I did add the heavy cream to smooth it out & I liked it better than without, but I suppose it’s just up to the cook. BTW, years ago, my husband & I were watching Seinfeld & said, “What’s mulligatawny?” Heh-heh… that led us to a whole new world of food — naan, dal, tandoor, tikka masala, chai… yum. Thank you for the great recipe, Victor!

    Reply
    • victor

      May 11, 2019 at 5:14 pm

      You are very welcome, Benni. So happy to hear that you found a new recipe that you liked a lot. Thank you for your feedback.

      Reply
  34. Karen

    February 28, 2019 at 9:06 pm

    Our local specialty Market used to make this soup. It was my favorite!! Sadly, they went out of business. I was still craving the soup so did a google search and found Victor’s recipe. The ingredients looked right, so I gave it a try.

    It was perfect! I loved it! I have hungry teens so doubled the recipe. Made it with chicken. Will be searching for a spicier curry, the one in my cupboard was too mild, I’ll add mushrooms next time, oh, and I added lite coconut milk rather than heavy cream.

    Can’t wait to make it again!

    Thanks for the great recipe and history about the soup!

    Reply
  35. Ruth

    January 23, 2019 at 12:46 pm

    Delicious recipe! I grated the apple with a cheese grater instead of chopping it up. It melted right into the soup and the soup was exceptionally tasty.

    Reply
  36. Berniece

    December 19, 2018 at 3:02 pm

    Perfect just what I was searching for!

    Reply
  37. Karen

    May 11, 2018 at 11:39 am

    I don’t normally comment on recipes, but this is the best mulligatawny we’ve tried so far. We are also big Seinfeld fans. Even our kids liked this soup (they haven’t liked any of the other Mulligatawny recipes so far). I like that it is relatively simple and doesn’t require any far out there kind of ingredients. For the meat, we just used leftover rotisserie chicken. Looking forward to leftovers today!

    Reply
    • victor

      May 11, 2018 at 11:45 am

      Thank you for taking time and leaving a comment, Karen. I am glad to hear that you liked the soup. Guess what, just mentioning it made me want it so badly that I will be making it today after work. I have some grilled chicken breasts left over from last night so I will use them in the soup. Can’t wait!

      Reply
  38. Kathie

    March 13, 2018 at 2:17 am

    I have made your recipe for Mulligatawny soup once and it was excellent! I wasn’t sure if the chicken thighs were supposed to cook in just the 15 minutes that the rice was cooking. So I cooked them separately and added them during the last 15 minutes of cooking. I am making the soup again tomorrow night for company and am still wondering when the raw chicken thighs are supposed to be added? I like your wife’s recipe for boneless skinless chicken thighs cooked in a skillet on the top of the stove. Easy and delicious!

    Reply
    • victor

      March 13, 2018 at 6:48 am

      Hi Kathie, glad to hear that you liked the recipe and thanks for writing the detailed feedback. As to the chicken, you don’t need to cook it separately as 15 minutes of simmering is plenty to cook through 1/2-inch pieces of meat. If you do want to pre-cook, then adding the cooked through pieces of meat at the last minute would ensure against overcooking… and I hear you, I love those pan-fried chicken thighs too 😉

      Reply
    • Kathie

      March 13, 2018 at 11:07 pm

      Thanks for answering so quickly! I was able to follow your advice for my company dinner tonight and the soup turned out great. Everybody wanted more!

      Reply
      • victor

        March 14, 2018 at 3:18 am

        You are very welcome!

        Reply
  39. Whitney Allison Kerr

    November 07, 2017 at 7:39 pm

    Yum! I don’t usually cook, but had a craving and found your recipe. As a novice, prep took me much longer, but the end result was worth it. Very yummy and I know tomorrow’s leftovers will be even better. Thank you!

    Reply
    • victor

      November 07, 2017 at 7:42 pm

      You are very welcome. I find cooking very rewarding, besides you can make just about anything in the kitchen whereas eating out is always limited in general in many ways. I am glad you liked the recipe. Please do come back and try my other recipes.

      Reply
  40. Boyan Minchev

    July 25, 2017 at 4:15 am

    I’ve tried this mulligatawny soup in the Cheh Republic back in 2015, it was amazing. Thank you for sharing this great soup recipe with us.

    Reply
  41. Kristyn

    April 06, 2017 at 9:40 pm

    I tried a kind of this soup earlier tonight, but I don’t think it had apples in it. If it did then I couldn’t taste them or find them. Are apples in most recipes and will it be ok if I don’t add them?

    Reply
    • victor

      April 09, 2017 at 2:55 pm

      My apologies about the delayed response, your message went into spam folder for some reason. Apples can be omitted, but I find that tart apples add complexity to the flavor. The apples are boiled and softened to the point that you don’t really feel them. I know they are there, but they are very subtle to notice easily.

      Reply
  42. Garnet

    April 03, 2017 at 12:04 pm

    Sounds delicious but if i use stew beef it will bake longer for the meat to become tender. At what point do you add the chuck or stew meat/

    Reply
    • victor

      April 03, 2017 at 12:29 pm

      Good point. I would prepare the beef separately and add it at the end. For softer cuts I would pan-sear, slice about 1/4″ thick and add about the same time as chicken. I have done it with chuck, flank and loin cut offs with excellent results. Honestly, I don’t use stewing beef much simply because it’s hard to cook as it consists of different cuts, some of which are very tough. I would definitely stew it first, separately, until tender then use in the soup.

      Reply
  43. Lara

    March 21, 2017 at 9:23 pm

    The soup turned out really, really good! Thank you for the recipe.

    Reply
    • victor

      March 21, 2017 at 9:33 pm

      You are very welcome.

      Reply
  44. Brigid

    December 21, 2016 at 10:44 pm

    What kind of Apple do you use?

    Reply
    • victor

      December 22, 2016 at 7:50 am

      I prefer green, tart apples.

      Reply
  45. Gm

    October 29, 2020 at 11:58 pm

    Mulligatawny is not only an Indian soup but it’s the national soup of India and the name itself is Tamil. While the British were in India, there were some recipes that were Anglicized to suit their milder spice tolerance. What you were talking about is called radar which is literally pepper water that’s a thin spicy soup.

    Reply
  46. victor

    October 31, 2020 at 12:40 pm

    Interesting perspective though very much contradicts my understanding of the origins of this delicious soup. Thanks for sharing.

    Reply

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    February 6, 2018 at 8:00 am

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