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Whoo-eee ! You’d better like curry! We do, but it was a little much. I only made 1/2 the recipe, but used all the veggies and 3 tsps of curry. Should have only used 2, and I had to add more water. Next time I’ll know, if there is a next time. Plenty of other soups to try first, though.
Why is there no PRINT option? Or did it covered by all your pop up ads
Hi Christine, the print option appears just to the right of the recipe name (not at the top of the post, but down where the recipe is). It’s a red button. On my laptop I don’t see pop-ups over it–they’re all on the bottom and sides. I hope this helps.
Reading the recipe found two additions of curry and bay leaf?
Hi Helen, it is only one addition, but I see where you got confused. In Step 2, it says “stir to coat with the curry mixture”. That “curry mixture” is the vegetables and spices in the pot. Thanks for pointing that out to us!
This soup was easy and delicious but I added potatoes instead of the apples. I will definitely make this again
I have made this over and over and over again! My husband and I love it. I like to substitute the cream for coconut milk and I add hot pepper flakes and cayenne pepper to the veggies for some spice. I also made this soup for a friend who is vegetarian so I used chickpeas instead of chicken. She loved it!
I love the idea of chick peas for my vegetarian friends
This soup is an all time favorite! I’ve made it countless times….never tire of it
I have been making mulligatawny for over 30 years and it comes out different every time. I render a whole chicken(salt pepper bay leaves)then remove and use mustard greens, kale, any greens (root veggies) rutabaga, turnips parsnips carrots, celery,cut into pieces. Curry, turmeric, pepper a large onion, Rosemary and Thyme. Curry is to taste. I serve with plain yogurt and Naan. I was using tomatoes and cream, I wanted a clearer broth. I add chicken meat back in towards the end of cooking to keep the meat from getting too stringy. Better than Bouillon is good if salty to create a more hearty flavor. When I really cheat I get a good baguette of bread cut it and place in the bottom of the soup bowl, a little surprise. Be creative! PS: It freezes really well!!
Thank you for sharing your version of Mulligatawny, Bob! Great ideas here.
First time making this recipe, fantastic flavors and very filling. The only thing I may do the next time I make it is I will probably use a little less salt, but it was fine.
The one thing I add the soup is COCONUT MILK, it makes if. With the curry etc,, you badly need the coconut milk, it kicks it up to the divine
Hi Myrtle, great suggestion! The addition of coconut milk is a change to the classic mulligatawny, but I’m sure it’s delicious.
Have now made this soup 3 times in just 3 weeks. It is really, really nice. Tasty without being overly strong in curry. I found there seemed little rice so now use 1/2 cup of rice instead. I also add extra liquid, using the remainder of the 1 litre stock , adding some when reheating single serves each time. The yogurt and chives just add to the flavour. Best soup I have made. Great on cold wet Covid days.
Perfect non spicy curry that my daughter really loves. Lots of wholesome vegetables and protein too. So delicious and healthy!
I’ve made it three times now. The first batch was the most amazing soup ever and the apples were an amazing edition. However the last two batches the apples tasted more sweet instead of tart and it ruined it for me. I can’t remember what kind of apples I used the first time but it must make a difference! Any suggestions?
Hi Danelle, you do want tart apples for this recipe. I always use Granny Smiths. Note that even tart apples become more sweet the longer they’re on the tree (or in cold storage) so you might want to taste the apples first before using.
I wouldn’t call it Mulligatawny, but it is delicious! Coconut is milk fits the bill vs cream, and all your veggies were western. The carrots sure do add color though! I like some chili’s in it, and I would add lentils instead of rice.
Did you know mulligatawny was developed to suit British tastes? So Western vegetables and cream do make sense here if you want the classic artifact. But lentils and coconut milk would be very tasty! The soup has a complex history, as does any food borne of colonial rule. Here’s an interesting article, about that, and here’s an even more interesting podcast about the history of curry in Europe.
This looks wonderful! Could it be made with coconut milk instead of cream/yogurt?
Hi Stephanie, that’s an excellent question, I don’t see why not! The cream is just stirred in at the end and topped with yogurt to serve. The yogurt is acidic, which you would not get from the coconut milk, so if I were to use coconut milk I might add a squirt of lemon juice or lime juice to serve.
Thank you for this recipe!! I just made it last night and wow, it is amazing. So flavorful and just hits it on every note.
Thanks for your comment Marla! This is one of my favorite soups. I even have some in my freezer right now. It’s great to make ahead too.
I’ve made this over and over. It is the best soup I make. I follow it as closely as possible to this particular recipe. I got it from a friend who owns a gallery and she served it at an opening. I have my own gallery now, and use it regularly for opening night hearty shares.
Wonderful! I’m so glad you and your friend like the soup!
It’s easy to make
So easy and it was full of curry flavor. Definitely will be making this again.
Absolutely delicious and will be a regular for sure! Chicken thighs have much more flavor than breasts so I wouldn’t miss out on the added flavor.
I plan to make it tonight but I have chicken breast instead of chicken thighs will that make a difference
Hi, Robyn! Chicken breast will work, they just tend to dry out whereas thighs have more fat and stay juicy.