Mulligatawny Soup Recipe

5 from 1 vote
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Soup
Cuisine Indian


For the soup:

  • 3 tbsp sunflower oil
  • 2 small onions, finely diced
  • 1 thumb-sized piece of ginger, peeled and finely diced
  • 6-8 chili rings, red
  • 1.5 teaspoons of curry powder
  • 800 g carrots, diced
  • 2 apples, diced with skin
  • 1 teaspoon salt
  • 800 ml of chicken broth
  • 250 ml coconut milk
  • salt, chilli, maple syrup to taste
  • 1 bunch of parsley, plus a few sprigs of coriander, finely chopped
  • 4 tbsp roasted and salted peanuts

For the pulled chicken:

  • 3 tbsp sunflower oil
  • 1 double chicken breast fillet (400-500 g)
  • salt


  • For the soup, heat the oil in a large saucepan and sauté the onion cubes, the ginger cubes and the chili rings until translucent. After about eight to ten minutes, the onions have developed a fine sweetness that can now be used for the soup. Add the curry powder, sweat briefly and mix everything together. Add carrot and apple cubes, sauté for a few minutes, add salt and deglaze with the chicken stock.
  • Cover the vegetables and cook over a low to medium heat for about 15-20 minutes until the carrots are tender. Pour in the coconut milk just before the end of the cooking time and simmer for two to three minutes.
  • While the vegetables are cooking until they are soft, the plucked chicken can be prepared: To do this, divide the double chicken breast fillet once in the middle into two fillets and cut them into slices that are not too thin. Heat the oil in a large pan. Sear the chicken breast slices over medium to high heat once briefly (only about 30-60 seconds) until crispy, then reduce the heat and let the fillet pieces simmer for about ten to twelve minutes, turning in between.
  • The low temperature (about level 3-4 at 9 in total) is important because the chicken remains particularly juicy and tender and can then be easily plucked. Take the meat out of the pan and carefully pluck it with a fork or your hands - if necessary, let it cool slightly beforehand.
  • Puree the soup finely, season with salt and chilli and, if necessary, a little maple syrup and serve with finely chopped herbs, roasted peanuts and the plucked chicken fillet.
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