Chicken Mulligatawny Soup with Coconut Milk

Chicken mulligatawny soup, a delicious, spicy, hot and sour soup with Indian roots; my version features apple, mango chutney and coconut milk.

Black pepper, the king of spices, does much of the heavy lifting when it comes to the heat in this recipe, and it is tempered beautifully with coconut milk.

Anglo-Indian Pepper Water

The name Mulligatawny Soup comes from the Tamil miḷagāy and taṇṇi, which literally translates to pepper water.

This Anglo-Indian version dates back to the time of the British Raj in India, a time that still influences British food greatly.

It is rumoured to be a response to the British demand to start a meal with soup. Although I personally think that shares a common genus with rasam, a delicious South Indian soup.

The Indian influence on British food spread much further than the much-vaunted chicken tikka masala.

Everything from the overstated but very definite love of tea to the Scotch egg, which has its origins in the nargisi kebab, can be traced back to this dark time in British history.

My version of mulligatawny soup uses chicken as the meat, but it is often made with beef or lamb.

Black pepper is a key driver for both flavour and heat in this recipe. It is strangely an overused and underloved spice; it gets thrown on everything without being considered as a flavour in its own right.

Here it sits front and centre, in much the same way as it does in my Chettinad chicken curry.

It really does have the most wonderfully unique type of heat, very different to capsaicin found in chilli.

Then we have fruit, both apples and mango chutney. It may sound strange, but it just works!

Frequently Asked Questions?

How long will this recipe save?

You can save this soup in the fridge for 2-3 days, and the flavours will improve over time.

Reheat in a pan over a gentle heat. You should be aware that the apple will break down more if you do this.

Can I scale up this recipe?

Yes, this recipe scales beautifully. There is no real impact on the cooking time, although preparation time does increase with extra ingredients.

Can I use chicken breast?

Yes, but chicken breast does not shred as well as leg, and it will reduce the overall chicken flavour in the dish.

Can I use a different type of apple?

Yes, I choose Granny Smith apples because they have a tartness which I love in this recipe. But throw in any type of apple and explore the different flavours.

Why do you put the apples in acidulated water?

This is to stop the apples from browning before you add them to the soup.

Serving Suggestions

Mulligatawny soup often contains rice because it thickens the soup. I am personally not a fan, but stirring through a little cooked rice at the end is a nice touch.

A bit of bread with soup is a must, and I usually share one of my tandoori naan bread between two when I serve this.

I also like to garnish with a bit of coriander oil made with a neutral oil and some fresh coriander leaves. They add a little acidity to the sweet and spicy soup.

You can turn this idea up to 11 by serving a little bowl of kachumber salad on the side. Diners to stir through as they eat, it works wonderfully.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 24cm or 10" saucepan.
• Kitchen knife.
• Chopping board.
• Grater.
• Apple corer.
• Vegetable peeler.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Stirring and serving spoons.