Mulligatawny Soup

mulligatawny soup

Recipe by Ivy Manning

  • 4Servings


  • 1 tbsp. olive oil
  • 1 carrot, chopped
  • 1/2 sweet onion, chopped
  • 1/2 Fuji apple, peeled and chopped
  • 3/4 lb. boneless chicken thighs, thinly sliced
  • 2 tbsp. Indian curry paste, such as Patak’s
  • 4 cups chicken stock
  • 1/4 cup basmati rice
  • 1/4 cup fried onions, such as French’s
  • 2 tbsp. fresh parsley leaves


In saucepan, heat oil over medium. Add carrot, onion and apple; cook, stirring occasionally, until tender, about 5 minutes. Stir in chicken and curry paste, then stock and rice; bring to a simmer. Reduce heat to low; cook until rice is tender, about 15 minutes. Season. Garnish with fried onions and parsley.