Even if you don’t know how to pronounce mulligatawny, you should know how to make it. This delicious dairy free and top 8 free soup combines leftover chicken or turkey with vegetables and rice in a vibrant yellow coconut curry broth. This dairy free mulligatawny soup is perfect for a cold night!
The origins of mulligatawny soup are hazy. It’s definitely not an Indian dish, but seems to be a British adaptation of an original “pepper water” soup or curry. It’s gone through so many permutations over the years that this most definitely doesn’t resemble whatever original soup existed. Despite its hazy origins, however, this is one soup you won’t regret having in your repertoire.
This dairy free mulligatawny soup comes together super fast with leftover cooked chicken or turkey! It’s perfect for using up Thanksgiving leftovers, or that last bit of roasted chicken from the other night. It’s creamy, filling, and slightly sweet with an acidic hit of lemon that will leave you wanting another bowl! Don’t let the curry powder scare you, because this soup isn’t spicy at all. It has a wonderful flavor, vibrant color, and is easy and quick to make.
Make it Allergy Friendly for Your Family
This mulligatawny soup recipe as written is dairy free, gluten free, nut free, top 8 free, garlic free, and onion free. As always, be sure to check your labels if using store-bought chicken broth or curry powder, as these items can often contain allergens. I actually make my own broth and curry powder! You can leave out any of the vegetables if needed. To make this soup vegan, simply substitute a can of drained garbanzo beans for the chicken, and use vegetable broth instead of chicken broth.
Spice up a cold night with this delicious dairy free mulligatawny soup. Let me know in the comments if you’ve heard of this soup and how you liked it!
Dairy Free Mulligatawny Soup
This delicious dairy free and top 8 free soup combines leftover chicken or turkey with vegetables and rice in a vibrant yellow coconut curry broth.
Ingredients
- 1 Tbsp. olive or vegetable oil
- 3 celery stalks, diced
- 4 large carrots, peeled and diced
- 1 tsp. kosher salt
- 4 tsp. mild curry powder
- 1/2 tsp. garam masala spice blend (optional)
- 4 c. chicken or turkey broth
- 3/4 c. uncooked white long-grain or jasmine rice
- Water for rice (as indicated on your rice package)
- 1 large tart apple, peeled and diced
- 2 c. leftover cooked and diced chicken or turkey
- 1 (13.5 oz.) can full-fat coconut milk
- 1 c. frozen green peas
- 1 Tbsp. brown sugar
- Juice of 1/2 lemon
- Lemon wedges and cilantro for serving (optional)
Instructions
- In a large Dutch oven, heat oil over medium high heat. Add diced celery and carrots, and saute until the vegetables have softened slightly but not browned (about 3-5 minutes).
- To the pot add salt, curry powder, garam masala (if using), broth, and water needed for rice and bring mixture to a boil. Once the broth is boiling, add the rice, and set your kitchen timer for the time directed on your rice package. Stir every few minutes to ensure nothing sticks to the bottom of the pot.
- When there are 3 minutes left on your kitchen timer, add the chicken/turkey and diced apple. When your timer goes off, check your rice for doneness and cook for any additional time as needed.
- When the rice is cooked through, add the can of coconut milk, green peas, brown sugar, and lemon juice. Stir to combine. Cook for one additional minute to warm up the peas, then remove pot from the heat. Ladle into individual serving bowls and top with chopped cilantro and additional lemon juice if desired!
Notes
This mulligatawny soup recipe is perfect for using up leftover chicken or turkey, but if you don't have any on hand, you can cook 1 lb. boneless, skinless diced chicken breasts with the celery and carrots in Step 1, and then proceed with the rest of the recipe as written. To make this soup vegan, substitute one can of garbanzo beans for the chicken and use vegetable broth. As written this recipe is Top 8 Free, Dairy Free, Gluten Free, Garlic Free, and Onion Free. Please check labels on your store-bought broth and curry powder to make sure no allergens are present.
Nutrition Information:
Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 660Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 156mgSodium: 759mgCarbohydrates: 48gFiber: 5gSugar: 20gProtein: 43gNutrition facts may vary based on the ingredients, swaps, and products used.