Mulligatawny Soup - Chicken & Vegetable Curry Soup - Food Wishes
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- Опубліковано 8 лют 2025
- I'm showing you my take on one of the world's greatest soups. Spicy and sweet Mulligatawny Soup is incredibly hearty, savory, and very comforting. This must be on every soup lover's bucket list. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes...
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/...
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Thanks Chef John for turning out some "classics" lately. Don't get me wrong, I love the experimental CJ vids, but seeing you do classic & widely popular recipes/dishes is very nice in its own right.
What is CJ?
@@Anthony-hu3rj Chef John
I wonder if Chef John can make Stuffies. What are Stuffies, you ask? Clam mixed with breadcrumbs and spices, put in half shell of clam and cooked in oven. They are very popular in Rhode Island and southeastern Massachusetts.
@@Fetch26291 we make something similar in Vancouver, identical but we STUFF the clams bread crumb mixture into mushrooms with melted cheese and clarified butter before baking off
@@Fetch26291 Or a suffed clam/oyster if you grew up in Connecticut.
The chicken broth made at home line got me 😂😂 Looks amazing, Chef John!
Not sure if you ever read the comments to your videos but you really do inspire and give confidence to so many people.
You've have helped me gain confidence in myself in the kitchen and its tranfering into life.
I recently left an abusive relationship where meals I cooked often ended up on the floor and me picking up shattered plates and mopping sauces.
Having the freedom to experiment with food for myself has become a joy. Your personaily and recipes help a lot with staying calm and "not letting the food win" 🤗
This specific soup was my late mom's favorite dish in the whole world! We would order it any chance we got during the fall and winter. I'm head over heels to give this a try.
Thank you Chef John for keeping up with this channel (and to your wife Michelle). Your long-ish time viewer and fan of 10 years.
I recently freed myself from a very long, judgmental relationship. Like you, I revel in the freedom to be myself and cook what seems interesting to me.
I find that cooking is a huge creative release for me, and Chef John has been a delicious resource!
Happy simmering
Hope it is Better for you both now. Well done. @@leeannefrench3856
I worked at an old country club in Kansas City where this has been the signature soup for decades, although theirs was puréed into a grainy texture. It was so incredible, what I wouldn’t give for the recipe. Mulligatawny seems to come in many different forms and I haven’t been able to find anything comparable to it. I’ll have to try this and see!
This one is perfection.
Back in the early 80's I spent one cold fall rainy weekend at a cozy motel north of San Francisco along the coast somewhere. Soaking in a hot tub. Burning fires of wood that smelled like incense. They had a really great restaurant and we were able to have meals brought to the room. One included mulligatawny soup. Bliss!
god bless brother you deserve this every day
Sounds like a lovely memory!
Chef John deserves a big round of applause for reaching 4.25 million subscribers! 👏👏👏👏👏👏👏👏👏👏👏👏
Congratulations Chef! 👍
chef john should just stop talking, it's so painful
I know! Congratulations Chef John I’m so happy for you and your lovely wife! I enjoyed this many times at Pacifica Del Mar but it hasn’t been on the menu or in restaurants for a long time. Thanks Chef I’ll be making this for my daughter her husband and new baby this week. I’m gonna be a grandma!! Yipee
I know! Congratulations Chef John I’m so happy for you and your lovely wife! I enjoyed this many times at Pacifica Del Mar but it hasn’t been on the menu or in restaurants for a long time. Thanks Chef I’ll be making this for my daughter her husband and new baby this week. I’m gonna be a grandma!! Yipee
Oh my god, this soup was super popular back in the 90's at least here in Denmark. Recipes for this was everywhere, but my dad (a chef) made a version very similar to this, minus the tamarind and red lentils, as it wasn't widely available. We usually added the precooked rice as we sat at the table. Nostalgia in a bowl!
Chef John. I made your recipe for Mulligatawny soup yesterday . It is absolutely delicious.Thanks much.
I just made this but I melted butter and mixed in a seedy Dijon then brushed that mix on the chops then seasoned and proceeded per your recipe adding mushroom caps and boiled and cooled small red potatoes cut into quarters… all to bake together. Fantastic!
Wow, "You are the Chef Johnny of your Mulligatawny" would seem to be the point at which the space-time continuum folds back on itself and the universe vanishes. And yet I'm still here. And hungry.
Made this last night. Very good and I loved the flavor the apples added!
Soup is my favorite food group! I’m making this! Thanks Chef John
Chef John, I’ve been anticipating this one for a long time!! This is one of my favorite soups and I’m so excited to try Food Wishes’ version. Thank you!!!!
We make turkey stock after thanksgiving and use it for mulligatawny at New Years.. always have used the recipe from "The Joy of Cooking"...it's amazing, but we may have to try this one for a true New Year beginning!
This soup was one my mom made for dinner parties but it’s been totally unknown to my tastebuds. I’m thinking I need to try this really soon.
Thanks matie, so many happy memories of eating this with my grandad - he was ex merchant Navy and loved it. I think the name used to make me laugh,I must have been about 5 . My older brothers hated it .
You used to be be able to get it in UK in a tin by Heinz. Nothing like my grandad or you do.
Yet another great recipe for everyone to try. Cheers matie
Everytime I search for a recipe on YT, Chef John is in the top 3 of the search results. For good reason. I have become a student of Food Wishes.
Now, I cannot wait for autumn. Perfect soup. Will surprise the Wife. She will love it.
One of my best memories was cooking this soup with my best friend and his girlfriend. Sadly he got cancer and died some years later. But that memory is still strong and vivid. That's what good food can do.
Thanks for sharing this recipe. Mulligatawny has been one of my favorite soups since I first tasted it at the Boma restaurant at Disney's Animal Kingdom Lodge. Sadly, when I've tried to make it in the past using recipes I found on the interwebs, the results haven't been as good as what I had at Boma. I'm optimistic your recipe will the one I've been looking for. Thank you!
I haven't seen one thing Chef John's made that I wouldn't immediately eat. Everything he cooks looks so good and he makes the process as simple and accessible as possible to us novices.
That looks absolutely delicious. I'm glad Autumn is here, it brings the best recipes
Yes, 'tis the time for comfort food.
Made this for dinner tonight. It was very good!
So I made this tonight. It's a lot of ingredients and prep work but worth it. This really is an amazing soup! Everyone loved it!
Just made this! So good! New favourite soup and that is saying a lot!
Another great recipe! I will cut down cooking time immensely by using my Instant Pot to cook the chicken and then proceed with your steps for the rest of the soup. Thank you.
Have always been curious about this soup. Never had it or saw a recipe for it. Soup season is on the way --- Must finally make this one!
Oh, suggestion for leftover cream of coconut: Pina colada, of course!
Made this tonight for the family and everyone thought it was spectacular! The flavors are amazing and it was not too spicy for the Mrs... A printed copy from the AllRecipies website has made into my personal recipe vault. Thanks, Chef John!
Englishman here. This is interesting, as I've only ever had it or done it with beef. Will happily give the chicken a go.
Made this today, it is everything you promised it would be. Thank you, and keep up the good work.
This looks phenomenal! Now that we're heading into soup season, I'll have to add this into rotation!
Thank you for such yummy recipes delivered to us with good humor!
"I think we have sherry with the soup" "Same procedure as last year?" "Same procedure as every year James"
I’ve been looking at your channel a couple of years and I must say you are a top line chief ✌️
I've made Mulligatawny exactly twice. The recipe called for Scotch Bonnet peppers. The first time, I made it for two, per the recipe, and it was lovely. The next time, I made it for six and trippled the ingredients, which I learned is something you don't do with spices and things like Scotch Bonnet peppers. It was quite the experience. FWIW, I liked it just fine, and watching my guests was a lesson in courtesy and grace.
Funny I just watched the Seinfeld episode soup Nazi. Very fitting, looks amazing, Great Job Chef John
Same here! The Soup Nazi would be furious if he saw this! Gotta luv Elaine...Hey maybe Chef John saw it again too?
Wasn't it Kramer that extolled mulligatawny soup?
@@johnkozup9959 it was one of the recipes Elaine found in the armoire. Yes Kramer did love it.
NO SOUP FOR YOU!
Just rewatched it last night. It’s so random that chef John posted this. It’s the first soup on his menu haha and I had to look it up I never heard of it
I made it exactly as demonstrated. This is a very tasty soup, indeed!
I love mulligatawny soup, it has some many ingredients, but it so awesome....I make it rustic style with the thigh bones left in the soup.. So good...
Made it for supper with our pasture raised chicken! As always Chef John… just right. Now for the Naan🌈🦋Marjorie from Georgia US Thank you for your great ideas
Greetings from Jacksonville Florida USA. Finally found the tamarind paste at a local Asian market, so I'm good to go. Can't wait!
Made it. Very good, used RO-TEL instead of slaving over dicing a tomato. Worked out well.
This looks amazing. Can't wait to add this to my go to soup rotation.
I've never heard of this but it looks amazing. Thanks Chef John, will try this on the weekend!
Chef John that's looks sooo good. As we head into fall I start thinking about soups ... this has just bubbled up to the top of my list. Thank you!
HOW? i was just thinking "i want a new recipe with curry and vegetables. Lets search through chefs johns channel, hopefully he has something" and here it is, fresh uploaded. Like he can read my mind.
My favorite cooking channel
I love this soup! Thanks again for your wonderful videos.
Did you by any chance, find this recipe in an old armoire?
Pack it up, Soup Nazi, no more soup for you... NEXT!
No soup for you.
This soup looks so good I might actually attempt to make it.
Darling boy, the presentation of this dish knocked my socks off. What a SPECTACULAR fall warming dish this will make. And to carry that apple sweetness off? Burn a couple of fall scented candles on your table. I think this will be on par with the Windsor's. That otta show that Gordon up, yeah! Thanks for a cut to the chase version of a wonderful Anglo-Indian "starter".
To be authentic it needs to be made from lamb stock and have a chopped parsnip as well Chef John....this is from my Mum who was An Anglo Indian lady! But yours still looked delicious and I agree it is a great soup....up there with Italian minestrone and Russian Borscht!
Looks fantastic!
Hi Chef John! Sticking with the Anglo-Indian theme, it would be great to see your take on Kedgeree, too!
I love kedgeree!!!
I love the bonus apple cutting lesson 😂
This looks perfect for fall. Can't wait to try it!
I was just thinking about Fall Soups. This looks delish!😍
Merci Chef John.
Green onion garlic naan! I can't wait!
Thx man I made your take at work,sold out thanks alot
Oh my it looks delicious 😋
Made this this morning with the naan. What an amazing lunch👏👍. Thanks for this recipe 🙏 Not an annoying soup 😂
I've fallen in love with curry soups after traveling to Asia. This is on the must make list.
thanks chef john from the disabled chef.👍👍👍
This looks and sounds soooooo delicious!
I love mulligatawny soup. The recipe I use is quite a bit brothier and has apple slices poached in the broth. I will try yours and see which I like best.
You truly are gods gift to the culinary world. Thank you 🙏
Scrumptious
The best, THE BEST, is at the Singapore Cricket Club. I was there in 1986 as a junior expat banker, accepted to the club just to play squash for two of their teams and spent every free moment there. Paradise.
The soup looks easy to make ..thanks to this Great video...👏🙏
Definitely have to try this! Tamarind is great, but I’ve never bought the paste before, just used other things with it in! I think I’ll skip the coconut cream and just make it thinner.
You know, this is canonically Batman's favorite meal, so I've always wanted to try this! Thank you Chef John!
Was just going to mention that!
Waiting for the weather to cool a bit and then I will try it.
Thanks John
As an Indian 🇮🇳 and a fan of "Seinfeld," I salute you for this recipe, Chef John 👨🍳
Yummy! Making this if it ever cools down here.
That looks so delicious!😋😋
As shown by "Dinner for One" - this soup goes great with sherry or other sweet wines.
I add 1/2 C rice in addition to the lentils.... lentils and rice make a "complete protein", which adds a little more nutrition and a little more thickening.
This looks like a perfect Saturday project. Thanks!
Best soup ever! Will you ever make Byriani?
Lovely stuff. do like a good bowl of Mulligatawny. Though I don't think I've had it made with chicken before, sounds good. growing up it was usually made with beef, mince [either beef or lamb] or game.
Was one in a pantheon of soups we ate growing up, as we usually had soup with or for two meals a day in Scotland back then. Soup;Brown was another similar favourite, though better known as Windsor soup. Its worth a try too if you ever feel inclined. 🥣
I've a feeling with winter & rising food prices a lot of us will be going back to soups again very soon.
I really like these recipes that only have one or two ingredients outside the stuff I have normally. Like, I’d probably only need to buy one or two things to make this today. Great stuff as always, chef!
Yes
Best I've ever had was at Slackwater Pub & Pizzeria in Ogden, UT. 😋😋😋
Looks very yummy chef John thanks for sharing will make it this fall
Adding the Granny Smith apples threw me off at first but then it made perfect sense: The sugar from apples balances out the entire flavor profile. The tamarind paste was a nice touch, combined with the sourness of the apples as well, but the coupe detat was the coconut cream which gives a South Asian dish a Southeast Asian vibe. Genius.
If you're using the coconut cream, try lime juice instead of tamarind. They pair better. Also I think a little sugar to taste at the end is rather mandatory. This version looks to be a tad on the sour side. I always sugar mine, and the only sour I use are the apples.
Great Recipe, which I will do even during the Heat Wave. Now, since I am half-Irish, I can't start a meal without an Ale or Whiskey...
I always have containers of soup in the freezer.... Mulligatawny, Minestrone, Chicken Veggie w/Spaetzle, and Chicken Congee (a rice based soup).
I love a good curry so this soup sounds perfect I will give it a try with a home made nan bread ..
The US Navy made that soup at least twice a month. first time i ate it was during my enlistment.
Tried to make it last week, it’s delicious! I was short some ingredients: no matter what this man tells, I was out of lentils…
Thank you Chef Jarn. Nothing to say mate, all the nice appreciative people said it all.
OMG, the only thing I literally don't have for this is the tamarind paste! I even have red lentils. Oh and adding the coconut cream is a nice touch. Now I am ready for fall so I can truly enjoy making and devouring this!
Tamarind is not mandatory, or even necessary. Don't worry about it. When the soup's ready, and you feel that it still needs some extra sourness, squeeze in some lime juice. Lime pairs better with the apple and coconut anyhow. I'm surprised John didn't go that direction, actually.
I don't try the tamarind paste... I REALLY don't like tamarind, AT ALL! But I've been told that my Mulligatawny is great without it anyways!
6:36 i'm impressed, Chef John said _'mulliga tanni'_ quite close to to the original Tamil pronunciation! (well, as close as you can get with an American accent)
same here, considering that Tamil culture isn't all that well known in the US
That looks lovely! I would have to pass on the potatoes because I can't digest them, but I could substitute Rutabaga cubes. Thanks for the culinary inspiration!
Ew, no. Just skip the spuds. They're not a requirement of mulligatawny anyway. The lentils should provide all the starchy heartiness you need.
You are the Michael Burry of your Chicken & Vegetable Curry.
This recipe looks amazing! 👏
Made this one with sweat potatoes.. Taste imazing))
Can you please tell me what spices are in the curry powder because I never use the pre-made powder? Thank you for sharing your recipe 😊
Looks so delicious!! 🤤