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Chef Wong's Famous Mulligatawny Soup Recipe - a curry based soup that is oh so delish!

Chef Wong's Mulligatawny Soup

Cuisine Gourmet
Author Catharine Preston


  • 250 g onion small dice
  • 175 g celery small dice
  • 175 g carrot small dice
  • 60 g green pepper
  • 175 g butter
  • 175 g flour
  • 30 g curry powder
  • 2.5 L chicken stock
  • teaspoons Thyme a few sprigs if using fresh, a few if using dried. If using fresh, don't forget to dig them back out at the end!
  • 90 g rice cooked
  • 60 g chicken meat cooked, small dice
  • 175 g Granny Smith apples about two apples, peeled, cored, small dice
  • 375 g cream or milk hot


  1. Saute mirepoix (onion, celery, and carrot) and green pepper. Add butter and let melt, then add flour to create your roux and cook for at least one minute (this helps cook out that "floury" flavor).
  2. Add in cooked rice and cooked chicken.
  3. Add in chicken stock, slowly, and thyme. Simmer.
  4. Add diced gala apples, simmer .
  5. Adjust with hot milk, cream, or heavy cream as needed to reach appropriate consistency.
  6. Note: If the soup starts forming a skin at the top when you let it sit for a while, it's too thick!