Mulligatawny
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Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl.
Mulligatawny blends Indian and British flavors in a soup that’s the perfect balance of spicy, sweet, and comforting. (Fun fact for Seinfeld fans: remember Kramer’s favorite soup from the famous Soup Nazi episode? That’s mulligatawny!) There are as many versions of mulligatawny as cooks who make it, and it’s wonderfully adaptable to whatever you have on hand. You’ll find variations with rice, creamy coconut milk, lentils, meat, or purely vegetarian options, to name just a few.
This simple version features lots of veggies, red lentils, coconut milk, tender chicken, and an apple for a bit of sweetness. I often stir in some basmati rice for added substance, but truly, homemade or store-bought naan is all you need to complete the meal. Feel free to toss in leftover or frozen vegetables—sweet potatoes and frozen peas are both great additions—to make it even more nourishing.
Table of Contents
“This soup was delicious and very easy! I served it with Naan bread and it was a quick and hearty meal that I will be making again.”
What You’ll Need To Make Mulligatawny Soup
- Garam Masala: This fragrant Indian spice blend includes peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg. It’s available at most large grocery stores, but if you can’t find it, curry powder makes a good substitute.
- Carrots, Yellow Onion, Celery: These vegetables form a classic flavor base.
- Apple: Adds a unique, subtle sweetness and complements the spices in the soup.
- Chicken Broth: Provides the savory liquid foundation, enhancing the overall depth and richness of the soup.
- Coconut Milk: Gives the soup a creamy texture and a hint of tropical sweetness, complementing the spices.
- Red Lentils: Ideal for this soup as they cook quickly, add flavor, and thicken the soup. They break down during cooking, contributing to a heartier texture. Brown lentils are a suitable alternative, though they require longer cooking.
- Shredded Cooked Chicken: Using chicken from a store-bought rotisserie chicken or leftovers adds convenience and enriches the soup with protein and flavor.
- Lime Juice: Adds a fresh, zesty brightness, cutting through the richness and balancing the flavors.
- Cilantro: Provides a fresh, herbal note to finish the dish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Heat the oil in a large pot. Add the garam masala and cook, stirring, for about 30 seconds, until fragrant.
Add the vegetable/apple mixture.
Cook, stirring frequently, until the mixture is softened, 7 to 8 minutes.
Add the chicken broth, coconut milk, lentils, and salt.
Bring the soup to a boil.
Reduce the heat to low and simmer, uncovered, for about 15 minutes, until the lentils are tender and starting to break down.
Use an immersion blender to partially purée the soup until slightly thickened. (Alternatively, use a ladle to transfer 2 to 3 cups of the soup to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and return the blended soup to the pot.)
Stir in the chicken and fresh lime, then taste and adjust seasoning if necessary.
Sprinkle generously with fresh chopped cilantro. Serve with lime wedges.
Frequently Asked Questions
Yes, mulligatawny can be stored in an airtight container in the refrigerator for up to 4 days (bonus: its flavors deepen when left to sit). The soup can also be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up when frozen, so you may need to add a bit of broth when reheating.)
The name “Mulligatawny” comes from the Tamil words “milagu” (pepper) and “tannir” (water), reflecting its origins in South India. The soup was adapted by the British in India during the colonial period, who added meat and other ingredients, turning it into a heartier dish.
Absolutely! Simply replace the chicken broth with high-quality vegetable broth and omit the chicken. Feel free to add some additional veggies, too.
You May Also Like
- Smoky Chickpea, Red Lentil & Vegetable Soup
- French Lentil and Vegetable Soup with Bacon
- Pasta Fagioli
- Chicken Noodle Soup
Mulligatawny
Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl.
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon garam masala (or substitute curry powder)
- 1 cup diced carrots, from 2 to 3 carrots
- 1 cup chopped yellow onion, from 1 medium onion
- ½ cup finely chopped celery, from 2 stalks
- 1 tart-yet-sweet apple, such as Honeycrisp or Fuji, peeled and finely chopped
- 6 cups chicken broth, best quality such as Swanson
- 1 cup canned unsweetened coconut milk
- 1⅓ cups red lentils
- Scant ½ teaspoon salt
- 2 cups shredded cooked chicken, from a store-bought rotisserie chicken or leftovers
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- Pinch cayenne pepper (optional)
- ½ cup chopped fresh cilantro, for serving
Instructions
- Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the garam masala and cook, stirring, for 30 seconds, or until fragrant. Add the carrots, onion, celery, and apple, and cook, stirring frequently, until softened, 7 to 8 minutes.
- Add the chicken broth, coconut milk, lentils, and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered and stirring occasionally, for about 15 minutes, or until the lentils are tender and starting to break down.
- Use an immersion blender to purée the soup until slightly thickened. (Alternatively, use a ladle to transfer 2 to 3 cups of the soup to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and return the blended soup to the pot.)
- Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice, and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side.
- Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months in an airtight container. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up when frozen, so you may need to add a bit of broth when reheating.)
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 367
- Fat: 16g
- Saturated fat: 3g
- Carbohydrates: 35g
- Sugar: 7g
- Fiber: 6g
- Protein: 22g
- Sodium: 434mg
- Cholesterol: 35mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Can you make this in the instant pot? Ideas on how?
Hi Kirsten, It may be doable but I don’t have enough experience with one to tell you confidently whether or not/how to convert a recipe to an instant pot, so you may want to take a peek at these tips. It looks like they could be useful. Sorry I can’t be more helpful!
Is it possible to substitute a low fat coconut milk?
Sure, it won’t be quite as creamy, but it will work. 🙂
Jenn, once again you hit the mark! I followed your directions to the T with the exception of the chicken stock. I usually have homemade in the freezer and used it in place of store bought. This soup is so incredibly flavorful. Your recipes NEVER fail to deliver and are so easy! In fact, I have now canceled my ATK online subscription as your site gives me what I need!
Thank-you once again! Is there a new book in the works?
So glad you like the recipes, Diana! ❤️
And thanks for inquiring about a cookbook — I am in the process of working on a second one; it will be released in Fall 2021 — stay tuned!
I’m a big fan of this website and have loved every recipe I’ve cooked. I made this soup a few nights ago. However, I realized at the last minute that I had no coconut milk, so I sent my husband a few miles down the road to see if he could find any at the “local” stores, which aren’t “grocery” stores. He found only heavy cream and almond milk so I suggested he buy both so that I could see which I wanted to substitute in the recipe. I was concerned about using the heavy cream with the lime juice, but I used the heavy cream and it worked great. The soup was just as creamy and great tasting as when I made it the first time using the coconut milk. I did discover, though, that I actually like almond milk. I had never before tasted almond milk, but it looked and tasted too thin for this recipe.
Jenn, do you have a video that shows how to chop veggies in the food processor? Or advice on doing so? I always think that I will puree it, so never use for chopping.
Thanks, Lucky girl.
Hi Linda, Unfortunately, I don’t have a video for that but the key to chopping veggies in a food processor is to use the “Pulse” button. It will allow you to keep an eye on the texture and help you to avoid overprocessing the vegetables. See a quick video here. Hope that helps!
I’ve made this soup several times since I discovered your recipe about a year ago! It is a HIT at our house- my husband, myself, my 4 year old, (which is saying something), and my 14 month old (who struggles with eating, also loves his which is puréed)! I often make it with a with can of coconut milk and whatever lentils I have on hand (if not red, will take longer to cook)- but no matter what, it turns out delicious. Thank you from one tired cooking mama to another!
Does this freeze well? I am often cooking for one and don’t enjoy eating the same thing multiple times a week
Yes, Susan, you can freeze it. See the freezer-friendly instructions at the bottom of the recipe. 🙂
I made her Potato & Leek soup last week. It was so good I had to find another soup recipe by Ms. Segal even tho I have her cookbook, these two recipes were not in it. Tonight I made this, it was absolutely delicious. I follow recipes exact and this one was very easy to put together. I didn’t add anything additional to the soup pot but to my bowl I did add some more lime & cayenne pepper along with the cilantro. My family loved the soup.
Thank you for sharing these wonderful tasty recipes. You are our favorite chef!!!!
Oh and I really like the step by step pictures because it helps to see what size those carrots, onions, celery and apples were suppose to look like in the pot. Thanks..
Made this soup last night, delicious! Easy and full of flavor. Looking forward to leftovers!
Absolutely delightful aromatic flavorful soup. Made it just like the recipe but treated ourselves to homemade chicken stock. Sometimes coconut milk soups can be a little heavy but this soup was just right and not too rich. I trust your recipes so much that I doubled the recipe the first time. Once again a great family hit. So glad I doubled!
I came across this red lentil soup recipe by accident. It sounded so good that I ordered your cookbook a couple of days ago and set out to make this on my day off today.
The soup is magnificent (I did add a pinch of crushed red pepper flakes) and your beautiful cookbook arrived just as the soup was finishing up.
What a perfect day off…thanks for all your very special recipes.
Glad you enjoyed the soup and thanks for purchasing the cookbook! 🙂
This soup was delicious and very easy! I served it with Naan bread and it was a quick and hearty meal that I will be making again.