Mulligatawny

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Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl.

mulligatawny soup in pot.

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.

“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.”

Carolyn

What You’ll Need To Make Mulligatawny Soup

mulligatawny ingredients
  • 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.

oil and garam masala in dutch oven

Add the vegetable/apple mixture.

vegetable and apple mixture in pot

Cook, stirring frequently, until the mixture is softened, 7 to 8 minutes.

softened vegetables in pot with wooden spoon

Add the chicken broth, coconut milk, lentils, and salt.

chicken broth, coconut milk, lentils, and salt added to the pot

Bring the soup to a boil.

boiling mulligatawny soup

Reduce the heat to low and simmer, uncovered, for about 15 minutes, until the lentils are tender and starting to break down.

mulligatawny soup after simmering

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.)

blending the soup

Stir in the chicken and fresh lime, then taste and adjust seasoning if necessary.

chicken added to the soup

Sprinkle generously with fresh chopped cilantro. Serve with lime wedges.

mulligatawny soup in pot.

Frequently Asked Questions

Can mulligatawny soup be made ahead of time?

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.)

Why is it called “Mulligatawny?”

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.

Can I make this soup vegetarian?

Absolutely! Simply replace the chicken broth with high-quality vegetable broth and omit the chicken. Feel free to add some additional veggies, too.

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Mulligatawny

Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl.

Servings: 4 to 6
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

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

  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
  6. 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

Powered by Edamam

  • 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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Comments

  • I enjoy serving this soup to my family and friends with home-made naan, also a recipe from your collection. Because it is easy to prepare in advance and to transport, it’s my “go to” comfort meal to give away, and many of those families have asked for the recipe. It’s a pleasure to recommend your site, Jenn!

    • — Laurel Manoles
    • Reply
  • I love soup! This one is easy and has very unique flavors. My 3 kids gobble it up! Cilantro and fresh lime wedges are a must when serving.

  • We absolutely LOVE this soup!! My husband asks for it regularly and I have served it for company a few times to rave reviews. Jenn, you are a true treasure and I am so thankful to have found your site. We have tried about 15 of your recipes and every one is a keeper!

    • — Maryalice O'Brian
    • Reply
  • Wonderful soup with incredible complex but not hot or super spicy flavor. Easy and relatively quick to make. Delicious the first day and even better the next!

    • — Catherine Carpenter
    • Reply
  • I love making soups and this is my all time favorite and all time go to soup! The flavor is outstanding! I could never have come up with thus recipe on my own. I use muchi curry that has some added heat. Thank you!❤️

  • Wow, what a delicious, savory, flavorful soup! I love the texture of the lentils and veggies in this soup. I have made it several times and it has always turned out great. Most recently, I didn’t have any chicken so I simply left that out, and the soup was still amazing.

  • This soup was just what I needed when it’s -30! It came together so quickly and I love red lentils. I made only a couple small changes:
    – put in 3/4 cup of red lentils and 1/3 cup of arborio rice
    – added some garlic when I sauteed the veg
    – added some diced red peppers near the end
    I shared some with my parents and they immediately made it the next day as well! Thanks again Jen!

  • Simply wonderful, complex flavor, made the whole house smell divine

  • Delicious!

  • Made this tonite with some rice and was so pleasantly surprised. The lime juice is a must, wonderful flavour. Added some okra cuz I love it. Will definitely make again. Thanx for the recipe! New to your site but will be a regular now.

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