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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Wow, what a delicious flavorful soup! My husband and I loved it. I even made a second batch the next day to freeze it. My prep time is a lot longer ( and I used my chopper) I guess I’m just slow! Definitely worth the effort. Thanks for another great recipe.
I love Jenn’s recipes, so I hate to leave a less than stellar review. I thought this recipe was just OK. I felt like there was something missing in it. The cilantro does make a difference. I made it exactly as written, even added some more salt. I wish I would’ve liked it more since it was easy and quick to make.
Terrific flavor. My spouse has to have a liquid diet,so I had to blend the whole thing but it wasn’t a problem.
I have a lot of very special soup recipes that I collected throughout the years… this one is my favorite! Wonderful flavors, easily adapted to be vegetarian..I serve it with roasted garlic Stonefire naan. I omit chicken and use 4 cups veg broth and 2 cups veg bouillon broth-and a little extra veggies- spectacular!!!
Loved this! Super easy. Even pickier, younger, family members ate this up. Thanks for another hit!! I did use the food processor for chopping the veggies, but didn’t see that info in the directions, glad I read the full preview article and knew this great tip.
I could find only coconut cream. Should I use half as much and add more stock or water?
I am cooking my way through your site and your cookbook, and have found every recipe to be a winner. Can’t wait to try this one
So glad you’re enjoying the recipes! Yes, I think the coconut cream/water or stock mix will work. Please LMK how it turns out!
Another excellent recipe. I did find after tasting that it really did need more flavor especially quite a bit more salt (broths vary widely in salt content). I also added more lime and about a teaspoon of garam masala to “warm up” the spice. Cilantro is a must have garnish for this.
I made the naan recipe to accompany this. It is so easy and probably the best thing I’ve made from Jenn’s cookbook/website.
This is so easy and so delicious! I made my broth from the rotisserie chicken carcass. I only used four cups of broth, because we prefer a thicker soup. The Trader Joe’s Reduced Fat Coconut Milk worked well. Even with less broth, it still made four generous servings with naan.
Trader Joe’s Vegetarian Samosas made a great first course served with a martini (two olives).
I substituted turkey for chicken. It was such a hit, I bought another turkey to make a double batch to freeze for our daughter (away in school). I also added 4 Bay leaves, 1/2 tsp. Turmeric, 1 tsp Cumin, 1 large Tbsp Curry, 1 tsp. Thyme, 1 tsp Rosemary, 1 tsp. dry mustard, 1 Tbsp. sage, 2 tsp Paprika, 1 tsp. ground Ginger and 1 Tbsp minced garlic. I keep cooked turkey on the freezer for further batches now. Easy and deicious!!
I made this for my family of 6 last night. I normally steer clear of soup with coconut milk, as I find the taste slightly unappealing; but I decided to give this a try since I’ve never met a Jenn Segal recipe I didn’t like. I’m sure glad I did, because it was a hit! I’ve added it to “My Recipe Box” and will make it again soon. Note: I didn’t have red lentils handy, so I used green instead.