A hearty, spiced soup with Indian roots and British colonial influence, Mulligatawny blends lentils, veggies, chicken, and curry spices into a warm, comforting bowl perfect for cooler days.
Origin Mulligatawny Soup
Originally derived from South Indian cuisine, the name “Mulligatawny” comes from Tamil words meaning “pepper water.” The British adapted it during colonial times into a rich soup with meat, rice, and vegetables, making it a cross-cultural classic.
What I Love About This Recipe
It’s rich, aromatic, and deeply satisfying — like chicken curry in soup form. The addition of apples and coconut milk gives it a unique sweet and savory balance, making every spoonful layered and exciting.
Also Read : Pork Wonton Soup
Mulligatawny Soup
Course: Recipes4
servings30
minutes40
minutes250
kcalIngredients
2 tbsp butter or oil
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 apple, peeled and diced
1 tbsp curry powder
½ tsp ground cumin
½ tsp turmeric (optional)
1 cup cooked, shredded chicken
½ cup red lentils or cooked rice
4 cups chicken broth
1 cup coconut milk
Salt and pepper to taste
Fresh cilantro or parsley, for garnish
Lemon wedges, for serving (optional)
Directions
- In a large pot, heat butter or oil over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
- Add garlic, diced apple, curry powder, cumin, and turmeric. Cook for 2–3 minutes until fragrant.
- Stir in lentils (or rice), chicken, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
- Stir in coconut milk and season with salt and pepper. Simmer for 5 more minutes.
- For a smoother texture, blend part of the soup using an immersion blender (optional).
- Garnish with fresh herbs and serve with lemon wedges if desired.
Notes
- For a vegetarian version, omit chicken and use veggie broth and extra lentils.
- Adjust curry powder based on heat preference.
- Leftovers taste even better the next day as flavors develop.