If you’ve never had Mulligatawny soup, now is the time to make a pot! It’s like a warm hug for your tastebuds! This Anglo-Indian classic has stolen my heart (and my spoon).
I love how this soup brings together the best of both worlds. It has the comforting creaminess of a Western soup with the bold, aromatic spices of Indian cuisine.
It’s a culinary adventure in every spoonful!
The blend of curry, coconut milk, and tender chicken is absolutely divine.
Why You’ll Love This Mulligatawny Soup
Taste Sensation: This soup offers a delightful fusion of Indian and British flavors. It combines aromatic spices, tangy lemon, and creamy coconut milk for a truly memorable culinary experience.
One-Pot: The recipe simplifies meal preparation by combining all ingredients in a single pot. It’s an ideal choice for busy weeknights or lazy weekends when you want minimal cleanup.
Rich and Creamy: The addition of coconut milk gives the soup a luxurious creaminess and depth. It balances the spices beautifully.
Vibrant Presentation: With its golden hue from turmeric and garnished with fresh cilantro, Mulligatawny soup is visually appealing.
Ingredients
- Veggies: Onion, garlic, ginger, carrots, and celery stalks create an aromatic foundation. They add sweetness, warmth, crunch, and subtle earthiness, providing depth and nutrients.
- Apple: It adds sweetness and complexity.
- Olive Oil or Ghee: It adds richness to the soup.
- Spices and Seasonings: Curry powder, ground turmeric, ground cumin, ground coriander, salt and pepper, and bay leaf form a flavor powerhouse.
- Cayenne Pepper: It adds a spicy kick.
- Red Lentils: They add protein and a creamy texture.
- Chicken or Vegetable Broth: It ties all of the ingredients together.
- Coconut Milk: It adds a creaminess and richness to the soup.
- Cooked Chicken: It makes the soup more filling and satisfying.
- Lemon Juice: It adds bright acidity to cut through the flavors.
- Fresh Cilantro: It adds a fresh pop of color and flavor.
How to Make Mulligatawny Soup
Despite being gourmet, this soup comes together easily and fairly quickly!
1. Sauté the aromatics. Heat the olive oil or ghee in a large pot over medium heat. Add the onions, garlic, and ginger. Sauté until softened and fragrant, about 5 minutes.
2. Add the vegetables and spices. Add the carrots, celery, and apple. Sauté for another 3-4 minutes. Stir in the curry powder, turmeric, cumin, coriander, and cayenne (if using). Cook the spices for 1-2 minutes to enhance their flavor.
3. Simmer the soup. Add the red lentils, chicken or vegetable broth, and bay leaf. Bring the soup to a boil, then reduce to a simmer. Cook uncovered for about 20-25 minutes until the vegetables and lentils are soft.
4. Blend the soup (optional). If you want a smoother texture, blend part of the soup using an immersion blender or transfer some to a blender and blend until smooth. Leave some chunks for texture.
5. Add the coconut milk & chicken. Stir in the coconut milk and cooked chicken. Simmer for another 5 minutes to heat everything through.
6. Season and finish. Add the lemon juice and season with salt and pepper to taste.
7. Serve. Ladle the soup into bowls. If desired, serve with a spoonful of rice in each bowl. Garnish with fresh cilantro.
Tips for the Best Mulligatawny Soup
Here are a few tips and tricks I picked up along the way.
- Select the best broth. Choose a high-quality broth as it forms the base of your soup’s flavor.
- Pick the right apples. Use a tart apple like Granny Smith for a nice contrast to the savory flavors.
- Taste and adjust. Adjust the spice level by adding more or less curry powder or cayenne pepper to suit your taste preferences.
- Amp up the flavor. Cook the spices for 1-2 minutes to enhance their flavor before adding the lentils and broth.
- Ditch the meat. Make the soup vegetarian by omitting the chicken and using vegetable broth instead.
- Make it your own. Experiment with different ingredients such as beef, lamb, or seafood for a meatier version. Or, add other vegetables like potatoes or mushrooms for added flavor and texture.
- Serve it your way. Serve the soup with a spoonful of rice in each bowl for added texture and comfort. Garnish with fresh cilantro for a fresh and herbal note.
How to Store
If you have leftover soup, keep it fresh with these steps.
To Store: Allow the soup to cool completely before transferring it to an air-tight container. Refrigerate for up to 3-4 days.
To Freeze: Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months, thawing overnight in the refrigerator before reheating.
To Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Microwave individual portions in 30-second intervals, stirring between each, until heated through.
Mulligatawny Soup
6
servings10
minutes45
minutes254
kcalGet a taste of India with this classic mulligatawny soup! The blend of veggies, apples, lentils, chicken, and aromatic spices is such a delight.
Ingredients
1 tbsp olive oil or ghee
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp ginger, minced
2 medium carrots, diced
2 celery stalks, diced
1 apple, peeled, cored, and diced
1 tbsp curry powder (adjust to taste)
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper (optional, for heat)
1/2 cup red lentils
4 cups chicken or vegetable broth
1 can (14 oz) coconut milk
2 cups cooked chicken, shredded or cubed
1 bay leaf
Juice of 1 lemon
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish
Cooked rice, for serving (optional)
Instructions
- Heat the olive oil or ghee in a large pot over medium heat. Add the onions, garlic, and ginger. Sauté until softened and fragrant, about 5 minutes.
- Add the carrots, celery, and apple. Sauté for another 3-4 minutes. Stir in the curry powder, turmeric, cumin, coriander, and cayenne (if using). Cook the spices for 1-2 minutes to enhance their flavor.
- Add the red lentils, chicken or vegetable broth, and bay leaf. Bring the soup to a boil, then reduce to a simmer. Cook uncovered for about 20-25 minutes until the vegetables and lentils are soft.
- If you want a smoother texture, blend part of the soup using an immersion blender or transfer some to a blender and blend until smooth. Leave some chunks for texture.
- Stir in the coconut milk and cooked chicken. Simmer for another 5 minutes to heat everything through.
- Add the lemon juice and season with salt and pepper to taste.
- Ladle the soup into bowls. If desired, serve with a spoonful of rice in each bowl. Garnish with fresh cilantro.
Notes
- You can make this soup vegetarian by omitting the chicken and using vegetable broth.
- For a smoother texture, blend part of the soup using an immersion blender or transfer some to a blender and blend until smooth.
- Adjust the spice level by adding more or less curry powder or cayenne pepper to suit your taste preferences.
