Mulligatawny Soup

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Mulligatawny soup is a vibrant blend of Anglo-Indian flavors, merging Eastern spices with Western comforts. This soup has evolved over time, crossing continents and home kitchens, and continues to charm with its unique, satisfying character. Whether you’re a seasoned cook or just beginning your culinary journey, learning to make this classic soup is both rewarding and accessible.

What Is Mulligatawny Soup?

Mulligatawny, from the Tamil words “milagu” (pepper) and “tannir” (water), started as a spicy broth enjoyed in South India. British colonial influence layered in creamy, rich ingredients—turning it into the hearty, flavor-packed dish we recognize today. Mulligatawny is now celebrated for its velvety texture, aromatic spice blend, savory broth, and signature golden hue.

At its heart, the soup combines curry-spiced vegetables, tender chicken, creamy coconut milk, and a touch of fruit—typically apple. Lentils or rice can thicken the soup, making each bowl warm, filling, and nuanced.

Why Mulligatawny Soup Belongs on Your Table

This dish balances a range of flavors and textures:

• Rich, complex flavors. Turmeric and curry powder provide warmth. Aromatics like ginger and garlic give depth. A tart apple and lemon juice introduce bright acidity, balancing the richness of coconut milk.
• Satisfying comfort. With lentils and chicken, each bowl is hearty, with varying layers of creaminess and substance.
• One-pot ease. Minimal cleanup. Straightforward process. All ingredients simmer together for a robust, unified flavor.
• Customizable profile. Vegetarian, dairy-free, or gluten-free needs? Swap the protein, switch the broth, or skip the chicken—the result still shines.

Essential Ingredients for Mulligatawny Soup

Great Mulligatawny relies on synergy—not just single notes. Each ingredient adds something to the final experience:

Pro tip: Choose a tart, crisp apple like Granny Smith—its acidity balances the coconut milk and lifts the dish. Homemade or high-quality broth also noticeably improves flavor.

Step-by-Step: How to Make Mulligatawny Soup

Turning these simple ingredients into a restaurant-worthy soup is straightforward. Here’s a practical walkthrough of the process:

1. Sauté Aromatics

Set a large soup pot over medium heat. Add a splash of olive oil or ghee. Toss in diced onions, followed by garlic and fresh ginger. Sauté for about five minutes, letting them sweat and release their fragrance. Stir often to prevent browning.

2. Build the Flavor Base

Add chopped carrots, celery, and apple to the pot. Continue to stir for another three to four minutes until everything begins to soften. At this stage, sprinkle in your curry powder, ground turmeric, cumin, and coriander. Stir to coat the vegetables and toast the spices. Let the heat wake up the spice aromas and mellow any bitterness.

3. Simmer the Soup

Pour in the red lentils (or rice), and add the chicken or vegetable broth and the bay leaf. Bring the mix to a gentle boil. As soon as bubbles break the surface, lower the heat to maintain a simmer. Cook uncovered for 20 to 25 minutes, or until the lentils and vegetables are softened and the soup thickens slightly.

4. Optional: Blend for Creaminess

For classic Mulligatawny texture, consider blending. Use an immersion blender to purée part of the soup directly in the pot, or ladle half into a stand blender before returning it to the pot. Aim for a mix of creamy and chunky textures.

5. Add Coconut Milk and Chicken

Pour in the coconut milk and stir in cooked, shredded chicken. Simmer for another five minutes until the chicken is heated through and the soup looks silky.

6. Final Seasoning

Stir in lemon juice to sharpen the flavor. Taste, then season with salt and black pepper as needed. For a spice-forward palate, sprinkle in a bit of cayenne pepper.

7. To Serve

Ladle soup into warm bowls. Top with a spoonful of cooked rice if desired. Finish with fresh cilantro and a wedge of lemon for a burst of color.

Tips and Tricks for Stellar Mulligatawny Soup

• The right broth makes a world of difference. Homemade stock delivers the deepest umami. If using store-bought, opt for low-sodium for better control.
• Spice balance matters. Start slow. Curry powders can range in intensity. Taste partway through and adjust.
• Don’t overcook the apple. Add it a minute after the root veggies to keep some body and freshness.
• Vegetarian variations: Skip the chicken, use vegetable broth, and substitute with more lentils, chickpeas, or tofu.
• Make it gluten free. This soup is naturally gluten free if served without bread and if the broth is gluten free.
• For a creamier result, blend more of the soup, or stir in extra coconut milk at the end.

How to Store and Reheat Mulligatawny Soup

Mulligatawny soup tastes even better the next day as the flavors settle. Here’s how to store and reheat:

• Let soup cool to room temperature before storing.
• Refrigerate: Transfer to airtight containers. Soup keeps safely for up to four days in the fridge.
• Freeze: Pour cooled soup into freezer-safe containers, leaving an inch at the top. It will keep in the freezer for up to three months.
• Reheating: Thaw frozen soup in the fridge overnight. Reheat gently on the stovetop over medium-low heat, stirring regularly. If the soup thickens, add a splash of water or broth until it reaches your preferred consistency. For single servings, microwave in 30-second bursts, stirring between each.

Serving Suggestions and Pairings

Mulligatawny stands strong on its own, but you can round out your meal:

• Rice (plain, jasmine, or basmati) enhances texture and makes the dish more filling.
• Naan or flatbread is ideal for dipping.
• A crisp salad—such as cucumber, tomato, and onion with lemon dressing—provides a cooling counterpoint.
• Lemon wedges and fresh herbs laid on the table let everyone adjust acidity and aroma to taste.

Frequently Asked Questions

Can I make Mulligatawny soup ahead of time?

Absolutely. The flavors meld and improve after resting overnight. Reheat before serving and stir in fresh herbs for brightness.

What proteins work as substitutes?

Try diced turkey, lamb, or firm tofu for a new spin. Shrimp can also be added just before serving for a seafood twist.

How spicy is this soup?

Mulligatawny is versatile—mild with the base recipe, hotter with added cayenne or extra curry powder. Adjust spices according to preferences.

Mulligatawny Soup Recipe

Here’s a practical recipe card for quick reference:

Instructions Summary:

• Warm oil in a large pot over medium heat. Sauté onion, garlic, ginger for 5 minutes.
• Add carrot, celery, apple; cook 4 minutes. Stir in spices; toast 2 minutes.
• Add lentils, broth, bay leaf. Simmer 20–25 minutes.
• Blend part of the soup (optional). Return to pot.
• Stir in coconut milk, chicken. Simmer 5 minutes.
• Add lemon juice, season to taste.
• Serve with rice, cilantro, and lemon wedges.

Mulligatawny soup is comforting and complex. Its layers of flavor and ease of preparation make it a staple worth adding to any kitchen repertoire. Enjoy making it your own.

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Mulligatawny Soup

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Main Course / Cuisine: Indian

Prep Time 10 minutes

Cooking Time 45 minutes

Servings 6 servings

Calories 254 cal

Get a taste of India with this classic mulligatawny soup. The blend of veggies, apples, lentils, and chicken is such a delight. Aromatic spices bring everything together.

Ingredients

• 1 tbsp olive oil or ghee
• Fresh cilantro, chopped, for garnish
• 1/2 cup red lentils
• 1 can (14 oz) coconut milk
• 2 ribs celery, diced
• 4 cups chicken or vegetable broth
• Salt and pepper, to taste
• 1 tsp ground turmeric
• 2 medium carrots, diced
• 1 onion, finely chopped
• 2 cups cooked chicken, shredded or cubed
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 apple, peeled, cored, and diced
• 1 bay leaf
• 1 tbsp curry powder (adjust to taste)
• 1 tbsp ginger, minced
• Cooked rice, for serving (optional)
• 1 tsp ground cumin
• 2 garlic cloves, minced
• Juice of 1 lemon
• 1/2 tsp ground coriander

Instructions

1. Heat the olive oil or ghee in a large pot over medium heat. Add the onions, garlic, and ginger. Sauté until softened and fragrant. This should take about 5 minutes.
2. 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. This will enhance their flavor.
3. Add the red lentils, chicken or vegetable broth, and bay leaf. Bring the soup to a boil. Reduce to a simmer. Cook uncovered for about 20-25 minutes. Continue until the vegetables and lentils are soft.
4. If you want a smoother texture, blend part of the soup using an immersion blender. You can also transfer some to a blender and blend until smooth. Leave some chunks for texture.
5. Stir in the coconut milk. Add the cooked chicken. Simmer for another 5 minutes. Heat everything through.
6. Add the lemon juice. Season with salt and pepper to taste.
7. Ladle the soup into bowls. If desired, serve with a spoonful of rice in each bowl. Garnish with fresh cilantro.