If you’ve ever wanted to try a soup that bridges cultures and tastes, Mulligatawny Soup offers a distinct blend of heartiness and spice. With Indian roots and a British twist, this soup brings together deep flavors and satisfying textures. It’s ideal for both busy weekday cooks and food lovers exploring global dishes at home.
What Makes Mulligatawny Soup Special?
At its heart, Mulligatawny is a medley of warming spices, tender vegetables, and creamy coconut milk. The word “Mulligatawny” comes from the Tamil words for “pepper water,” but the soup as we know it is a product of colonial Indian-British kitchens. Each spoonful weaves together gentle heat, sweet notes, and a hint of citrus.
Ingredient Guide
A well-balanced pot of Mulligatawny Soup draws on a spectrum of ingredients for its signature flavor and texture. Here’s a breakdown of what you’ll need and how each component shapes the dish.
Classic Ingredients and Substitutions
| Ingredient | Why It’s Needed | Substitutes & Extras |
|---|---|---|
| Onion, Garlic, Ginger | Aromatic base, adds warmth and depth | – |
| Carrots, Celery | Sweetness, crunch, vital nutrients | Leek, parsnip |
| Tart Apple | Sweet-tart flavor, balances spices | Granny Smith, Honeycrisp |
| Curry Powder | Core spice blend, backbone of flavor | Madras curry, homemade mix |
| Ground Turmeric | Color and earthy undertone | – |
| Ground Cumin | Nutty warmth | – |
| Ground Coriander | Adds citrusy lift | – |
| Cayenne Pepper | Controlled heat | Red pepper flakes or omit for milder |
| Red Lentils | Protein, texture, natural thickener | Yellow lentils or split chickpeas |
| Chicken or Veg Broth | Liquid base, savory heft | Homemade or store-bought |
| Coconut Milk | Creamy, dairy-free richness | Light coconut milk for less richness |
| Cooked Chicken | Fills out the soup, makes it hearty | Omit for vegetarian/vegan |
| Lemon Juice | Fresh, bright acidity | Lime juice |
| Fresh Cilantro | Herbal finish, fresh contrast | Parsley for a milder finish |
| Olive Oil or Ghee | For sautéing and depth | Neutral oil or butter |
Feel free to swap or add ingredients to fit dietary needs. For example, use vegetable broth and remove chicken for a plant-based version, or add mushrooms for extra umami.
Step-by-Step Mulligatawny Soup Recipe
You don’t need advanced skills to make this stew-like soup—just a little patience and some simple kitchen tools. Here’s a clear path from chopping board to bowl.
1. Prepare the Aromatic Base
- Warm olive oil or ghee in a large pot over medium heat.
- Add chopped onion and sauté until it softens, about 3 minutes.
- Stir in minced garlic and freshly grated ginger. Cook for another 2 minutes. This builds a fragrant, flavorful starter.
2. Add Vegetables and Spices
- Add diced carrots, celery, and a peeled, grated apple.
- Sprinkle in curry powder, turmeric, cumin, coriander, and a small pinch of cayenne.
- Stir well. Cook for 2–3 minutes, letting the spices “bloom” and coat the vegetables.
3. Build the Body with Lentils and Broth
- Pour in rinsed red lentils and your choice of broth (chicken or vegetable).
- Drop in a bay leaf for an herbal layer.
- Bring to a gentle boil, then reduce heat and simmer, uncovered, for 20–25 minutes. Lentils and vegetables should become tender without losing all their shape.
4. Blend for Texture (Optional)
Some love their Mulligatawny chunky, others smoother. For a silky soup, use an immersion blender to pulse part (or all) of the soup. Or, scoop batches carefully into a blender. Leave some pieces for bite and body if desired.
5. Add Creaminess and Protein
- Stir in coconut milk and add shredded cooked chicken (rotisserie chicken works well for speed).
- Simmer for another 5 minutes so the flavors meld and the soup heats through.
6. Season and Serve
- Squeeze in lemon juice to brighten the flavors.
- Season with salt and pepper to taste.
- Ladle into bowls, topping with a handful of chopped fresh cilantro.
For extra comfort, serve a mound of cooked rice in each bowl before ladling the soup on top.
Cooking Tips for Stellar Mulligatawny
A few small tweaks can help you achieve restaurant-quality results.
- Choose homemade or low-sodium broth to control saltiness.
- Grate the apple instead of chopping. It melts into the soup and balances spices better.
- Don’t skip blooming the spices. Cooking spices in oil releases deeper, richer notes.
- Add a cinnamon stick or cardamom pod while simmering for an extra layer of flavor.
- Control the heat: Adjust cayenne or use none for a milder soup.
- Fully cook lentils for thickness. Red lentils tend to break down beautifully.
- Use leftover roasted meats for added depth if available—lamb and turkey are excellent.
Taste and Serving Ideas
This soup pairs well with naan or crusty bread. A sprinkle of roasted cashews adds crunch, while a swirl of extra coconut milk or a dollop of yogurt brings added creaminess.
Mulligatawny plays well with side salads, pickled vegetables, or even as a light main course next to rice pilaf. Enjoy it as a simple lunch or a cozy dinner centerpiece.
Variations and Adaptations
One of the joys of Mulligatawny Soup is its versatility. Here are ways to make it your own:
- Vegetarian: Skip the chicken and boost with extra lentils or tofu cubes.
- Spicy: Double the curry powder and cayenne. Add minced serrano or jalapeño for real heat.
- Gluten-free: The recipe is naturally gluten-free. Just confirm your broth and seasonings.
- Low-fat: Use light coconut milk or swap half with extra broth.
- Loaded version: Dice in potatoes, spinach, or bell peppers for more color and nutrition.
Make-Ahead and Storage Tips
Mulligatawny Soup keeps well, making it perfect for meal prep. Here’s how to handle leftovers:
- Store: Cool the soup and transfer to airtight containers. Keep in the fridge for up to 4 days.
- Freeze: Place in freezer-safe containers or bags (leave headspace). Keeps up to 3 months.
- Reheat: Thaw overnight in the fridge. Gently reheat on the stove or in the microwave, adding a splash of water or broth if needed.
If you plan to add rice, keep it separate until serving, so it doesn’t absorb too much liquid and turn mushy.
Nutritional Profile and Dietary Notes
Mulligatawny is naturally high in fiber, protein (from lentils and chicken), and vitamins. Using coconut milk provides healthy fats while making the soup dairy-free. Adjust seasoning to suit sodium needs.
This soup is comforting and rounded, yet light enough not to weigh you down. With countless adaptations, it fits easily into many eating patterns.
Mulligatawny Soup FAQ
Q: Can I use green or brown lentils?
A: Red lentils break down for a creamy texture, but green or brown will work, though the result may be chunkier.
Q: Must I add coconut milk?
A: It’s traditional and adds creaminess, but you can use dairy cream or cashew cream for similar texture.
Q: Is Mulligatawny Soup spicy?
A: It can be, but you control the spice level by adjusting cayenne and curry powder.
Q: What’s the origin of this soup?
A: Mulligatawny started as a spicy broth in South India, later becoming a creamy soup in the British Raj era.
Mulligatawny Soup is more than a meal—it’s an invitation to explore and savor flavors from two worlds in one satisfying bowl. Whether you stick to tradition or create your own signature version, the result is always rich, nourishing, and memorable.
Mulligatawny Soup
Get a taste of India with this classic mulligatawny soup. It combines veggies, apples, lentils, chicken, and aromatic spices. The result is a true delight.
Ingredients
- Cooked rice, for serving (optional)
- 1 tbsp ginger, minced
- 2 ribs celery, diced
- 1 tsp ground cumin
- 1 tbsp olive oil or ghee
- Juice of 1 lemon
- 1/2 tsp ground coriander
- 2 cups cooked chicken, shredded or cubed
- 2 medium carrots, diced
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 bay leaf
- Salt and pepper, to taste
- 1 can (14 oz) coconut milk
- 1/2 cup red lentils
- Fresh cilantro, chopped, for garnish
- 1 apple, peeled, cored, and diced
- 4 cups chicken or vegetable broth
- 2 garlic cloves, minced
- 1 tsp ground turmeric
- 1 onion, finely chopped
- 1 tbsp curry powder (adjust to taste)
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.