Mulligatawny soup is a comforting dish inspired by Indian flavors and made with chicken, lentils, vegetables, and warm spices. It has a rich and creamy texture while still feeling light and hearty at the same time. This soup is perfect for cozy dinners, meal prep, or serving with warm bread and rice for a satisfying homemade meal.
This recipe combines simple ingredients with fragrant spices to create a flavorful soup that’s easy to make at home. The lentils help thicken the broth naturally while coconut milk adds a creamy finish. With tender chicken, vegetables, and warming spices in every spoonful, this homemade mulligatawny soup is both filling and comforting.
1. Authentic Indian Mulligatawny Soup Recipe (Yield: 6 Servings)
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. Once the oil is hot, add the garam masala and stir constantly for about 30 seconds. Cooking the spices briefly in oil helps release their aroma and deepen the flavor of the soup.
Add the diced carrots, chopped onion, celery, and chopped apple to the pot. Stir everything together and cook for about 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken broth and stir well, scraping the bottom of the pot to loosen any flavorful bits from the vegetables and spices.
Add the coconut milk, red lentils, and salt to the pot. Stir until fully combined. Increase the heat slightly and bring the soup to a gentle boil.
Once the soup reaches a boil, reduce the heat to low and partially cover the pot with a lid. Let the soup simmer for about 25 to 30 minutes, stirring occasionally. During this time, the lentils will soften and begin to break down, naturally thickening the soup.
After the lentils are fully tender, use an immersion blender to partially blend the soup directly in the pot. Blend just enough to create a creamy texture while still leaving some chunks of vegetables for texture. If you do not have an immersion blender, carefully transfer part of the soup to a blender, then return it to the pot.
Add the shredded cooked chicken to the soup and stir until evenly distributed. Allow the soup to simmer for another 5 minutes until the chicken is heated through.
Stir in the fresh lime juice and add a pinch of cayenne pepper if you prefer extra heat. Taste the soup and adjust the seasoning with additional salt if needed.
Remove the soup from the heat and let it rest for a few minutes before serving. Ladle the mulligatawny soup into bowls and garnish with chopped fresh cilantro and lime wedges on the side.
Serve warm with naan bread, rice, or crusty bread for a comforting and satisfying meal.
2. Tips for Perfect Homemade Mulligatawny Soup
Toast the garam masala in oil for about 30 seconds before adding the vegetables. This helps release the spices’ aroma and gives the soup a deeper flavor.
Dice the vegetables and apple into small, even pieces so they cook evenly and blend smoothly into the soup.
Simmer the soup gently instead of boiling hard. Slow simmering helps the lentils break down properly and creates a creamier texture.
Blend only part of the soup to keep a balance between creamy broth and chunky texture. Fully blending can make the soup too thick and heavy.
Add the lime juice at the end of cooking for a brighter and fresher flavor that balances the richness of the coconut milk.
Use rotisserie chicken for extra flavor and easier preparation. The seasoned chicken adds more depth to the finished soup.
3. Frequently Asked Questions
What does mulligatawny soup taste like?
Mulligatawny soup has a warm, mildly spiced flavor with creamy texture from lentils and coconut milk. It combines savory, slightly sweet, and lightly tangy flavors in one dish.
Can I make mulligatawny soup vegetarian?
Yes, simply replace the chicken broth with vegetable broth and leave out the chicken or substitute chickpeas for extra protein.
Can I freeze mulligatawny soup?
Yes, this soup freezes very well. Allow it to cool completely before storing it in freezer-safe containers for up to 3 months.
Why are red lentils used in this recipe?
Red lentils cook quickly and soften easily, which helps naturally thicken the soup without needing extra cream or flour.
How long does mulligatawny soup last in the refrigerator?
Store the soup in an airtight container in the refrigerator for up to 4 days.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 340 |
| Protein | 23g |
| Carbohydrates | 28g |
| Fat | 15g |
| Saturated Fat | 8g |
| Cholesterol | 45mg |
| Sodium | 760mg |
| Fiber | 7g |
| Sugar | 6g |
Authentic Indian mulligatawny soup is a hearty and flavorful dish that combines tender chicken, vegetables, lentils, and warm spices into one comforting bowl. The creamy texture and rich aroma make it perfect for cozy dinners and homemade meals throughout the year. With simple ingredients and easy preparation, this homemade soup is a delicious way to enjoy classic Indian-inspired flavors at home.
