Classic Mulligatawny Soup

Name: Classic Mulligatawny Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tablespoons vegetable oil; 1 medium onion (diced); 2 cloves garlic (minced); 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 large carrot (peeled and diced); 1 large apple (peeled, cored, and diced); 1 cup red lentils (rinsed); 1 litre chicken broth; 400 ml coconut milk; 2 cups cooked chicken (shredded); 1 tablespoon lemon juice; to taste salt and pepper

60 min 6 servings Medium

All Recipes

A fragrant and warming mulligatawny soup featuring curry spices, tender chicken, and coconut milk.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Medium

Mulligatawny soup is a classic dish that blends the flavours of Indian cuisine with comforting elements of a traditional soup. Originally derived from a Tamil word meaning 'pepper-water,' this soup has evolved over time to include a variety of ingredients such as chicken, apples, and coconut milk. This version of mulligatawny soup balances the aromatic spices of curry with the sweetness of apples and the creaminess of coconut milk, making it a perfect dish for anyone looking to explore new culinary flavours while still enjoying a hearty, warming meal.

Instructions

Sauté Aromatics

In a large pot, heat vegetable oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic, curry powder, cumin, coriander, and turmeric, cooking for another 2 minutes until fragrant.

Pro tip: Avoid browning the spices; they should be aromatic, not burnt.

Add Vegetables and Lentils

Add the diced carrot and apple to the pot. Stir in the red lentils, ensuring they are coated with the spices.

Pro tip: Dicing the vegetables uniformly ensures even cooking.

Pour in Broth

Add chicken broth to the pot and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, or until the lentils are soft.

Pro tip: Stir occasionally to prevent sticking.

Stir in Coconut Milk

Pour in the coconut milk, stirring well to combine. Continue to simmer for an additional 10 minutes.

Pro tip: Use full-fat coconut milk for a richer texture.

Add Chicken

Stir in the shredded chicken and lemon juice. Simmer for 5 minutes to heat through.

Pro tip: Taste and adjust seasoning with salt and pepper.

Finish and Serve

Once hot, ladle the soup into bowls and serve immediately.

Pro tip: Garnish with fresh cilantro for added flavour.

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Tips & Tricks

Use fresh curry powder for a more vibrant flavour.
Adjust the thickness by adding more or less broth as desired.
Garnish with fresh cilantro for extra freshness.

Frequently Asked Questions

What is mulligatawny soup?

Mulligatawny soup is a spiced Indian-inspired soup often made with curry, lentils, and coconut milk.

How many calories are in mulligatawny soup?

A serving of this mulligatawny soup contains approximately 380 calories.

Can mulligatawny soup be made vegetarian?

Yes, simply omit the chicken and use vegetable broth instead of chicken broth.

What can I serve with mulligatawny soup?

Mulligatawny soup pairs well with naan bread or a crusty baguette.

How long does mulligatawny soup last in the fridge?

It can be stored in the refrigerator for up to three days.

Can I freeze mulligatawny soup?

Yes, mulligatawny soup can be frozen for up to three months.

Serving Suggestions

Serve hot mulligatawny soup with a side of warm naan or crusty bread to soak up the rich flavours. For an added touch, sprinkle some fresh cilantro or a squeeze of lime juice on top before serving. This soup can be made ahead and stored in the refrigerator for up to three days, or frozen for up to three months. Reheat gently on the stove, adding a splash of broth if needed to adjust the consistency.