Best Mulligatawny Soup Recipe – Simple & Delicious!

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Everyday Culinary Delights👩‍🍳

Posted on January 28, 2025

Mulligatawny Soup is more than just a dish; it’s a story of cultures blending together through food. With its roots in South Indian cuisine, this soup was adapted by the British during the colonial era, evolving into the rich, creamy, and spice-infused version that we know today. Combining warming curry spices, lentils, coconut milk, and the unexpected sweetness of apple, this dish delivers a perfect balance of flavors. Whether you’re seeking a comforting winter meal or a hearty, nutritious soup that’s easy to prepare, Mulligatawny is a fantastic addition to your culinary repertoire.

A Soup with a Story: The Origins of Mulligatawny

Mulligatawny comes from the Tamil words “milagu” (pepper) and “tanni” (water), translating roughly to “pepper water.” Originally, it was a simple South Indian dish resembling rasam, a spiced broth served with rice. During British colonial rule in India, this humble dish was adapted to suit Western tastes. The British desired a more substantial soup, leading to the addition of meat, lentils, and coconut milk. The result was a fusion dish—an Anglo-Indian creation that retains its South Indian spice profile while incorporating elements of British cuisine.

Today, Mulligatawny Soup has countless variations. Some recipes include chicken, while others keep it vegetarian. The choice of lentils, the use of coconut milk, and the level of spice can all be adjusted to personal preference, making it a flexible and adaptable dish.

Ingredients

For the Base:

2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon grated ginger

For the Spices and Flavor:

2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon cayenne pepper (optional, for heat)

For the Broth and Main Ingredients:

4 cups chicken or vegetable broth
½ cup red lentils
1 medium apple, peeled and diced
1 cup cooked shredded chicken (optional for non-vegetarian version)
½ cup canned coconut milk

For Garnish:

Fresh cilantro leaves
A squeeze of lemon juice
Toasted coconut flakes (optional)

Directions

Step 1: Sauté the Aromatics

Heat olive oil or butter in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 2: Toast the Spices

Add the curry powder, cumin, coriander, and cayenne pepper to the pot.
Stir constantly for 1-2 minutes, allowing the spices to toast and release their aroma.

Step 3: Build the Broth

Pour in the chicken or vegetable broth and stir to combine.
Add the red lentils and diced apple.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are tender.

Step 4: Blend for Creaminess

Use an immersion blender to puree part of the soup for a creamy texture, leaving some chunks for heartiness.
Alternatively, transfer half the soup to a blender, then return it to the pot.

Step 5: Add Protein and Coconut Milk

Stir in the shredded chicken (if using) and coconut milk.
Simmer for another 5 minutes to heat through and allow the flavors to meld.

Step 6: Garnish and Serve

Ladle the soup into bowls.
Garnish with fresh cilantro, a squeeze of lemon juice, and toasted coconut flakes if desired.
Serve warm with crusty bread or naan on the side.

Nutritional Information (Per Serving – 1 Cup):

Calories: 250
Protein: 10g
Carbohydrates: 20g
Fat: 12g
Fiber: 4g
Sodium: 450mg

Why You’ll Love Mulligatawny Soup

Aromatic and Flavorful

This soup is a celebration of spices, offering a deep and aromatic profile. The blend of curry powder, cumin, coriander, and cayenne creates a warm and mildly spicy base, while the addition of coconut milk balances the heat with a subtle creaminess.

Nourishing and Wholesome

Mulligatawny is packed with nutritious ingredients. Lentils provide plant-based protein and fiber, carrots and celery offer essential vitamins, and coconut milk contributes healthy fats. Whether you include chicken or keep it vegetarian, this soup is a well-rounded meal.

Perfect for Any Season

Although it’s a warming dish ideal for cold weather, Mulligatawny Soup is light enough to enjoy year-round. The fragrant spices make it a perfect comfort food, but it doesn’t feel heavy like some creamy soups.

Easy to Customize

One of the best things about Mulligatawny Soup is its versatility. You can make it vegetarian, add different proteins, or adjust the spice level to suit your taste. The addition of apple provides a slight sweetness that enhances the overall flavor, but you can omit it if you prefer a purely savory soup.

Meal-Prep Friendly

Mulligatawny Soup stores well in the refrigerator and even improves in flavor after a day or two. It also freezes beautifully, making it an excellent choice for batch cooking.

Ways to Customize Mulligatawny Soup

1. Choose Your Protein

Traditional versions of Mulligatawny include chicken, but you can also try:

Lamb or beef: For a richer, heartier soup
Shrimp: For a seafood twist
Tofu or chickpeas: For a vegetarian or vegan-friendly version

2. Adjust the Spice Level

If you love heat, increase the cayenne pepper or add chopped green chilies.
For a milder version, reduce or omit the cayenne, and opt for a mild curry powder.

3. Swap the Lentils

Red lentils are commonly used because they break down and create a creamy texture, but you can also experiment with:

Yellow split peas for a slightly firmer texture
Green lentils for a heartier, more stew-like consistency

4. Experiment with Additional Vegetables

While carrots and celery are classic additions, you can enhance the soup with:

Diced potatoes for extra heartiness
Spinach or kale for added greens
Peas or zucchini for more texture

5. Play with the Garnishes

Garnishes can elevate the presentation and flavor of this soup. Some great options include:

Fresh cilantro: For a burst of freshness
Lemon or lime juice: To brighten up the flavors
Toasted coconut flakes: For a nutty crunch
Chopped nuts (cashews or almonds): For added texture

Common Mistakes to Avoid

1. Overcooking the Lentils

Red lentils cook quickly, usually within 20-25 minutes. Overcooking them can lead to a mushy texture. If you prefer a chunkier soup, check them early to maintain some texture.

2. Skipping the Spice Toasting Step

One of the key techniques in developing deep flavors is toasting the spices. Stirring them in oil before adding liquids helps release their essential oils, enhancing the soup’s complexity. Skipping this step can result in a flatter, less aromatic dish.

3. Not Balancing the Sweetness

The apple in Mulligatawny Soup adds a natural sweetness that complements the spices. However, the type of apple matters—Granny Smith or Honeycrisp works best because they have a slight tartness. Sweeter apples like Red Delicious may overpower the dish.

4. Using Low-Quality Curry Powder

Curry powder is a crucial ingredient, and its quality makes a difference. Fresh, high-quality curry powder will enhance the depth of flavor, while an old or generic blend may result in a dull taste.

5. Adding Coconut Milk Too Early

Coconut milk should be added towards the end of cooking to prevent curdling. Allow the soup to simmer for a few minutes after adding it to blend the flavors without compromising the texture.

What to Serve with Mulligatawny Soup

1. Bread or Naan

A warm, crusty piece of bread or soft naan is perfect for soaking up the flavorful broth.

2. Rice

For a heartier meal, serve Mulligatawny Soup over steamed basmati rice. This turns the dish into a satisfying one-bowl meal.

3. Salad

A fresh cucumber or tomato salad provides a refreshing contrast to the richness of the soup.

4. Pickles or Chutney

Indian-style pickles or mango chutney can add a tangy or slightly sweet contrast to the dish.

Frequently Asked Questions

1. Can I Make This Soup in a Slow Cooker?

Yes! Sauté the aromatics and spices on the stovetop, then transfer everything except the coconut milk to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the coconut milk before serving.

2. Can I Freeze Mulligatawny Soup?

Absolutely! Allow the soup to cool completely, then transfer it to freezer-safe containers. It will keep for up to three months. Thaw overnight in the refrigerator and reheat on the stove.

3. Is Mulligatawny Soup Gluten-Free?

Yes, as long as you use gluten-free broth and check your curry powder for any additives that may contain gluten.

4. What’s the Best Way to Reheat This Soup?

Reheat gently on the stovetop over low heat, stirring occasionally. If using a microwave, heat in short intervals, stirring in between to maintain an even temperature.

5. Can I Make This Soup Dairy-Free?

Yes! This recipe already uses coconut milk, making it naturally dairy-free. Just be sure to check your broth ingredients for any dairy additives.

Conclusion: A Timeless Dish for Any Occasion

Mulligatawny Soup is a dish that tells a story—of cultural fusion, of comfort, and of bold, balanced flavors. Whether you make it with chicken or keep it vegetarian, serve it mild or spicy, this soup is a versatile masterpiece that belongs in every home cook’s recipe collection.

Its unique combination of warming spices, creamy coconut milk, and nourishing lentils makes it perfect for any season. Try it today, and you may find yourself adding it to your list of go-to comfort meals.