Mulligatawny Soup
This post may contain affiliate links. Read my full disclosure policy. This mulligatawny soup is a hearty, flavorful blend of spices, veggies, and chicken with a hint of sweetness from apple and coconut milk. Perfect for a cozy meal, it’s easy to customize with whatever vegetables you have on hand. Mulligatawny soup blends Indian and British flavors in a soup that’s the perfect balance of spicy, sweet, and comforting. (Fun fact for Seinfeld fans: remember Kramer’s favorite soup from the famous Soup Nazi episode? That’s mulligatawny!) I often stir in some basmati rice for added substance, but truly, warm naan is all you need to complete the meal. Feel free to toss in leftover or frozen vegetables—sweet potatoes and frozen peas are both great additions—to make the soup even more nourishing. “This soup was delicious and very easy! I served it with Naan bread and it was a quick and hearty meal that I will be making again.” What You’ll Need To Make Mulligatawny Soup Garam Masala: This fragrant Indian spice blend includes peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg. It’s available at most large grocery stores, but if you can’t find it, curry powder makes a good substitute. Carrots, Yellow Onion, Celery: These vegetables form a classic flavor base. Apple: Adds a subtle sweetness that complements the spices in the soup. Chicken Broth: The savory base of the soup, adding depth and richness. Coconut Milk: Gives the soup a creamy texture and a hint of tropical sweetness, complementing the spices. Red Lentils: Ideal for this soup as they cook quickly, add flavor, and thicken the soup. They break down during cooking, contributing to a heartier texture. Brown lentils are a suitable alternative, though they require longer cooking. Shredded Cooked Chicken: Using chicken from a store-bought rotisserie chicken or leftovers adds convenience and enriches the soup with protein and flavor. Lime Juice: Adds a fresh, zesty brightness, cutting through the richness and balancing the flavors. Cilantro: Provides a fresh, herbal note to finish the dish. Jump to the printable recipe for precise measurements Garam Masala: This fragrant Indian spice blend includes peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg. It’s available at most large grocery stores, but if you can’t find it, curry powder makes a good substitute. Carrots, Yellow Onion, Celery: These vegetables form a classic flavor base. Apple: Adds a subtle sweetness that complements the spices in the soup. Chicken Broth: The savory base of the soup, adding depth and richness. Coconut Milk: Gives the soup a creamy texture and a hint of tropical sweetness, complementing the spices. Red Lentils: Ideal for this soup as they cook quickly, add flavor, and thicken the soup. They break down during cooking, contributing to a heartier texture. Brown lentils are a suitable alternative, though they require longer cooking. Shredded Cooked Chicken: Using chicken from a store-bought rotisserie chicken or leftovers adds convenience and enriches the soup with protein and flavor. Lime Juice: Adds a fresh, zesty brightness, cutting through the richness and balancing the flavors. Cilantro: Provides a fresh, herbal note to finish the dish. Jump to the printable recipe for precise measurements Step-by-Step Instructions Heat the oil in a large pot. Add the garam masala and cook, stirring, for about 30 seconds, until fragrant. Add the vegetable/apple mixture and cook until softened, about 8 minutes. Add the chicken broth, coconut milk, lentils, and salt and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 15 minutes, until the lentils are tender and starting to break down. Then use an immersion blender to partially purée the soup until slightly thickened. Stir in the chicken and fresh lime, then add the cilantro. Serve with lime wedges. The soup will keep for up to 4 days in the refrigerator; freeze for longer storage. You May Also Like RecipeComments (139)Add Comment Recipe Comments (139) Add Comment 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 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. Add the garam masala and cook, stirring, for 30 seconds, or until fragrant. Add the carrots, onion, celery, and apple, and cook, stirring frequently, until softened, 7 to 8 minutes. Add the chicken broth, coconut milk, lentils, and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered and stirring occasionally, for about 15 minutes, or until the lentils are tender and starting to break down. Use an immersion blender to purée the soup until slightly thickened. (Alternatively, use a ladle to transfer 2 to 3 cups of the soup to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and return the blended soup to the pot.) Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice, and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side. Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months in an airtight container. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up when frozen, so you may need to add a bit of broth when reheating.) Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the garam masala and cook, stirring, for 30 seconds, or until fragrant. Add the carrots, onion, celery, and apple, and cook, stirring frequently, until softened, 7 to 8 minutes. Add the chicken broth, coconut milk, lentils, and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered and stirring occasionally, for about 15 minutes, or until the lentils are tender and starting to break down. Use an immersion blender to purée the soup until slightly thickened. (Alternatively, use a ladle to transfer 2 to 3 cups of the soup to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and return the blended soup to the pot.) Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice, and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side. Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months in an airtight container. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up when frozen, so you may need to add a bit of broth when reheating.) Pair with Nutrition Information Powered by Per serving (6 servings) Calories: 367 Fat: 16g Saturated fat: 3g Carbohydrates: 35g Sugar: 7g Fiber: 6g Protein: 22g Sodium: 434mg Cholesterol: 35mg Per serving (6 servings) Calories: 367 Fat: 16g Saturated fat: 3g Carbohydrates: 35g Sugar: 7g Fiber: 6g Protein: 22g Sodium: 434mg Cholesterol: 35mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: ChickenDinnerFreezer-FriendlyMake-AheadSoupsIndian Chicken Dinner Freezer-Friendly Make-Ahead Soups Indian