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Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl.

mulligatawny soup in pot.

Mulligatawny 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!) There are as many versions of mulligatawny as cooks who make it, and it’s wonderfully adaptable to whatever you have on hand. You’ll find variations with rice, creamy coconut milk, lentils, meat, or purely vegetarian options, to name just a few.

This simple version features lots of veggies, red lentils, coconut milk, tender chicken, and an apple for a bit of sweetness. I often stir in some basmati rice for added substance, but truly, homemade or store-bought 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 it 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

mulligatawny ingredients
  • 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 unique, subtle sweetness and complements the spices in the soup.
  • Chicken Broth: Provides the savory liquid foundation, enhancing the overall depth and richness of the soup.
  • 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.

oil and garam masala in dutch oven

Add the vegetable/apple mixture.

vegetable and apple mixture in pot

Cook, stirring frequently, until the mixture is softened, 7 to 8 minutes.

softened vegetables in pot with wooden spoon

Add the chicken broth, coconut milk, lentils, and salt.

chicken broth, coconut milk, lentils, and salt added to the pot

Bring the soup to a boil.

boiling mulligatawny soup

Reduce the heat to low and simmer, uncovered, for about 15 minutes, until the lentils are tender and starting to break down.

mulligatawny soup after simmering

Use an immersion blender to partially 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.)

blending the soup

Stir in the chicken and fresh lime, then taste and adjust seasoning if necessary.

chicken added to the soup

Sprinkle generously with fresh chopped cilantro. Serve with lime wedges.

mulligatawny soup in pot.

Frequently Asked Questions

Can mulligatawny soup be made ahead of time?

Yes, mulligatawny can be stored in an airtight container in the refrigerator for up to 4 days (bonus: its flavors deepen when left to sit). The soup can also be frozen for up to 3 months. 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.)

Why is it called “Mulligatawny?”

The name “Mulligatawny” comes from the Tamil words “milagu” (pepper) and “tannir” (water), reflecting its origins in South India. The soup was adapted by the British in India during the colonial period, who added meat and other ingredients, turning it into a heartier dish.

Can I make this soup vegetarian?

Absolutely! Simply replace the chicken broth with high-quality vegetable broth and omit the chicken. Feel free to add some additional veggies, too.

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Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl.

Servings: 4 to 6
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes


  • 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


  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
  6. 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 Edamam

  • 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, 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.

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  • My husband made some garam masala last week for an instant pot butter chicken that turned out great, and there was a bit of the spice blend leftover. I’d been wanting to try this recipe so picked up the lentils (had everything else on hand, my favorite kind of recipe!) and made it last night. I omitted the cayenne because the garam masala was already pretty spicy but otherwise followed it to the letter. We were both really pleased with the result, it was delicious and very filling. We will definitely make this again and maybe serve for guests, half with and half without the chicken for our vegetarian friends. Thank you!

    • — Bridget on April 26, 2024
    • Reply
  • Hi Jenn,
    I’ve never had anything remotely resembling Indian food, but I love to make soups, so when I saw this recipe, I decided to give it a go. It was easy to make and so warm, comforting and delicious with the flavors of garam masala. Even my husband, who is sometimes a hard sell when it comes to anything new, is now a loyal fan. It’s in the permanent rotation. Thanks for another wonderful recipe!

    • — Jane on February 29, 2024
    • Reply
  • This soup was delicious and came together so quickly.
    I added broccoli, white beans and kale as I had no chicken. I will absolutely be making this again.

    • — Lesley on February 25, 2024
    • Reply
  • Loved this soup! Husband said it was the best soup I have made by far! Thanks Jenn for another excellent recipe added into our rotation.

    • — Lisa V on February 17, 2024
    • Reply
  • I am allergic to cilantro, what else can I add to help with the depth of flavor that your comments say. I love your recipes.

    • — laurie on January 30, 2024
    • Reply
    • So glad you like the recipes! You can either omit the cilantro or substitute flat-leaf parsley.

      • — Jenn on January 31, 2024
      • Reply
  • Sooooo delicious and easy to make. I really enjoyed the spice flavor in this soup. It was very hearty and filling. Served it with the Naan bread and it was the perfect meal. Thanks again, your recipes never fail this mediocre cook!

    • — Lynne T. on January 29, 2024
    • Reply
  • Winner winner!!

    • — Renée on January 16, 2024
    • Reply
  • I love this recipe and make exactly as written. It’s a nice change from regular chicken noodle for winter sniffles and to warm you up.

    • — Janet on December 4, 2023
    • Reply
  • Turned out delicious, even though I only had sweet coconut milk I only used half a cup. Wow, what a neat recipe. I also only had green lentils, they were fine. Red lentils might be better. I will try to find some when I drive to Whole Foods. It is an hour drive for me.

    • — Beverlyy on July 9, 2023
    • Reply
  • What do you think of adding sweet potatoes to the soup?

    • — Karen on March 10, 2023
    • Reply
    • I think that would be a nice addition!

      • — Jenn on March 13, 2023
      • Reply
  • This is a wonderful, flavorful, and satisfying soup. Organic Better Than Bullion makes great broth and adds depth. A healthy shake of cayenne at the end really enhances this keeper recipe.

    • — Miriam on March 5, 2023
    • Reply
  • I doubled the amount of garam masala, but was disappointed with the soup. There isn’t any richness, so if I make this again, I might toss in a ham bone. I wish that I had cooked more chicken for today’s trial. For now, I will try adding a pat of butter to see if I can find some elusive richness. Also, it would be great if you would give a quantity for the diced veggies and apples. In cups, not the size of the veggie. Thank you.

    • — R Handa on January 24, 2023
    • Reply
  • Finally found the red lentils and made recipe as written. Really enjoyed the different flavors here and will plan on making again.

    • — Viki on January 19, 2023
    • Reply
  • After visiting three stores I was unable to find red lentils. I did find some organic lentils that are beige in color. Instructions on bag say to simmer 15-20min. I have never cooked with lentils so not sure of differences. Can these be used in place of red lentils or do I need to make a trip to Whole Foods (not a close by store). I bought all the other ingredients at first store I went to so am looking forward to making this. Any help is appreciated.

    • — Viki on January 15, 2023
    • Reply
    • Hi Viki, You can get away with using the brown lentils — the soup may just a little longer to cook. Please LMK how it turns out!

      • — Jenn on January 16, 2023
      • Reply
  • I made this yesterday and loved it. I took a container to friends recovering from a cold and they loved it too. I followed the recipe exactly since I hadn’t made it before but mine didn’t thicken as it chilled. I think next time I’ll try adding 2 cups of red lentils.

    • — Kat Brown on November 6, 2022
    • Reply
  • Love this recipe! Thank you for sharing. I added canned jackfruit instead of chicken and it turned out beautifully.

    • — Kristina Delamar on September 30, 2022
    • Reply
  • This was absolutely delicious and just got better and better after a few days. There was a lot of chopping involved but it was worth it in the end. Thanks Jen for another great recipe.

    • — Ann on September 23, 2022
    • Reply
  • Made this soup tonight, and my family loves it! The consistency of this soup is thinner than I expected. Maybe next time I would add less stock. Anyway, another great success. Thank you!

    • — Karen M on September 7, 2022
    • Reply
  • ☆☆☆☆☆

    • — on August 18, 2022
    • Reply
  • You are amazing! Yet another incredible recipe from your website! Easy, healthy, and so very delicious. Thank you so much for sharing your talent with us!

  • Wow, what a delicious flavorful soup! My husband and I loved it. I even made a second batch the next day to freeze it. My prep time is a lot longer ( and I used my chopper) I guess I’m just slow! Definitely worth the effort. Thanks for another great recipe.

  • I love Jenn’s recipes, so I hate to leave a less than stellar review. I thought this recipe was just OK. I felt like there was something missing in it. The cilantro does make a difference. I made it exactly as written, even added some more salt. I wish I would’ve liked it more since it was easy and quick to make.

  • Terrific flavor. My spouse has to have a liquid diet,so I had to blend the whole thing but it wasn’t a problem.

  • I have a lot of very special soup recipes that I collected throughout the years… this one is my favorite! Wonderful flavors, easily adapted to be vegetarian..I serve it with roasted garlic Stonefire naan. I omit chicken and use 4 cups veg broth and 2 cups veg bouillon broth-and a little extra veggies- spectacular!!!

  • Loved this! Super easy. Even pickier, younger, family members ate this up. Thanks for another hit!! I did use the food processor for chopping the veggies, but didn’t see that info in the directions, glad I read the full preview article and knew this great tip.

  • I could find only coconut cream. Should I use half as much and add more stock or water?

    I am cooking my way through your site and your cookbook, and have found every recipe to be a winner. Can’t wait to try this one

    • So glad you’re enjoying the recipes! Yes, I think the coconut cream/water or stock mix will work. Please LMK how it turns out!

  • Another excellent recipe. I did find after tasting that it really did need more flavor especially quite a bit more salt (broths vary widely in salt content). I also added more lime and about a teaspoon of garam masala to “warm up” the spice. Cilantro is a must have garnish for this.

    I made the naan recipe to accompany this. It is so easy and probably the best thing I’ve made from Jenn’s cookbook/website.

  • This is so easy and so delicious! I made my broth from the rotisserie chicken carcass. I only used four cups of broth, because we prefer a thicker soup. The Trader Joe’s Reduced Fat Coconut Milk worked well. Even with less broth, it still made four generous servings with naan.
    Trader Joe’s Vegetarian Samosas made a great first course served with a martini (two olives).

  • I substituted turkey for chicken. It was such a hit, I bought another turkey to make a double batch to freeze for our daughter (away in school). I also added 4 Bay leaves, 1/2 tsp. Turmeric, 1 tsp Cumin, 1 large Tbsp Curry, 1 tsp. Thyme, 1 tsp Rosemary, 1 tsp. dry mustard, 1 Tbsp. sage, 2 tsp Paprika, 1 tsp. ground Ginger and 1 Tbsp minced garlic. I keep cooked turkey on the freezer for further batches now. Easy and deicious!!

  • I made this for my family of 6 last night. I normally steer clear of soup with coconut milk, as I find the taste slightly unappealing; but I decided to give this a try since I’ve never met a Jenn Segal recipe I didn’t like. I’m sure glad I did, because it was a hit! I’ve added it to “My Recipe Box” and will make it again soon. Note: I didn’t have red lentils handy, so I used green instead.

  • I enjoy serving this soup to my family and friends with home-made naan, also a recipe from your collection. Because it is easy to prepare in advance and to transport, it’s my “go to” comfort meal to give away, and many of those families have asked for the recipe. It’s a pleasure to recommend your site, Jenn!

    • — Laurel Manoles
    • Reply
  • I love soup! This one is easy and has very unique flavors. My 3 kids gobble it up! Cilantro and fresh lime wedges are a must when serving.

  • We absolutely LOVE this soup!! My husband asks for it regularly and I have served it for company a few times to rave reviews. Jenn, you are a true treasure and I am so thankful to have found your site. We have tried about 15 of your recipes and every one is a keeper!

    • — Maryalice O'Brian
    • Reply
  • Wonderful soup with incredible complex but not hot or super spicy flavor. Easy and relatively quick to make. Delicious the first day and even better the next!

    • — Catherine Carpenter
    • Reply
  • I love making soups and this is my all time favorite and all time go to soup! The flavor is outstanding! I could never have come up with thus recipe on my own. I use muchi curry that has some added heat. Thank you!❤️

  • Wow, what a delicious, savory, flavorful soup! I love the texture of the lentils and veggies in this soup. I have made it several times and it has always turned out great. Most recently, I didn’t have any chicken so I simply left that out, and the soup was still amazing.

  • This soup was just what I needed when it’s -30! It came together so quickly and I love red lentils. I made only a couple small changes:
    – put in 3/4 cup of red lentils and 1/3 cup of arborio rice
    – added some garlic when I sauteed the veg
    – added some diced red peppers near the end
    I shared some with my parents and they immediately made it the next day as well! Thanks again Jen!

  • Simply wonderful, complex flavor, made the whole house smell divine

  • Delicious!

  • Made this tonite with some rice and was so pleasantly surprised. The lime juice is a must, wonderful flavour. Added some okra cuz I love it. Will definitely make again. Thanx for the recipe! New to your site but will be a regular now.

  • Can you make this in the instant pot? Ideas on how?

    • Hi Kirsten, It may be doable but I don’t have enough experience with one to tell you confidently whether or not/how to convert a recipe to an instant pot, so you may want to take a peek at these tips. It looks like they could be useful. Sorry I can’t be more helpful!

  • Is it possible to substitute a low fat coconut milk?

    • — diana hubbardreplyuk
    • Reply
    • Sure, it won’t be quite as creamy, but it will work. 🙂

  • Jenn, once again you hit the mark! I followed your directions to the T with the exception of the chicken stock. I usually have homemade in the freezer and used it in place of store bought. This soup is so incredibly flavorful. Your recipes NEVER fail to deliver and are so easy! In fact, I have now canceled my ATK online subscription as your site gives me what I need!
    Thank-you once again! Is there a new book in the works?

    • — diana hubbardreplyuk
    • Reply
    • So glad you like the recipes, Diana! ❤️
      And thanks for inquiring about a cookbook — I am in the process of working on a second one; it will be released in Fall 2021 — stay tuned!

  • I’m a big fan of this website and have loved every recipe I’ve cooked. I made this soup a few nights ago. However, I realized at the last minute that I had no coconut milk, so I sent my husband a few miles down the road to see if he could find any at the “local” stores, which aren’t “grocery” stores. He found only heavy cream and almond milk so I suggested he buy both so that I could see which I wanted to substitute in the recipe. I was concerned about using the heavy cream with the lime juice, but I used the heavy cream and it worked great. The soup was just as creamy and great tasting as when I made it the first time using the coconut milk. I did discover, though, that I actually like almond milk. I had never before tasted almond milk, but it looked and tasted too thin for this recipe.

    • Jenn, do you have a video that shows how to chop veggies in the food processor? Or advice on doing so? I always think that I will puree it, so never use for chopping.
      Thanks, Lucky girl.

      • Hi Linda, Unfortunately, I don’t have a video for that but the key to chopping veggies in a food processor is to use the “Pulse” button. It will allow you to keep an eye on the texture and help you to avoid overprocessing the vegetables. See a quick video here. Hope that helps!

      • I’ve made this soup several times since I discovered your recipe about a year ago! It is a HIT at our house- my husband, myself, my 4 year old, (which is saying something), and my 14 month old (who struggles with eating, also loves his which is puréed)! I often make it with a with can of coconut milk and whatever lentils I have on hand (if not red, will take longer to cook)- but no matter what, it turns out delicious. Thank you from one tired cooking mama to another!

  • Does this freeze well? I am often cooking for one and don’t enjoy eating the same thing multiple times a week

    • Yes, Susan, you can freeze it. See the freezer-friendly instructions at the bottom of the recipe. 🙂

  • I made her Potato & Leek soup last week. It was so good I had to find another soup recipe by Ms. Segal even tho I have her cookbook, these two recipes were not in it. Tonight I made this, it was absolutely delicious. I follow recipes exact and this one was very easy to put together. I didn’t add anything additional to the soup pot but to my bowl I did add some more lime & cayenne pepper along with the cilantro. My family loved the soup.
    Thank you for sharing these wonderful tasty recipes. You are our favorite chef!!!!
    Oh and I really like the step by step pictures because it helps to see what size those carrots, onions, celery and apples were suppose to look like in the pot. Thanks..

  • Made this soup last night, delicious! Easy and full of flavor. Looking forward to leftovers!

  • Absolutely delightful aromatic flavorful soup. Made it just like the recipe but treated ourselves to homemade chicken stock. Sometimes coconut milk soups can be a little heavy but this soup was just right and not too rich. I trust your recipes so much that I doubled the recipe the first time. Once again a great family hit. So glad I doubled!

  • I came across this red lentil soup recipe by accident. It sounded so good that I ordered your cookbook a couple of days ago and set out to make this on my day off today.
    The soup is magnificent (I did add a pinch of crushed red pepper flakes) and your beautiful cookbook arrived just as the soup was finishing up.
    What a perfect day off…thanks for all your very special recipes.

    • — marcia mccurry
    • Reply
    • Glad you enjoyed the soup and thanks for purchasing the cookbook! 🙂

  • 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.

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