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This mulligatawny soup recipe combines tender chicken and lentils with fragrant Indian spices in a rich broth that’s savory, subtly sweet, and a little tangy.
If you’ve never had mulligatawny, you’re in for a cozy, satisfying meal. It’s a richly spiced soup with South Indian roots that evolved into the Anglo-Indian dish we know today. There are countless versions—some vegetarian, some made with chicken, and some served with rice—but they’re all typically hearty, aromatic, and a little tangy. This mulligatawny recipe is made with red lentils, coconut milk, chicken, and apple, along with garam masala for plenty of warm, aromatic flavor.
I partially purée the soup once the lentils are tender, which gives the broth a little more body while still leaving plenty of texture. And since it starts with rotisserie or leftover chicken, it’s easy enough to make on a weeknight.
And for my fellow Seinfeld fans: yes, this is the soup Kramer orders from the Soup Nazi!
“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 warm, aromatic spice blend is the backbone of the soup. Blends vary by brand, but typically include spices like cumin, coriander, cardamom, cinnamon, cloves, and black pepper. Curry powder will work in a pinch, though the flavor will be a little different.
- Carrots, onion, and celery: This classic trio forms the savory base of the soup. Chop them fairly small so they soften quickly and blend easily into the broth.
- Apple: It may sound like an unusual addition to soup, but it works! A tart-sweet apple, such as Honeycrisp or Fuji, adds a subtle sweetness that balances the spices.
- Chicken broth: Makes up the base of the soup, so use a good-quality broth. I like Swanson.
- Coconut milk: Adds richness and creaminess and pairs beautifully with the warm spices.
- Red lentils: These cook quickly and start to break down as they simmer, helping to thicken the soup and give it body.
- Cooked chicken: Rotisserie chicken makes this especially easy, but leftover cooked chicken works just as well. White meat, dark meat, or a combination is fine.
- Fresh lime juice and cilantro: Added at the end, the lime gives the soup a bright, tangy finish, while the cilantro adds freshness. Serve with extra lime wedges so everyone can add more to taste.
- Cayenne pepper: Optional, but a pinch adds a little heat without making the soup especially spicy.
- Jump to the printable recipe for precise measurements
How To Make Mulligatawny Soup
Bloom the spices and cook the vegetables: Heat the oil in a large pot or Dutch oven, then add the garam masala and cook briefly, stirring, until fragrant. Add the carrots, onion, celery, and apple and cook until softened.
Add the liquids and lentils and simmer: Stir in the chicken broth, coconut milk, red lentils, and salt. Bring to a boil, then reduce the heat and simmer gently, uncovered, until the lentils are tender and starting to break down.
Purée the soup: Use an immersion blender to purée the soup until slightly thickened. Alternatively, transfer a few cups of the soup to a blender and purée until smooth, then stir it back into the pot. If using a regular blender, be careful with the hot liquid and leave the center opening in the lid uncovered so steam can escape.
Add the chicken and finish: Stir in the cooked chicken and lime juice and heat until warmed through. Taste and add a pinch of cayenne, if you’d like a little heat. The soup reheats and freezes nicely; see the recipe card below for detailed make-ahead instructions.
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Mulligatawny Soup
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. 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.
Notes
- The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
- Freezing 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
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.
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I made this today with a few modifications:
1. I cut the recipe in half for just the two of us.
2. I used oatmilk instead of coconut since I didn’t want to open a can for 1/2 cup.
3. Used what I had on hand and modified; so, shredded carrots, added 2 cloves garlic, added 1 inch fresh ginger, 1 cup chicken stock and 2 cups water with 2 tsp better than bullion, to the garam masala/salt/cayenne added black pepper/turmeric/curry/cumin.
Soooo healthy, easy, and delicious. This will be on repeat. I have not made it in 32 years!
I don’t know if this was asked before but can this be adapted to be vegetarian? Would using vegetable broth change the flavor? And what can I add in place of the chicken?
Hi Jenny, it’s perfectly fine to use vegetable broth, and in place of the chicken, you can use additional vegetables or increase the amount of lentils. Hope you enjoy!
Excellent flavor and texture. Easy and clear instructions!
This is a favorite in our house – easy weeknight dinner