Mulligatawny Soup

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!

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.