Mulligatawny soup is a flavorful Anglo-Indian dish known for its rich, spiced broth and hearty texture. Combining tender chicken, lentils, and aromatic spices, this soup balances warmth and comfort, making it a perfect meal for chilly days or whenever you crave something satisfying yet exotic.
Ingredients
- 2 tablespoons vegetable oil or ghee
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 medium apple, peeled and chopped (preferably tart variety)
- 1 tablespoon curry powder (mild or medium heat)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 1/2 cup red lentils, rinsed
- 4 cups chicken broth (low sodium preferred)
- 1 cup coconut milk (full fat for creaminess)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh lemon juice
- Fresh cilantro or parsley, chopped for garnish
- Cooked basmati rice or naan bread, for serving (optional)
Instructions
- Heat the vegetable oil or ghee in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and slightly golden.
- Add the minced garlic and grated ginger, cooking for another 1 to 2 minutes until fragrant but not browned.
- Stir in the diced carrots, celery, and apple. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the curry powder, turmeric, cumin, cinnamon, and cayenne pepper (if using). Stir well to coat the vegetables and release the spices’ aromas, cooking for about 1 minute.
- Pour in the rinsed lentils and chicken broth. Stir to combine, then bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 20 to 25 minutes, or until the lentils and vegetables are tender.
- Using an immersion blender, carefully puree about half the soup to create a thicker, creamier texture while leaving some chunks for body. If you don’t have an immersion blender, transfer half the soup to a blender, puree, and return it to the pot.
- Add the chicken pieces to the pot. Simmer gently for 10 to 12 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Reduce the heat to low and stir in the coconut milk and fresh lemon juice. Heat through but do not boil, allowing the flavors to meld for 3 to 5 minutes.
- Taste and adjust seasoning with salt and black pepper as needed.
- Ladle the soup into bowls and garnish with chopped cilantro or parsley. Serve hot with basmati rice or warm naan bread if desired.
Tips
- Substitutions: For a vegetarian or vegan version, replace chicken broth with vegetable broth, omit the chicken, and add extra lentils or chickpeas for protein.
- Spice level: Adjust the amount of cayenne pepper or curry powder to suit your preferred heat level. Mild curry powder will yield a gentler flavor.
- Storage: Mulligatawny soup keeps well refrigerated for up to 3 days. Store in an airtight container to maintain freshness.
- Common mistake: Avoid boiling the soup vigorously after adding coconut milk, as it can cause the milk to separate and change the texture.
Serving Suggestions
Mulligatawny soup is traditionally served hot with a side of steamed basmati rice or warm naan bread to soak up the flavorful broth. For a heartier meal, accompany it with a crisp cucumber raita or a simple green salad dressed with lemon and olive oil. Garnishing with fresh herbs like cilantro or mint adds a bright, fresh contrast to the rich spices.
Variations
You can customize mulligatawny soup in several ways to match your taste or dietary needs. Swap chicken thighs for boneless skinless chicken breasts if you prefer leaner meat, but be careful not to overcook them to keep the texture tender. For a seafood twist, add cooked shrimp or firm white fish in the final minutes of cooking. Some recipes incorporate diced potatoes or tomatoes for added texture and flavor. Experiment with different types of lentils—yellow or brown lentils can alter the texture and cooking time slightly. Lastly, adding a splash of apple cider vinegar or tamarind paste can lend a subtle tang that enhances the soup’s complexity.
Storage and Reheating
Store mulligatawny soup in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container and keep for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over low heat, stirring occasionally to prevent sticking. Avoid boiling after reheating to preserve the coconut milk’s creamy texture. If the soup thickens too much upon standing, add a splash of broth or water to loosen it before serving.
Frequently Asked Questions
What is mulligatawny soup?
Mulligatawny is a spiced soup originating from Indian cuisine, popularized by British colonial cooks. It typically features a blend of meat (often chicken), lentils, vegetables, and aromatic spices in a creamy broth, often enriched with coconut milk or cream.
Can I make mulligatawny soup vegetarian or vegan?
Yes. Substitute vegetable broth for chicken broth and omit the chicken. Increase lentils or add chickpeas for protein. Use oil or vegan butter instead of ghee, and ensure your curry powder does not contain animal-derived ingredients.
How do I prevent the coconut milk from curdling?
To avoid curdling, add coconut milk towards the end of cooking and warm it gently without boiling. High heat can cause the fat in the coconut milk to separate, altering the soup’s texture.
Is it necessary to puree part of the soup?
Pureeing part of the soup creates a creamy, thickened texture while retaining some chunkiness for mouthfeel. It’s traditional but optional; you can skip this step if you prefer a fully chunky or fully smooth soup.
How spicy is mulligatawny soup?
The spice level varies depending on the curry powder and cayenne pepper used. Traditional recipes are moderately spiced but can be adjusted to taste, from mild to fairly hot.
Can I use other proteins besides chicken?
Absolutely. Turkey, lamb, or seafood like shrimp can be substituted. Adjust cooking times accordingly to avoid overcooking. For a vegetarian option, increase lentils or add beans.
What type of lentils work best?
Red or yellow lentils are preferred because they cook quickly and break down to help thicken the soup. Brown or green lentils can be used but require longer cooking and retain more shape.
Why is an apple included in the recipe?
The apple adds a subtle sweetness and natural acidity that balances the spices and richness of the coconut milk, enhancing the soup’s depth of flavor.
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