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This Mulligatawny soup is a warm, comforting dish packed with chicken, lentils, vegetables, and fragrant Indian-inspired spices. A splash of coconut milk gives it a creamy finish, making it both hearty and full of flavor.
For a quick shortcut, you can use rotisserie chicken to save time without sacrificing flavor. Serve this rich soup over hot cooked rice or with warm naan bread for a satisfying meal that’s perfect for chilly days or anytime you’re craving something cozy.
What You’ll Like About This Mulligatawny Soup
Hearty and filling. Lentils, chicken, and vegetables make this a complete meal in a bowl.
Rich and flavorful. Curry powder, cumin, and coriander add warm, aromatic depth.
Creamy texture. Coconut milk balances the spices and adds a luscious finish.
Easy shortcut. Using rotisserie chicken makes it even quicker and easier to prepare.
Ingredient Notes
- Vegetable oil – Helps sauté the aromatics for a flavorful base.
- Onion, celery, and carrots – Classic soup vegetables that build depth.
- Garlic – Adds aromatic richness.
- Diced tomatoes and tomato sauce – Create body and acidity.
- Chicken stock – Forms the savory base of the soup.
- Lentils – Thicken the soup and add heartiness.
- Curry powder, cumin, coriander, cayenne – Warm spices essential to its distinctive flavor.
- Cooked chicken – A great use for leftover chicken or rotisserie.
- Coconut milk – Adds creaminess and softens the spices.
- Brown sugar – Balances acidity and heat.
- Cilantro – Fresh herb that brightens the finished soup.
How to Make Mulligatawny Soup
- Heat vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots, and cook for 6 to 8 minutes until the onion is translucent. Add the garlic and cook for another minute.
- Stir in the diced tomatoes, tomato sauce, chicken stock, lentils, curry powder, cumin, coriander, and cayenne pepper. Bring to a boil, then reduce the heat to medium. Cover and simmer for 30 minutes.
- Add the diced chicken and cook for 15 minutes, or until the lentils are tender. Stir in the coconut milk, brown sugar, and cilantro. Heat through gently (do not boil).
- Serve hot in bowls over rice or with naan bread on the side.
Tips
- Rinse lentils before using to remove any debris.
- Add more curry powder or cayenne if you prefer a spicier soup.
- Stir in the coconut milk at the end to prevent curdling.
Recipe Variations
- Make it vegetarian. Swap the chicken stock for vegetable broth and omit the chicken; add extra lentils or chickpeas instead.
- Add more vegetables. Stir in spinach, kale, or green beans during the last few minutes of cooking.
- Make it creamier. Add an extra splash of coconut milk for a richer, more indulgent soup.
- Give it a touch of sweetness. Stir in chopped apples, a traditional addition in some versions.
- Boost the spice. Add more cayenne or a pinch of garam masala for an extra kick of heat and flavor.
Serving Suggestions
- Serve over hot cooked rice for a hearty meal.
- Pair with warm naan bread or flatbread for a delicious dipping experience.
- Add a dollop of plain yogurt or a squeeze of lemon or lime juice for brightness.
- Serve along with mango chutney for a sweet and tangy contrast.
- Garnish with fresh cilantro or a sprinkle of toasted coconut.
How to Store and Reheat
Refrigerate. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze. Freeze cooled soup (without the rice) in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
To Reheat. Warm gently on the stovetop over low heat, adding a splash of broth or coconut milk if needed to loosen the soup.
Mulligatawny Soup
Ingredients
- 2 tbsp vegetable oil
- 1 cup chopped onion
- ½ cup diced celery
- 1 cup diced carrots
- 1 tsp minced garlic
- 1 (14.5-ounce) can tomatoes , diced
- 1 (8-ounce) can tomato sauce
- 1 quart chicken stock
- ½ cup brown lentils
- 1 ½ tsp curry powder, or to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp cayenne pepper, or to taste
- 2 cups diced cooked chicken
- 1 cup coconut milk
- 1 tbsp brown sugar
- 2 to 3 tbsp fresh chopped cilantro
- 3 cups hot cooked rice
Recommended Equipment
Instructions
- Cook the aromatics. Heat the vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Cook for about 6 to 8 minutes or until the onion is translucent and yellow, stirring frequently. Add the garlic and cook for about 1 minute longer.2 tbsp vegetable oil | 1 cup chopped onion | 1/2 cup diced celery | 1 cup diced carrots | 1 tsp minced garlic
- Simmer. Add the tomatoes, tomato sauce, chicken stock, lentils, curry powder, cumin, coriander, and cayenne pepper, to taste. Bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 30 minutes or until the lentils are tender.1 (14.5-ounce) can tomatoes | 1 (8-ounce) can tomato sauce | 1 quart chicken stock | 1/2 cup brown lentils | 1 1/2 tsp curry powder | 1 tsp ground cumin | 1 tsp ground coriander | 1/4 tsp cayenne pepper
- Finish with the chicken and coconut milk. Stir in the diced chicken, coconut milk, brown sugar, and cilantro. Heat through gently (do not boil) and serve over hot cooked rice.2 cups diced cooked chicken | 1 cup coconut milk | 1 tbsp brown sugar | 2 to 3 tbsp fresh chopped cilantro | 3 cups hot cooked rice
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
