Mulligatawny Soup
This hearty Mulligatawny soup combines chicken, lentils, vegetables, coconut milk, and warm spices for a flavorful Indian-inspired dish. Serve over rice or with naan bread for a satisfying meal.
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.
❤️ Why You’ll Love 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.
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.
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 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
A hearty Mulligatawny soup with chicken, lentils, vegetables, coconut milk, and warm Indian spices. Perfect with rice or naan bread!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup Recipes, Chicken Soup
- Method: Stovetop
- Cuisine: Indian
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 ribs celery, diced
- 2 medium carrots, diced or sliced
- 2 cloves garlic, pressed or minced
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 can (8 ounces) tomato sauce
- 1 quart chicken stock
- 1/2 cup lentils
- 1 1/2 teaspoons curry powder, or to suit your taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or to taste
- 2 cups diced cooked chicken
- 1 cup coconut milk
- 1 tablespoon brown sugar
- 2 to 3 tablespoons fresh chopped cilantro
- 3 cups hot cooked rice
Instructions
-
Cook the aromatics. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, celery, and carrots. Cook for about 6-8 minutes or until the onion is translucent and yellow, stirring frequently. Add the garlic and cook for about 1 minute longer.
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Simmer. Add the tomatoes, tomato sauce, chicken stock, lentils, curry powder, cumin, coriander, and pepper. Bring to a boil. Reduce heat to medium, cover the pan, and simmer for 30 minutes.
-
Finish with the chicken and coconut milk. Add the diced chicken. Cover and cook for about 15 minutes, or until the lentils are tender. Stir in the coconut milk, brown sugar, and cilantro. Heat through (do not boil) and serve in bowls over hot cooked rice.
Nutrition
- Serving Size:
- Calories: 410
- Sugar: 10.7 g
- Sodium: 434.1 mg
- Fat: 15.4 g
- Carbohydrates: 57.5 g
- Fiber: 4.9 g
- Protein: 13 g
