Mulligatawny Soup

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.

How to Make Mulligatawny Soup

1. 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.
2. 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.
3. 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).
4. 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.

Mulligatawny Soup

Diana

A hearty Mulligatawny soup with chicken, lentils, vegetables, coconut milk, and warm Indian spices. Perfect with rice or naan bread!

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Servings 6 servings

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Course Chicken Soup, Soup Recipes

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Ingredients

  

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• 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.
• 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.

Keyword chicken soup, lentil soup, mulligatawny

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