Mulligatawny Soup

Rich, hearty, and lightly spiced — Mulligatawny Soup is a soul-warming fusion of Indian and British culinary traditions. Packed with vegetables, rice, and often chicken or lentils, it’s a creamy, comforting soup with a golden hue and a complex depth of flavor.

Origin Mulligatawny Soup

The name “Mulligatawny” comes from the Tamil words milagu (pepper) and tanni (water). Originally a thin, peppery broth served in South India, it was adapted by British colonists into a thicker, curry-flavored soup with European ingredients like cream and meat.

What I Love About This Recipe

It’s cozy and filling — the perfect mix of spice and creaminess. You get the richness of a curry, the comfort of a stew, and the balance of sweet, savory, and spicy all in one bowl.

Also Read : Burmese Chicken Curry (Ohn Hnhet Chet)

Mulligatawny Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 1 tbsp butter or oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 inch ginger, grated

• 1 carrot, diced

• 1 celery stalk, diced

• 1 apple (preferably tart), peeled and chopped

• 1 tsp curry powder

• ¼ tsp turmeric

• ¼ tsp cumin

• Salt and black pepper, to taste

• ½ cup red lentils or cooked shredded chicken

• 4 cups chicken or vegetable broth

• ½ cup cooked rice

• ½ cup coconut milk or cream

• Lemon juice, for serving

• Fresh cilantro, for garnish

Directions

• Heat butter or oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent.
• Stir in garlic, ginger, carrot, celery, and apple. Cook for 5 minutes, until softened.
• Add curry powder, turmeric, cumin, salt, and pepper. Stir to coat the veggies in the spices.
• Add broth and lentils (or chicken). Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are soft and flavors meld.
• Stir in cooked rice and coconut milk. Simmer for another 5 minutes.
• Taste and adjust seasoning. Add a squeeze of lemon juice for brightness.
• Serve hot, garnished with fresh cilantro.

Notes

• Easily make it vegetarian by using lentils and vegetable broth.
• You can purée half the soup for a creamier texture or leave it chunky.
• Great for meal prep — it thickens and tastes even better the next day.