Mulligatawny Soup
This warm, curry-scented soup is hearty with chicken, lentils, rice, and a little apple for sweetness. It is a cozy Anglo-Indian classic that feels special but cooks in one pot.
Total
65 min
Servings
6 servings
Level
Easy
Mulligatawny soup has roots in South Indian pepper water and became a beloved Anglo-Indian dish during the British colonial era. Today, many versions include curry spices, chicken, rice, lentils, and a gentle sweet note from apple or chutney.
This recipe keeps the method simple for a home kitchen. Red lentils soften into the broth, rice makes it filling, and coconut milk adds a smooth finish without making the soup heavy.
Serve it with naan, toast, or a spoonful of yogurt if you like a creamy contrast. It is a good make-ahead soup, though the rice will thicken it as it sits.
01What you'll need
Ingredients
20 items · 6 servings
- 2 tablespoons neutral oil, such as canola or sunflower oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 tart-sweet apple, such as Granny Smith or Honeycrisp, peeled, cored, and diced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons mild curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, optional
- 1 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup dried red lentils, rinsed
- 1/3 cup uncooked long-grain white rice, rinsed
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken thighs or chicken breasts
- 1 cup canned full-fat or light coconut milk
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 to 2 teaspoons mango chutney or honey, optional, for gentle sweetness chopped fresh cilantro, for serving
02How to make it
Step-by-step
1. Soften the vegetables
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and apple. Cook for 6 to 8 minutes, stirring often, until the onion looks soft and the vegetables start to smell sweet.
2. Bloom the spices
Add the garlic, ginger, curry powder, cumin, coriander, cayenne if using, salt, and black pepper. Cook for 1 minute, stirring constantly. This step is called blooming, which means warming spices in fat so their flavor spreads through the soup.
3. Add the lentils, rice, and broth
Stir in the rinsed red lentils and rinsed rice. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the soup to a gentle boil.
4. Simmer the chicken
Add the chicken pieces to the pot. Reduce the heat to medium-low, cover partly with a lid, and simmer for 22 to 28 minutes, until the chicken is cooked through and the lentils and rice are tender. Chicken should reach 165°F in the thickest part.
5. Shred the chicken
Transfer the chicken to a cutting board. Let it rest for a few minutes, then shred it with two forks or chop it into bite-size pieces. Keep the soup simmering gently while you work.
6. Finish the soup
Return the chicken to the pot. Stir in the coconut milk, lemon juice, and mango chutney or honey if using. Simmer for 3 to 5 minutes, but do not boil hard after adding coconut milk, as it can look grainy.
7. Adjust and serve
Taste the soup. Add more salt, lemon juice, or a pinch of cayenne if needed. Ladle into bowls and top with chopped cilantro. Serve warm with naan, flatbread, toast, or steamed rice on the side.
03From our kitchen
Cook's tips
- Make-ahead: Cook the soup up to 2 days ahead. It will thicken as the rice and lentils absorb broth, so add a splash of water or broth when reheating.
- Storage: Cool the soup, then refrigerate it in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave until hot all the way through.
- Freezing: Mulligatawny freezes well for up to 3 months, but the rice may soften. For the best texture, freeze the soup before adding rice, then add cooked rice when reheating.
- Chicken swap: Use 2 to 3 cups cooked shredded chicken instead of raw chicken. Add it with the coconut milk and simmer just until hot.
- Vegetarian version: Use vegetable broth, skip the chicken, and add a drained can of chickpeas or extra lentils. You may need a little more salt and lemon juice to brighten the flavor.
- Coconut milk swap: For a lighter soup, use light coconut milk. For a dairy version, use half-and-half, but add it off the boil so it does not split or curdle.
Cook's note
Curry powders vary a lot in salt, heat, and flavor. If yours is very hot, skip the cayenne. If it tastes mild, add a pinch more at the end rather than over-spicing the pot early.
04Frequently asked
Questions & answers
What does mulligatawny soup taste like?
It is savory, warmly spiced, and lightly creamy. The curry powder and ginger give it fragrance, while the apple and optional chutney add a small sweet note. Lemon juice keeps it from tasting flat.
Can I use cooked rice instead of uncooked rice?
Yes. Skip the uncooked rice and add 1 to 1 1/2 cups cooked rice near the end with the shredded chicken and coconut milk. This is also a good choice if you plan to freeze the soup.
Can I make mulligatawny soup without coconut milk?
Yes. You can leave it out for a brothier soup, or replace it with a splash of cream or half-and-half. If using dairy, keep the heat low after adding it so the soup stays smooth.
Why did my soup get very thick?
The lentils and rice keep absorbing liquid as the soup rests. This is normal. Stir in more broth or water when reheating until it reaches the thickness you like.
Is mulligatawny soup spicy?
It can be mild or spicy depending on the curry powder. This recipe is gently spiced if you skip the cayenne. Add cayenne, chili flakes, or a hot curry powder if you want more heat.
05Keep cooking
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