This Mulligatawny Soup is so full of wonderful ingredients like chicken, rice, veggies, lentils, apples, warming spices, and more. It is a complete meal in a bowl in a delicious, flavorful broth that you will want to make again and again.
What goes well with Mulligatawny Soup? For me, any kind of bread dipper works great. You can pick up some naan bread or make a loaf like Homemade Whole Wheat Bread or Butter Swim Biscuits.
Where does Mulligatawny Soup originally come from?
Mulligatawny Soup, meaning literally pepper-water, is a dish that originated in South Indian cuisine but has been adopted by Britain as a popular soup there also. The ingredients in this soup vary hugely, and ours really has it all. Wonderfully flavored and full of so many ingredients, this dish is hearty, delicious, and healthy.
Helpful Items For This Recipe
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Cast Iron Dutch Oven with Lid – Dark Blue, 6.4-Quart
Stainless Steel Soup Ladle – Durable Rust Proof Soup Ladle With Ergonomic Handle
Soup Bowls With Handles, Ceramic French Onion Soup Bowls, 28 Ounces
What is Mulligatawny Soup made of?
Yowza, look at the list of ingredients!! It really isn’t that bad, and if you have a well-stocked spice cupboard, you are going to have all of those spices already. Nothing else is crazy difficult to find; it is all at your local grocery store.
This soup is mildly spicy with a mild curry flavor but has a gorgeous, vibrant yellow color using turmeric. All the other flavors come from fruit, veggies, and meat, plus coconut milk.
Ingredients
Canola oil
Skinless, boneless chicken thighs
Garam masala
Ground coriander
Turmeric
Cayenne
Bay leaves
Salt
Onion, diced
Carrots, diced
Celery, diced
Garlic, minced
Ginger, minced
Granny Smith apple, peeled, cored and diced
Potatoes, diced
Dried red lentils
Chicken stock, sodium-reduced
Freshly ground pepper to taste
Spinach, roughly chopped
Unsweetened coconut milk
Diced tomatoes
Lemon juice, optional
Basmati rice, cooked
Garnishes
Cashews, chopped
Cilantro leaves, chopped
Sweetened shredded coconut (optional)
How to Make Mulligatawny Soup
Place diced chicken in a bowl and toss with garam marsala and a 1/4 tsp. salt. Heat canola oil in a large pot and saute chicken until cooked through and browned, about 8 min. Remove and set aside.
Add the onion, carrots, and celery to the hot pot and saute until caramelized, about 5 min. Add garlic, ginger, apples, ground coriander, turmeric, and cayenne, and continue to cook until apples are caramelized, another 6 min.
Next, add the potatoes, lentils, chicken stock, and bay leaves. Bring to a boil, cover, and then reduce to simmer for 10 min. or until potatoes are tender.
Place the chicken back in the pot with 1 tsp. salt, freshly ground pepper, coconut milk, and tomatoes. Continue to cook for another 10-15 min.
Add spinach, rice, and lemon juice and cook 2 min. until rice is heated through and spinach is wilted.
Taste and season with more salt and pepper as needed. Serve in soup bowls topped with cashews, coconut, and cilantro.
Recipe Pro Tips!
Does Mulligatawny Soup Freeze Well?
Yes, this soup freezes well for up to 3 months. Just thaw and reheat.
It also keeps in the refrigerator for up to 4 days, and the flavor deepens over time, making it even better.
Is Mulligatawny Soup Healthy?
Yes, the soup is full of vitamins, minerals, and antioxidants with all of the wonderful ingredients. This soup is also gluten-free.
Mulligatawny soup is also a great choice if you have been sick with a cold or flu, as it will jump-start your immune system and will make you feel better quickly.
What is the Famous Soup in Seinfeld?
Well, number one on the soup nazi list is the mulligatawny soup. You know it is good if the soup nazi is making it. LOL
Want more Indian recipes that are not only easy but delicious?
Here are some more Indian dishes with a twist. I hope you enjoy them as much as we do!
Mulligatawny Soup
Ingredients
- 2 Tbsp. canola oil
- 8 skinless boneless chicken thighs
- 1 1/2 Tbsp. garam masala
- 1 tsp. ground coriander
- 1 tsp. turmeric
- 1/2 tsp. cayenne
- 2 bay leaves
- 1 1/4 tsp. salt or to taste
- 1 cup onion diced
- 1 cup carrots diced
- 3/4 cup celery diced
- 2 Tbsp. garlic minced
- 2 Tbsp. ginger minced
- 2 cups Granny Smith apple peeled, cored and diced
- 1 cup potatoes diced
- 1 cup dried red lentils
- 6 cups chicken stock sodium-reduced
- freshly ground pepper to taste
- 1 cup packed spinach roughly chopped
- 1 -14 oz. can unsweetened coconut milk
- 1- 19 oz. can diced tomatoes
- 1 Tbsp. lemon juice optional
- 2 cups basmati rice cooked
- 1/2 cup cashews chopped
- 1/4 cup cilantro leaves chopped
- 1/4 cup sweetened shredded coconut
Instructions
- Place diced chicken in a bowl and toss with garam marsala and a 1/4 tsp. salt.
- Heat canola oil in a large pot and saute chicken until cooked through and browned, about 8 min.
- Remove and set aside.
- Add the onion, carrots, and celery to the hot pot and saute until caramelized, about 5 min.
- Add garlic, ginger, apples, ground coriander, turmeric, and cayenne, and continue to cook until apples are caramelized, another 6 min.
- Add the potatoes, lentils, chicken stock, and bay leaves.
- Bring to a boil, cover, and then reduce to simmer for 10 min. or until potatoes are tender.
- Add the chicken back to the pot with 1 tsp. salt, freshly ground pepper, coconut milk, and tomatoes.
- Continue to cook for another 10-15 min. Add spinach, rice, and lemon juice if using, and cook for 2 min. until the rice is heated through and the spinach is wilted.
- Taste and season with more salt and pepper as needed.
- Serve in soup bowls topped with cashews, coconut, and cilantro.
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