Mulligatawny Soup Origins and Recipe

Mulligatawny soup is a richly spiced, hearty soup that blends British and Indian culinary traditions. It typically features chicken or vegetables, lentils or rice, apples, and a curry-spiced broth, often finished with coconut milk or cream. Its name comes from the Tamil words milagu (pepper) and tanni (water), reflecting its origins as a pepper-water broth that evolved during the British colonial era in India. This recipe creates a warming, satisfying soup that balances savory, sweet, and spicy flavors, perfect for a comforting meal.

Ingredients

2 tablespoons (30 ml) vegetable oil
1 large onion, diced (about 1 cup / 150 g)
2 carrots, peeled and diced (about 1 cup / 130 g)
2 celery stalks, diced (about 1 cup / 120 g)
1 apple (such as Granny Smith), peeled, cored, and diced
3 cloves garlic, minced
1 tablespoon (15 g) fresh ginger, grated
2 tablespoons (16 g) curry powder
1 teaspoon (2 g) ground turmeric
1 teaspoon (2 g) ground cumin
1/2 teaspoon (1 g) cayenne pepper (optional, for heat)
1 cup (200 g) red lentils, rinsed
6 cups (1.4 L) chicken or vegetable broth
1 (13.5 oz / 400 ml) can coconut milk
1 pound (450 g) boneless, skinless chicken thighs (optional; omit for vegetarian)
Salt and freshly ground black pepper, to taste
Fresh cilantro, chopped, for garnish

Instructions

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and apple. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
Add the garlic, ginger, curry powder, turmeric, cumin, and cayenne (if using). Stir constantly for 1 minute until fragrant.
If using chicken, add the chicken thighs to the pot. Pour in the broth and add the rinsed red lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
After 20 minutes, remove the chicken thighs to a cutting board. Shred the meat with two forks (it should be cooked through; check that it reaches 165°F / 74°C, the USDA FSIS safe minimum for poultry). Set aside.
Using an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer in batches to a blender and puree, then return to the pot.)
Stir in the coconut milk and the shredded chicken. Simmer over low heat for another 10 minutes to meld flavors. Season with salt and pepper to taste.
Ladle into bowls and garnish with fresh cilantro.

Tips

Substitutions: For a vegetarian version, omit the chicken and use vegetable broth. You can also swap red lentils with yellow split peas (soak them first and increase cooking time by 15 minutes).
Spice level: Adjust the cayenne to your preference. For a milder soup, reduce or omit it; for extra heat, add a fresh chopped chili with the garlic.
Blending safely: If using a regular blender, never fill it more than halfway with hot liquid, and hold the lid down with a towel while blending to prevent splatters.
Texture: If you prefer a chunkier soup, puree only half of the mixture and leave the rest as is.

Serving Suggestions

Serve mulligatawny soup as a main course with warm naan bread or steamed basmati rice. A dollop of plain yogurt or a squeeze of lemon juice adds brightness. For a traditional touch, offer a side of mango chutney or a few poppadoms.

Variations

Vegetable Mulligatawny: Skip the chicken and add extra vegetables like potatoes, cauliflower, or green beans along with the lentils.
Creamy Mulligatawny: Replace coconut milk with heavy cream or half-and-half for a richer, less coconut-forward flavor.
Spiced Mulligatawny: Add a cinnamon stick, 2 whole cloves, and a bay leaf with the broth; remove before blending.
Slow Cooker Version: Sauté the aromatics first, then transfer everything except the coconut milk to a slow cooker. Cook on low for 6–8 hours, shred the chicken, blend, and stir in coconut milk before serving.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. The soup thickens as it sits; add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot (165°F / 74°C for leftovers). You can also freeze the soup (without the coconut milk) for up to 3 months; thaw overnight in the fridge, then reheat and stir in the coconut milk.

Frequently Asked Questions

Where does mulligatawny soup actually come from? Mulligatawny originated in South India as a thin, peppery broth called milagu tanni. British colonists in the 18th and 19th centuries adapted it into a thicker, more substantial soup with meat and vegetables, which then spread to Britain and other parts of the world.

Is mulligatawny soup always spicy? Traditionally it was quite peppery, but modern versions vary. This recipe uses curry powder and optional cayenne, so you can control the heat. Many British versions are mild and more like a curried vegetable soup.

Can I make mulligatawny without chicken? Absolutely. Omit the chicken and use vegetable broth. You’ll still get a hearty soup from the lentils and vegetables; just be sure to adjust the seasoning, as chicken adds its own flavor.

What is the best type of lentil to use? Red lentils are ideal because they break down quickly and create a smooth texture. Brown or green lentils hold their shape more, resulting in a chunkier soup; if using them, increase cooking time by 10–15 minutes.

Can I freeze mulligatawny soup? Yes, but it’s best to freeze before adding the coconut milk, as the milk can separate when thawed. Freeze the blended soup (without chicken if you like) for up to 3 months, then thaw and reheat, adding coconut milk and chicken at that point.

What can I use instead of coconut milk? Heavy cream, plain yogurt (stir in at the end to avoid curdling), or even evaporated milk work well. For a dairy-free option, use almond or oat milk, though the flavor will be less rich.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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