Mulligatawny Soup Recipe

I love this Mulligatawny because it’s soup that behaves like a curry — cozy, a little spicy, silky from coconut milk, and weirdly comforting with a sweet apple wink. It’s a one-pot mood lifter that travels from weeknight dinner to Sunday-batch comfort food without drama.

My husband calls it “that curry-soup that makes you hug the bowl,” which is now our official name for it. The kids started asking for it after I accidentally swapped in grated apple when I ran out of carrots; now nobody will let me leave apples out. It’s the recipe I whip up when the week is chaotic and everyone needs something warm and familiar that still feels a little fancy.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Chicken Biscuit Bake

DINNER

Creamy Chicken Fajita Casserole Recipe

DINNER

Southwest Chicken Casserole Delight

DINNER

Easy Hawaiian Shoyu Chicken Recipe

This one always makes my kitchen smell like I’m hosting a tiny spice market. I once burned the curry powder (rookie move) and had to start over — learned to toast spices gently and keep a glass of water nearby. Also: grated apple was a happy accident; it melts into the broth and rounds the whole thing out. I usually brown the protein first for flavor, then build the soup in the same pot so cleanup is minimal and the bottom bits become gravy gold.

Shopping Tips

– Protein: Chicken thighs are forgiving and juicy, but boneless breasts work fine; for vegetarian, red lentils or firm tofu stand in beautifully.
– Spices: Use good curry powder and fresh turmeric (or ground if that’s what’s available); smell the jar — if it’s flat, buy a new one.
– Canned Goods: Full-fat coconut milk gives the best creaminess; buy low-sodium broth if you’re watching salt.
– Vegetables: Apples should be crisp and tart (Granny Smith or Pink Lady); carrots and onions should be firm and blemish-free.
– Grains/Pasta: If you’re adding rice, cook it separately or use leftover cold rice — it won’t fall apart as easily in the soup.

Prep Ahead Ideas

– Chop onions, carrots, and apples the night before and store in airtight containers to shave 10–15 minutes off dinner prep.
– Toast and mix your spice blend into a small jar ahead of time so it’s ready to sprinkle.
– Cook rice or lentils ahead and refrigerate separately; add to bowls when reheating so texture stays pleasant.
– Keep cooled soup in shallow containers for quicker fridge chilling and easier reheating.

✔Time-Saving Tricks

– Use a high-sided skillet and an immersion blender to puree right in the pot — fewer dishes, faster finish.
– Swap fresh apples for pre-shredded apple (or pear) in a pinch, but expect a slight texture change.
– Use rotisserie chicken from the store if you don’t want to brown protein yourself.
– Frozen pre-chopped mirepoix (onion/celery/carrot) is a weekday lifesaver and reduces hands-on time.

✔Common Mistakes

– Adding spices to a cold pan: they need heat to bloom, but not pain — toast briefly then add liquids.
– Overcooking the rice inside the soup can make it mushy; cook separately if you want grain integrity.
– Too-salty broth: taste before adding salt — canned broths vary a ton.
– I once threw in the coconut milk too early and it split; add it near the end on low heat and stir gently.

What to Serve It With

– Warm naan or crusty bread for dunking.
– A simple cucumber-yogurt salad to cool things down.
– Steamed basmati or a scoop of leftover brown rice for heartier bowls.
– Quick sautéed greens with lemon to keep it fresh.

✔Tips & Mistakes

– Toast spices briefly over medium heat to wake them up, then immediately add aromatics.
– If the soup tastes flat, a squeeze of lemon or splash of vinegar brightens it fast.
– Too spicy? Dollop plain yogurt or coconut milk on top to mellow heat.
– Want deeper flavor? Let it sit a few hours or overnight — it actually gets better.

✔Storage Tips

Keep leftovers in airtight containers in the fridge for up to 4 days; freeze in portions for up to 3 months. If you planned rice into the soup, it’ll absorb more liquid when stored — thin with broth when reheating. Cold? It’s fine, but reheated is where the spice and aromatics wake up; no shame in a cold spoonful for breakfast if that’s your jam.

✔Variations and Substitutions

– Vegan: swap coconut milk for the same, use lentils or cubed tofu instead of chicken.
– Heartier: add cooked barley or farro instead of rice.
– Mild: reduce curry powder and add a pinch of smoked paprika for depth without heat.
– Fruit swap: pear works like a charm if apples are out of season.

Frequently Asked Questions

Mulligatawny Soup Recipe

Cozy, lightly spiced Mulligatawny with tender chicken, lentils, and apple in a creamy curry broth. Bright lemon and cilantro bring it to life.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 1.5 cup diced yellow onion
• ▢ 1 cup diced carrots
• ▢ 0.75 cup chopped celery
• ▢ 1 cup peeled diced tart apple such as Granny Smith
• ▢ 2.5 tsp minced garlic
• ▢ 2 tsp minced fresh ginger
• ▢ 1.5 tbsp curry powder
• ▢ 1 tsp ground turmeric
• ▢ 1 tsp ground cumin
• ▢ 0.75 tsp ground coriander
• ▢ 0.25 tsp ground cinnamon
• ▢ 2.5 tbsp tomato paste
• ▢ 6 cup low-sodium chicken broth
• ▢ 0.75 cup red lentils, rinsed
• ▢ 0.25 cup long-grain white rice, rinsed
• ▢ 1 lb boneless skinless chicken thighs, cut bite-size
• ▢ 1 cup unsweetened coconut milk full-fat
• ▢ 2 tbsp fresh lemon juice
• ▢ 1.75 tsp kosher salt more to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.25 cup chopped fresh cilantro plus extra for serving

Instructions

Preparation Steps

• Warm the olive oil and butter in a large pot over medium heat.
• Sauté onion, carrots, and celery until softened and lightly golden, about 6–8 minutes.
• Stir in apple, garlic, and ginger; cook until fragrant, about 1–2 minutes.
• Add curry powder, turmeric, cumin, coriander, cinnamon, and tomato paste; cook 1 minute, stirring to toast.
• Add chicken and toss to coat with the spices; cook until no longer pink on the outside, 2–3 minutes.
• Pour in chicken broth. Add lentils and rice. Bring to a boil, then reduce to a gentle simmer.
• Simmer uncovered, stirring occasionally, until lentils and rice are tender and chicken is cooked through, 18–22 minutes.
• Stir in coconut milk and simmer 3–5 minutes more. Add a splash of water if you prefer a looser soup.
• Finish with lemon juice, salt, and pepper. Fold in cilantro and serve hot.

Notes

Variation: Make it vegetarian by swapping chickpeas for the chicken and using vegetable broth. For extra richness, stir in a spoon of ghee with the coconut milk. Storage: Refrigerate up to 4 days. The rice and lentils thicken as it sits—thin with broth when reheating. Freezes well for 2 months.

This recipe is an original creation inspired by classic Mulligatawny Soup Recipe flavors. All ingredient ratios and instructions are independently developed.