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Mulligatawny Soup Recipe

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.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
 

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.