Mulligatawny (from the Tamil words milagu thanni , meaning "pepper water") is a fusion of British and South Indian cuisines. This luxurious soup combines chicken , lentils or rice , apples , and spices , creating a creamy, curry-scented broth with sweet and savory undertones.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsFor the Soup Base
2 tbsp butter or oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic cloves, minced
1 inch piece fresh ginger, grated
1 tbsp curry powder (mild or medium)
½ tsp ground cumin
¼ tsp turmeric
1 apple, peeled and chopped (Granny Smith or similar)
½ cup red lentils or cooked rice
4 cups chicken broth
2 cups cooked chicken, shredded (thighs or breast)
Salt & pepper, to taste
To Finish
½ cup coconut milk or heavy cream
Juice of ½ lemon
Fresh cilantro or parsley, for garnish
extra cooked rice, for serving
Sauté Aromatics
1
In a large pot, melt butter over medium heat.
Add onion , carrots , and celery . Cook 5–7 minutes until softened.
Stir in garlic , ginger , and spices (curry powder , cumin , turmeric ). Toast for 1 minute until fragrant.
Simmer the Base
2
Add chopped apple , lentils (or pre-cooked rice), and chicken broth .
Bring to a boil, then reduce to low and simmer for 15–20 minutes , until lentils and apples are soft.
Add Chicken & Blend (optional)
3
Add shredded chicken to the pot.
For a smoother texture, use an immersion blender to blend part (or all) of the soup before adding chicken.
Simmer for 5 more minutes to warm through.
Finish the Soup
4
Stir in coconut milk or cream and lemon juice .
Adjust seasoning with salt and pepper to taste.
Keep warm — do not boil once cream is added.
Serve & Garnish
5
Ladle into bowls.
Top with fresh cilantro , a swirl of cream or coconut milk, and a few spoonfuls of steamed rice if desired.
Serve with naan , pita , or crusty bread .
Variations
6
Make vegetarian with chickpeas and vegetable broth
Add a green chili for extra heat
Blend until silky smooth or leave chunky for texture
Pairing Suggestions
7 Drink:
Gewürztraminer or off-dry Riesling
Mango lassi or spiced chai
Sparkling water with lemon and mint
Ingredients For the Soup Base
2 tbsp butter or oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic cloves, minced
1 inch piece fresh ginger, grated
1 tbsp curry powder (mild or medium)
½ tsp ground cumin
¼ tsp turmeric
1 apple, peeled and chopped (Granny Smith or similar)
½ cup red lentils or cooked rice
4 cups chicken broth
2 cups cooked chicken, shredded (thighs or breast)
Salt & pepper, to taste
To Finish
½ cup coconut milk or heavy cream
Juice of ½ lemon
Fresh cilantro or parsley, for garnish
extra cooked rice, for serving
Directions Sauté Aromatics
1
In a large pot, melt butter over medium heat.
Add onion , carrots , and celery . Cook 5–7 minutes until softened.
Stir in garlic , ginger , and spices (curry powder , cumin , turmeric ). Toast for 1 minute until fragrant.
Simmer the Base
2
Add chopped apple , lentils (or pre-cooked rice), and chicken broth .
Bring to a boil, then reduce to low and simmer for 15–20 minutes , until lentils and apples are soft.
Add Chicken & Blend (optional)
3
Add shredded chicken to the pot.
For a smoother texture, use an immersion blender to blend part (or all) of the soup before adding chicken.
Simmer for 5 more minutes to warm through.
Finish the Soup
4
Stir in coconut milk or cream and lemon juice .
Adjust seasoning with salt and pepper to taste.
Keep warm — do not boil once cream is added.
Serve & Garnish
5
Ladle into bowls.
Top with fresh cilantro , a swirl of cream or coconut milk, and a few spoonfuls of steamed rice if desired.
Serve with naan , pita , or crusty bread .
Variations
6
Make vegetarian with chickpeas and vegetable broth
Add a green chili for extra heat
Blend until silky smooth or leave chunky for texture
Pairing Suggestions
7 Drink:
Gewürztraminer or off-dry Riesling
Mango lassi or spiced chai
Sparkling water with lemon and mint
