traditional mulligatawny soup recipe

Written ByJenny Smyth Posted on
traditional mulligatawny soup recipe
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The Best traditional mulligatawny soup recipe

I’m so excited to share with you my favorite traditional mulligatawny soup recipe, a delicious and comforting dish that’s been a staple in our household for years. This creamy and flavorful soup is a perfect blend of spices and herbs, with a rich and velvety texture that will leave you wanting more. My family and I love this recipe because it’s not only easy to make but also packed with nutrients and health benefits.

The best part? It’s a great way to get our kids to eat vegetables, as they’re hidden in the soup along with the flavorful broth. The origins of mulligatawny soup date back to ancient India, where it was known as ‘sambar’, a spicy lentil-based stew that’s been adapted over time to become the dish we know today.

As an American mom, I’ve adapted this recipe to suit our taste preferences, using a combination of aromatic spices and herbs that give it a unique flavor profile. Whether you’re looking for a comforting meal after a long day or a nutritious option for your family, this traditional mulligatawny soup recipe is sure to become a favorite in your household too! The key to making this soup is to use high-quality ingredients, especially the spices, which can make or break the flavor of the dish.

I like to use freshly ground cumin and coriander seeds for an added depth of flavor. The technique behind making mulligatawny soup is quite straightforward: sauté the onions and ginger until they’re soft and fragrant, then add the lentils and spices, followed by the vegetable broth and coconut milk. Let it simmer until the lentils are tender and the flavors have melded together.

This hearty soup is perfect for any occasion, whether you’re hosting a dinner party or just need a comforting meal after a long day.

Traditional Mulligatawny Soup

Traditional Mulligatawny Soup

4.8 from 711 votes

Mulligatawny is a classic Anglo-Indian soup with a rich, spiced broth, tender chicken, and hearty vegetables. This version uses lentils and apples for a subtly sweet and savory balance.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup Base

2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 carrot, diced
1 celery stalk, diced
1 apple, peeled and diced
1/2 cup red lentils, rinsed
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
4 cups chicken broth
1 cup water
1 can (14 oz) coconut milk
2 cups cooked chicken, shredded
Salt and black pepper to taste

For Garnish

Fresh cilantro, chopped
Cooked basmati rice (optional)

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium heat.
2Add the chopped onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes.
3Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
4Add the diced carrot, celery, and apple to the pot.
5Cook for 5 minutes, stirring often, until the vegetables begin to soften.
6Sprinkle in the curry powder, cumin, turmeric, and cayenne pepper, then stir constantly for 1 minute to toast the spices.
7Pour in the chicken broth and water, then add the rinsed red lentils.
8Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, partially covered, for 20 minutes.
9The lentils should be tender and the vegetables soft when done.
10Stir in the coconut milk and shredded cooked chicken.
11Continue to simmer for another 10 minutes, until the soup is heated through and the flavors have melded.
12Season with salt and black pepper to your taste.
13Ladle the soup into bowls and garnish with fresh cilantro.
14Serve hot with a side of cooked basmati rice if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 35mg🧂Sodium: 780mg🌾Total Carbs: 25g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 18g

📝Notes

For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken. You can also add more vegetables like bell peppers or spinach.

Watch Video Of How Traditional Mulligatawny Soup Works

I’m so glad you asked about storing and reheating this traditional mulligatawny soup recipe because it’s one of my favorite things about cooking at home – being able to prep ahead of time and enjoy meals throughout the week without much fuss.

To store leftover mulligatawny soup in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months – just thaw overnight in the fridge before reheating when needed.

❓ Frequently Asked Questions About Mulligatawny Soup

Q: What type of lentils should I use for this recipe?

A: For this traditional mulligatawny soup recipe, I recommend using red or brown lentils as they hold their shape well during cooking. You can also use green lentils if you prefer them.

Q: Can I use store-bought vegetable broth instead of making my own?

A: While store-bought broth can be convenient, I highly recommend making your own vegetable broth from scratch for this recipe. It adds depth of flavor that’s hard to replicate with store-bought options.

Q: How do I adjust the spice level to suit my family’s taste?

A: If you prefer a milder flavor, simply reduce the amount of cumin seeds or omit them altogether. If you prefer a spicier version, add more cumin seeds or try adding some red pepper flakes.

Q: Can I serve this soup as a main course or is it better suited as a side dish?

A: This traditional mulligatawny soup recipe makes enough servings for 6-8 people as a main course or 8-10 people as a side dish. It’s up to you whether you want to serve it as part of a larger meal or let it shine on its own.

Q: Are there any variations on this traditional mulligatawny soup recipe that I can try?

A: Yes! Feel free to experiment with different spice blends or add some heat with red pepper flakes if you prefer spicy soups.

Q: Can I freeze this soup for later use?

A: Absolutely! This traditional mulligatawny soup recipe freezes beautifully for up to 3 months.

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