Mulligatawny Soup
A velvety, aromatic soup born from Anglo-Indian cuisine, blending tender chicken, red lentils, and vegetables in a gently spiced, creamy coconut broth. It's a one-pot wonder that balances warmth from curry spices with a subtle tang of lemon, delivering comfort in every spoonful.
For 4 servings
- saute · ~6 min
Sauté the aromatics.
1.Heat oil in a large pot over medium heat.2.Add chopped onion and cook until softened and translucent (4-5 min).3.Stir in minced garlic and grated ginger, sauté until fragrant (30 sec). - saute · ~1 min
Bloom the spices.
1.Add curry powder, turmeric, coriander powder, and black pepper.2.Cook, stirring constantly, until spices are fragrant and slightly darkened (1 min).3.If the mixture is too dry, add a splash of water to prevent burning.TIPBlooming the spices in oil deepens their flavor and removes the raw taste. - simmer · ~2 min
Add chicken, vegetables, lentils, and water.
1.Add diced chicken, carrot, celery, and apple to the pot.2.Add rinsed red lentils and pour in water.3.Season with salt and bring to a boil. - simmer · ~30 min
Simmer the soup until tender.
1.Reduce heat to low, cover partially, and simmer for 30 minutes.2.Stir occasionally. Cook until lentils are mushy and chicken is tender.3.Skim any foam that rises to the surface.TIPLentils should completely break down, thickening the soup naturally. - mix · ~2 min
Finish with coconut milk and lemon.
1.Stir in coconut milk and warm through (2 min). Do not let it boil.2.Turn off heat and mix in lemon juice.3.Taste and adjust salt if needed.TIPAdding lemon juice at the very end brightens the soup and cuts through the richness. - serve
Ladle into bowls, garnish with cilantro, and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Bloom the curry powder and turmeric in oil for 1 minute to deepen their flavor and remove any raw taste.
- 2Simmer until lentils are completely broken down; this naturally thickens the soup without blending.
- 3Do not let the coconut milk boil after adding—gentle warming preserves its creamy texture.
- 4Stir in lemon juice only after turning off the heat to keep its bright, tangy note intact.
- 5For a silkier consistency, use an immersion blender for 2-3 pulses after simmering, leaving some texture.
- 6Make ahead: Soup thickens overnight; thin with a splash of water or stock when reheating.
Adapt it for your goals.
Vegetarian
Replace chicken with 1 can of chickpeas (drained) and add 1 cup chopped mushrooms for umami. A great option for plant-based eaters; the lentils and coconut milk keep it hearty.
low oilLow-oil
Sauté aromatics in 2 tablespoons of water or vegetable broth instead of oil. Reduce oil consumption without sacrificing flavor—bloom spices in the steam.
extra heatExtra-heat
Add 1-2 finely chopped green chilies or 1/2 teaspoon cayenne pepper with the spices. Perfect for those who love a fiery kick in their comfort soup.
jainJain
Omit garlic, onion, and celery; use asafoetida (hing) for onion-garlic flavor, and add diced zucchini. Follows Jain dietary restrictions while retaining the soup's character.
Why this is on our healthy list.
Rich in Plant-Based Protein
Red lentils and chicken provide a dual-protein punch, with lentils offering fiber that supports digestion and satiety.
Loaded with Antioxidants
Turmeric and coriander powder contain curcumin and other compounds known for their anti-inflammatory and antioxidant properties.
Good Source of Vitamin A
Carrots contribute beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Healthy Fats from Coconut
Coconut milk provides medium-chain triglycerides (MCTs) that can be quickly used for energy and support brain health.
Low in Saturated Fat
Using lean chicken breast and a modest amount of coconut milk keeps saturated fat content moderate while still adding creaminess.
Frequently asked questions
Yes, but they will not break down as completely, resulting in a chunkier texture. Increase cooking time by 10-15 minutes.
