Spiced Mulligatawny Soup With Chicken and Vegetables




10 Tips for cooking this dish

  1. Use fresh spices: For the best flavor, use fresh ground spices. This makes a significant difference in the aroma and taste of the soup.
  2. Adjust spice levels: If you prefer a milder soup, reduce the amount of chili powder. For more heat, add a chopped green chili or extra chili powder.
  3. Precook chicken: If using raw chicken, cook it thoroughly before adding it to the soup to ensure it is safe to eat.
  4. Rinse lentils: Rinse red lentils under cold water before adding them to the soup to remove any debris and reduce the foam they might produce.
  5. Use good quality broth: A high-quality chicken broth enhances the flavor of the soup significantly.
  6. Balance sweetness: Taste the soup before serving and adjust the sweetness by adding a bit more apple or a touch of sugar if necessary.
  7. Stir frequently: To prevent the lentils from sticking to the bottom of the pot, stir the soup frequently, especially after adding the lentils.
  8. Add coconut milk at the end: Stir in the coconut milk towards the end of cooking to prevent it from curdling.
  9. Garnish generously: Fresh cilantro adds a burst of freshness, so don't skip the garnish.
  10. Serve with accompaniments: Serve the soup with a side of naan or rice for a more filling meal.


Serve it with suggestions

Mulligatawny Soup can be served as a main course or a hearty appetizer. Here are some suggestions to complement your meal:

  • Naan Bread: Serve with warm, fluffy naan bread to soak up the rich broth.
  • Steamed Rice: A side of steamed basmati rice can turn this soup into a more substantial meal.
  • Cucumber Raita: A cooling cucumber raita balances the heat of the spices.
  • Simple Green Salad: A fresh salad with a light vinaigrette pairs well with the rich flavors of the soup.
  • Papadums: Crispy papadums add a delightful crunch and are perfect for dipping.
  • Lemon Wedges: Serve with lemon wedges on the side for a fresh, tangy contrast.
  • Pickles: Indian-style pickles can add an extra burst of flavor.


Q: Can I make Mulligatawny Soup vegetarian?
A: Yes, you can easily make a vegetarian version by using vegetable broth and omitting the chicken. Add more vegetables or chickpeas for extra protein.

Q: Can I use different types of lentils?
A: Yes, you can use other types of lentils, but keep in mind that cooking times may vary. Red lentils cook quickly, while green or brown lentils may take longer.

Q: Can I freeze Mulligatawny Soup?
A: Absolutely! This soup freezes well. Let it cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Q: How can I thicken the soup?
A: If you prefer a thicker soup, you can blend a portion of it using an immersion blender or add a slurry of cornstarch and water.

Q: Can I make this soup spicy?
A: Yes, you can adjust the heat level to your preference by adding more chili powder, fresh chilies, or a dash of hot sauce.

Q: What type of apple is best for this recipe?
A: A sweet-tart apple like Granny Smith works well, but you can use any variety you prefer.

Q: Can I substitute the coconut milk?
A: If you don't have coconut milk, you can use heavy cream or a dairy-free alternative like almond milk, though the flavor will be different.

Q: How long will leftovers keep?
A: Leftovers will keep in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Q: What can I use instead of chicken broth?
A: You can use vegetable broth or water with a bouillon cube as a substitute for chicken broth.

Q: Can I add other vegetables?
A: Yes, feel free to add other vegetables like bell peppers, zucchini, or peas to customize the soup to your liking.
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