Today we have a delicious and filling Chicken Mulligatawny soup recipe for you! If some of you are still scratching your head, let’s just say it was popularized by THIS guy, as one of his most prized soups (best episode ever, right?!). I think it’s pretty great that Mulligatawny soup has such a hilarious appearance on Seinfeld. If you’ve never had it before that needs to change! I’ve had mulligatawny a number of times and each time I’ve had it, it’s been totally different. There are a TON of different ways you can prepare it. Our Mulligatawny recipe is naturally our favorite way!
What is Mulligatawny Soup?
Mulligatawny is a soup that originated in south India. The soup consists of stock and coconut milk to give it it’s creamy texture, and is then flavored with a lot of earthy spices like curry, turmeric, and paprika. It’s usually a beautiful yellow color from the curry and turmeric.
How to make Mulligatawny Soup?
For our recipe, we first sauté the vegetables. After they are done cooking we add the rest of the soup ingredients together in one pot and simmer for 30 -40 minutes. Then we blend everything together so it’s silky smooth. Once we have ladled the soup into bowls we garnish them with chicken, rice, cilantro, and raisins.
What is Mulligatawny soup made of?
There are a lot of ingredients that go into Chicken Mulligatawny soup because it has a lot of flavor. In our recipe, the base of the soup consists of:
- chicken stock
- coconut milk
- lentils
Here are the vegetables we use in our recipe:
- onion
- celery
- carrot
- jalapeno
- garlic
- fresh ginger
- apples
- tomatoes
The spices used vary significantly. The spices we like to use to flavor our Mulligatawny soup are:
- curry
- cumin
- smoked paprika
- cinnamon
- turmeric
- cardamom
- black pepper
- thyme
Does Mulligatawny soup freeze well?
Yes. The best way to do it with our recipe is to freeze the soup prior to garnish. It is best for the garnishes to be fresh and not frozen. Store the pureed soup in an airtight container in the freezer for up to three months.
Here are some other soup recipes you might like:
- Vegan Lentil Soup
- Creamy Pumpkin Soup
- Roasted Sweet Potato and Leek Soup
- Masoor Dal
- Spicy Black Bean Soup
- Roasted Cauliflower and Parsnip Soup
- Curried Butternut Squash Soup
- Creamy Roasted Tomato and Basil Soup
Also check out this post for our Best Soup Recipes!
One Pot Mulligatawny Soup recipe
INGREDIENTS
- ¼ cup (½ stick) unsalted butter
- 1 yellow onion, chopped
- 2 ribs celery, diced
- 1 medium carrot, peeled and diced
- 1 red jalapeno, seeded and diced
- 3 garlic cloves, minced
- 2 teaspoons fresh ginger, peeled and minced
- 2 small apples, peeled, cored and diced
- 1 roma tomato, seeded and diced
- 2 ½ teaspoons curry powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon cracked black pepper
- 1 tablespoon minced thyme
- ½ cup red or yellow lentils (uncooked)
- 3 cups chicken stock
- ⅔ cup coconut milk
- salt to and extra black pepper to taste
toppings and garnish
- cooked jasmine rice
- roasted and shredded chicken breast
- golden raisins
- cilantro, roughly chopped
INSTRUCTIONS
- Place a large pot over medium-high heat and melt butter. Add onion, celery, carrot, and jalapeno and sauté for 5 minutes. Add garlic, ginger, apples, and tomato and continue to sauté for an additional 3 minutes. Season with salt and pepper.
- Add all the spices, thyme and lentils to the pot and sauté for 3 minutes. Add stock and bring to a boil. Reduce heat to medium, medium-low and simmer mixture for about 30 to 40 minutes or until lentils have cooked through.
- Pour mixture into a blender or using and immersion blender, puree until smooth.
- Pour mixture back into the pot and simmer for 2 minutes. Stir in coconut milk and adjust seasonings.
- To serve: Place about ½ cup of rice at the bottom of each bowl and top with a ladle of soup. Top soup with shredded chicken, a sprinkle of raisins and finally the cilantro. Season with freshly cracked black pepper. Serve.
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Made this tonight on a rainy day. Turned out really good. Did not put jalapeños, because I thought it would become too spicy but it is not spicy at all. Next time will be adding jalapeños. YUM!
This looks really tasty and authentic. I can’t have lentils — do those just serve as a thickening agent? Is there a substitute you might recommend? Thanks!
Love, love, love this recipe! It’s a great way to use up those couple of carrots/apples hanging out in my fridge :)
I loved this recipe so much I had to try it! I also shared my success on my blog! Thank you so much for the inspiration!
http://runningblonde.com/mulligatawny-soup-recipe/
Made this for dinner tonight, and it was great! I really made no variations, alas, we had no celery so that was omitted. Other than that I followed the recipe to the T and it was great! Thanks for another delicious dinner idea!
Made this today it was delicious. Spicy with just a bit a sweetness. Does take some prep time , but well worth it.
I am going to make this tonight. I cannot find a red jalapeno. Can I subsituite a green jalapeno pepper?
Totally!
This looks so tasty….YUM! I will be making this for sure. I love soup and love all your recipe’s so I am sure it will be yummy. (I have recently just moved to Melbourne and have a blog on my adventures in the new city) Thank you so much. xxx
Aside from wanting these flavours right now, I also want them in the bowls. Please tell me these are from somewhere easily obtainable so that I can cover my kitchen in them!
Mud Australia!
killin’ me with this. also – this color combo slays! <3
I was praying you guys would reference the Soup Nazi episode!!! I’m so glad I know what they were talking about now! I understand why it was a prized recipe! Looks so delicious!
Do you have a recipe for the chicken used on top?
THANKS!
This looks great! What did you put on the chicken, or what did you roast it with? It looks like it’s also covered in spices.
Hi! I just shredded the breast off of a roasted chicken and threw it into a pan with a little oil, garlic, smoked paprika, cayenne and I hint of cumin!
This looks so good!
This is the first Mulligatawny recipe that actually looks delicious to me – will try this weekend! Really great food styling and photos, by the way!
This look delicious! My dad really likes mulligatawny from this place we’ve been going to for years and I have been trying to find a recipe he’ll approve of forever. I have to try this one soon…
i’m such a freak about soup – can’t believe i’ve never had/heard of this before!
This looks fantastic. I plan to make it soon!!
MMMM this does look delicious! perfect for the rainy weather we’ve been getting here in Queensland!
Oh, sounds wonderful, will try this for sure!
This looks delicious! Thanks for sharing!
Delicious looking! The first (and ever actually) time I tried mulligatawny was from a Covent Garden Soup carton and it was yummy! Love the sweet notes with the curry spices. Cilantro (we call it coriander) is my absolute all time favourite herb too. Thanks for sharing a recipe for this. Over here, spring is trying to fight off winter and has not yet won through. A nice warming soup is definitely in order :)
Look so good! And so gorgeous : ) Must try soon!
Can’t wait to make this tonight! It’s bitterly cold and snowy in Montreal. Soup cures all. YUM!
Can’t wait to make this tonight! It’s bitterly cold and snowy in Montreal. Soup cures all. YUM!