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Indian

Mulligatawny Soup

Mulligatawny is the Anglo-Indian soup that came from rasam, thickened with lentils and served with rice.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Mulligatawny Soup

1 hrtotal

40 min hands-on20 min hands-off

Prep 10 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking time.

Method

  1. Boil the chicken in the measured water for 15-20 minutes. Remove the chicken, shred or cut it into tiny cubes (discarding any bones), and reserve the broth as your homemade stock.

    15–20 min

  2. Heat the butter in a large pot. Add the chopped onions, carrots, and apples. Sauté for 5 minutes until soft.

    5 min

  3. Add the minced garlic and the curry powder. Sauté for 1 minute until highly fragrant.

    1 min

  4. Add the soaked lentils, the cooked chicken pieces, your homemade chicken stock, and salt. Bring to a boil.

  5. Lower the heat, cover, and simmer for 20 minutes until the lentils are completely mushy and the chicken is tender.

    20 min

  6. Take a ladle or potato masher and lightly mash the lentils against the side of the pot to thicken the soup naturally.

  7. Stir in the thick coconut milk and let it simmer for just 2 more minutes. Do not boil vigorously after adding coconut milk.

  8. Turn off the heat. Stir in the fresh lemon juice.

  9. Serve hot, garnished with a sprinkle of fresh coriander.

How to tell it's done

Hearty, thick, and highly textured soup bursting with tender chicken, creamy coconut, and mild curry flavors.

Getting it right

Tip

The diced apple provides a very subtle sweetness that perfectly balances the robust, spicy curry powder—a hallmark of true Anglo-Indian Mulligatawny.

What to serve it with

Often served as a complete meal in a bowl, poured over a small scoop of plain steamed rice.