Mulligatawny soup is a warming, gently spiced curry soup with a long history. Chicken, red lentils, apple and vegetables simmer with curry powder, ginger and garlic, then coconut milk and lemon make it creamy and bright. Served over a spoon of basmati rice, it is a comforting bowl full of flavor.
A soup from colonial India
The name comes from the Tamil words milagu thanni, meaning pepper water, a thin, spicy broth from southern India. British cooks in the 18th and 19th centuries adapted it into a thicker soup with meat, vegetables and curry powder, and it became a classic of Anglo-Indian cooking and British menus.
Mild and warming
This version uses mild curry powder, cumin and turmeric for warmth, and a pinch of cayenne for gentle heat. Use hot curry powder or extra cayenne if you like it spicier.
Why an apple?
A tart apple adds a subtle sweetness and acidity that is traditional in mulligatawny. It blends into the soup and balances the spices.
Red lentils for body
Red lentils cook down completely and thicken the soup naturally, adding protein and a velvety texture without flour.
Coconut milk and lemon
Coconut milk makes the soup creamy and softens the spices, while lemon juice at the end brightens everything. Some British versions use cream instead.
Rice in the bowl
Traditionally, mulligatawny is served with rice, either cooked in the soup or spooned into each bowl. Adding it to the bowl keeps leftovers from getting too thick.
Chicken or vegetarian
Chicken thighs are tender and flavorful. For a vegetarian version, skip the chicken, add chickpeas or extra lentils and use vegetable broth.
Toast the spices
Cooking the curry powder and spices in butter for a minute or two releases their aroma and removes any raw, dusty taste.
Smooth or chunky
Blend half the soup for a creamy base with pieces of vegetables and chicken, or blend all of it for a silky soup.
Toppings
Fresh cilantro, a swirl of yogurt, toasted coconut flakes or a squeeze of lemon make lovely toppings.
Serving ideas
Serve with naan or rice. For more spiced soups, try our Turkish red lentil soup or the Moroccan harira.
Storage
Keep for 4 days in the fridge or freeze for 3 months without the rice.
A Victorian favorite
In the 1800s, mulligatawny was so popular in Britain that it appeared in many famous cookbooks of the time, including Mrs Beeton's Book of Household Management. Officers and families returning from India brought the taste for curry home, and the soup became a fixture of British dinner parties and railway hotel menus.
Choosing curry powder
Curry powders vary a lot. A mild Madras-style blend gives a balanced, gentle warmth. For a fresher flavor, toast whole cumin, coriander and fennel seeds and grind them yourself, then add turmeric and chili.
Make it with lamb
Many old British recipes use lamb or mutton instead of chicken. Brown cubes of lamb shoulder first and simmer for an hour before adding the lentils.
Garnish
A spoon of yogurt and toasted coconut look lovely on top.
A good soup for leftovers
Mulligatawny is a great way to use leftover roast chicken or turkey. Skip the raw chicken, simmer the soup for 20 minutes until the lentils are soft, then stir in the cooked meat with the coconut milk and heat it through.
Frequently asked questions
What does mulligatawny mean?
It comes from Tamil words meaning pepper water.
Is mulligatawny spicy?
It is mildly spicy and warming. Adjust the cayenne to taste.
Can I make it with turkey?
Yes. It is a great way to use leftover turkey.
