Recipe

Mulligatawny Soup

A cozy curry soup with chicken, lentils, apple, and a creamy coconut broth that tastes like it simmered all day.

By Matt Campbell

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4.8

A steaming bowl of mulligatawny soup with shredded chicken, red lentils, and a swirl of coconut milk, set on a wooden table with a spoon and warm kitchen lighting

Mulligatawny is one of those soups that feels like a whole plan, even when you made it on a random Tuesday. It is curry-spiced and cozy, a little sweet from apple, hearty from lentils, and finished with a creamy broth that makes you want to drag a piece of naan through the bowl like it is your job.

This version is built for home cooks. No obscure ingredients, no fussy steps, and no pretending you have three hours to babysit a pot. We bloom the spices, soften the veggies, and let lentils do what lentils do best: make everything taste richer than it has any right to.

All mulligatawny soup ingredients arranged on a clean kitchen counter, including onion, carrots, celery, garlic, ginger, apple, red lentils, chicken, curry powder, broth, coconut milk, and lemon

Why It Works

Big flavor, low drama: Blooming curry powder and spices in oil wakes everything up fast.
Hearty texture without heavy effort: Red lentils break down into a naturally thick, velvety base.
That classic sweet and savory balance: Apple adds just enough brightness to make the curry taste deeper, not sugary.
Flexible finishing: Keep it brothy, blend it a bit for creamy, or go all-in smooth (just use the easy chicken tip in the instructions).

Expect a soup that is gently spicy, lightly sweet, and super satisfying, especially with a squeeze of lemon at the end.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The soup will thicken as it sits since lentils keep absorbing liquid.

Freezer: Freeze up to 3 months. For best texture, freeze before adding the coconut milk if you know you are making it specifically for the freezer, then stir coconut milk in after reheating. That said, it still freezes fine with coconut milk, it may just separate slightly.

Reheating: Warm gently over medium-low heat, stirring often. Add a splash of broth or water to loosen. Taste and re-season with salt, then finish with fresh lemon.

Common Questions

What does mulligatawny soup taste like?

It is warming and curry-forward with a savory base, a little sweetness (often from apple), and a creamy finish. Think: chicken soup meets a mellow curry, with brighter edges.

Is mulligatawny spicy?

It can be, but it does not have to be. This recipe lands at a medium warmth. For mild, skip the cayenne and use a mild curry powder. For more heat, add cayenne or a chopped jalapeño with the onions.

Can I make it vegetarian?

Yes. Swap chicken broth for veggie broth and replace chicken with 2 cups chickpeas or cubed roasted sweet potato. It is still hearty thanks to the lentils.

Can I use rice instead of lentils?

Traditional versions vary. If you want rice, add 1/2 cup rinsed basmati rice and simmer until tender, about 15 to 18 minutes. You can reduce the lentils to 1/2 cup or skip them entirely, but you will lose some natural thickness.

Why is my soup too thick?

Lentils thicken as they cook and thicken even more as leftovers. Just add more broth or water while reheating, then re-check salt and lemon.

Can I blend mulligatawny soup?

Absolutely. For a creamy but textured soup, blend 2 to 3 cups and stir it back in. If you want it totally smooth, you have two easy options: (1) cook the chicken separately (poach it in broth, shred it, and stir it in after blending), or (2) keep the chicken in larger pieces (whole thighs or breasts), remove them to a plate before blending, then chop or shred and stir back in.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom soup pot (5 to 7 quart)
Cutting board and sharp knife
Measuring spoons and cups
Wooden spoon or silicone spatula
Microplane or grater (for ginger, optional but nice)
Immersion blender or countertop blender (optional)

The first time I made mulligatawny at home, I expected something fussy and restaurant-y. Instead, it turned into one of my favorite “use what you have” soups. I had a lonely apple, some curry powder that smelled like it had been waiting for a purpose, and a pack of chicken thighs. Twenty minutes later, my kitchen smelled like I actually had my life together. That is the kind of recipe I keep.