Authentic Mulligatawny Soup recipe

Authentic Mulligatawny Soup Recipe is made with onions, garlic, ginger, carrots, green apple, celery, potatoes, curry powder, lentils, basmati rice, coconut milk, and vegetable or chicken broth. This hearty and flavorful recipe creates a delicious and warming dinner that takes about 45 minutes to prepare and cook, and can serve up to 4-6 people.

Authentic Mulligatawny Soup Ingredients

• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 2 carrots, peeled and diced
• 1 green apple, peeled, cored, and diced
• 1 celery stalk, diced
• 1 large potato, peeled and diced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup red lentils, rinsed
• 1/4 cup basmati rice, rinsed
• 6 cups vegetable or chicken broth
• 1 can (14 oz) coconut milk
• 1 bay leaf
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: cooked, shredded chicken (for non-vegetarian option)

Authentic Mulligatawny Soup Instructions

1. Heat 2 tablespoons of vegetable oil or ghee in a large pot over medium heat.
2. Add 1 large finely chopped onion and cook for 5 minutes, stirring frequently until softened.
3. Add 2 minced garlic cloves and 1-inch grated fresh ginger, cooking for another 2 minutes until fragrant.
4. Stir in 2 diced carrots, 1 diced green apple (peeled and cored), 1 diced celery stalk, and 1 large diced potato (peeled). Cook for about 5 minutes, stirring occasionally.
5. Add 1 tablespoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper (if using). Stir to coat the vegetables evenly with the spices, cooking for 1-2 minutes until fragrant.
6. Add 1/4 cup rinsed red lentils and 1/4 cup rinsed basmati rice, mixing them well with the vegetables and spices.
7. Pour in 6 cups of vegetable or chicken broth and 1 can (14 oz) of coconut milk. Add 1 bay leaf and bring the mixture to a boil.
8. Once boiling, reduce the heat to low, and simmer for 20-25 minutes until the lentils, rice, and vegetables are tender.
9. (Optional) If you prefer a smoother texture, blend part of the soup using an immersion blender, or transfer half the soup to a blender, puree it, and return it to the pot.
10. Stir in 2 tablespoons of lemon juice and season with salt and pepper to taste. If using shredded chicken, add it at this stage and heat through.
11. Serve the soup hot, garnished with fresh cilantro. Optionally, pair with naan or rice on the side.

Recipe Tips

• Use Fresh Herbs Fresh cilantro as a garnish adds a burst of freshness to the soup. You can also add a small handful of chopped cilantro stems while cooking to boost the flavor even further.
• Blend for Creaminess If you prefer a creamier texture, blend a portion of the soup. This will make the soup thicker and silkier while still keeping some chunkiness for texture. For a smooth soup, you can blend the entire batch.
• Adjust the Heat If you like your soup spicy, increase the cayenne pepper or add fresh chopped chilies. On the other hand, if you’re serving it to someone sensitive to spice, you can skip the cayenne and just rely on the milder spices like cumin and turmeric.

How To Store Authentic Mulligatawny Soup

Refrigerate: Cool the authentic mulligatawny soup completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Pour it into freezer-safe containers, leaving a little room for expansion. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating on the stovetop.

How To Reheat Leftover Authentic Mulligatawny Soup

On The Stovetop: Pour the leftover authentic mulligatawny soup into a pot and heat over medium heat. Stir occasionally to ensure even heating. Simmer for about 5-10 minutes, or until it’s heated through.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure the soup is warmed evenly.

In The Slow Cooker: If you’re reheating a larger portion, transfer the soup to a slow cooker and heat on the “Low” setting for 1-2 hours, stirring occasionally, until fully warmed through.

What To Serve Authentic Mulligatawny Soup

Authentic mulligatawny soup recipe pairs well with naan bread, basmati rice, roti, and pappadums. It also can be served alongside cucumber raita, mango chutney, grilled vegetables, and green salad for better savoring of the meal.

Frequently Asked Questions

Can I add meat to the soup?

Absolutely. Traditional mulligatawny soup often includes chicken. You can add cooked, shredded chicken to the soup after the vegetables and lentils are fully cooked. Simmer the soup for a few extra minutes to warm the chicken through.

Can I make this soup ahead of time?

Yes, this soup stores well. You can make the authentic mulligatawny soup recipe a day ahead. The flavors deepen as it sits, so it might even taste better the next day. Just refrigerate it and reheat when ready to serve.

What’s the best way to thicken the soup?

The soup naturally thickens with the lentils and rice, but if you prefer a thicker consistency, you can blend a portion of the soup using an immersion blender or a regular blender. Be careful not to blend too much, so you still get some texture from the vegetables.

Try more recipes:

• Applebee’s Chicken Tortilla Soup Recipe
• Tyler Florence French Onion Soup Recipe
• Beefy Onion Soup Recipe