Mulligatawny Soup

Mulligatawny Soup

A rich curried chicken broth with rice, lentils, and coconut milk.

The name of this classic Anglo-Indian soup derives from the Tamil (Southern-India) words «molegoo» (pepper) and «tunes» (water). It became so popular with all Britons living in the Imperial Raj, that they brought the recipe back home with them, adding variations at various times and places.

8 servings
Preparation 15 min
Cooking 30 min

310 calories per serving 


3/4 cup green-brown lentils (dried), rinsed and drained   150 g
1 1/2 onions, finely chopped   300 g
1 1/2 clove garlic, finely chopped    
3 stalks celery, finely chopped   220 g
2 carrots, finely chopped   200 g
5 tsp butter, unsalted   22 g
5 tsp canola oil   25 mL
3/4 dried chili peppers, minced   0.4 g
1/2 tbsp curry powder   5 g
1.5 L Homemade Chicken Broth   6 cups
2/3 cup basmati rice   120 g
417 mL Boiled Chicken (Recipe)    
1 apples, finely diced   180 g
3 tbsp lemon juice, freshly squeezed   1 lemon
3/4 cup unsweetened coconut milk   190 mL
3 tbsp fresh cilantro   6 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A homemade chicken broth with reserved shredded meat is needed for this recipe.

It is not necessary to soak the lentils in advance.


  1. Rinse and drain the lentils then set aside.
  2. Finely chop the onion, garlic, celery and carrot. Heat the butter and oil in a pot over medium-low heat. Sauté the vegetables 5-6 min until the onion is translucent. Add the minced chili pepper and the curry powder. Cook 1 min with constant stirring. Pour in the homemade chicken broth, add the lentils, and bring to a boil. Reduce the heat, cover, and simmer 30 min, until the lentils are cooked.
  3. While the soup is simmering, cook the basmati rice separately, then add it to the soup.
  4. When the soup is done, adjust the seasoning, add the previously prepared shredded chicken and the finely diced apples. Cook a couple minutes just to warm up. Stir in the lemon juice, then blend in the coconut milk. Serve in bowls with a sprinkling of fresh cilantro leaves.

Nutrition Facts Table

Nutrition Facts

per 1 serving (230g)


% DV*

* DV = Daily Value




13 g

19 %

Saturated 7 g
+ Trans 0.1 g

36 %


25 mg


140 mg

6 %


37 g

12 %


5 g

20 %


7 g


15 g

Vitamin A

50 %

Vitamin C

20 %


6 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


Free :
Added Sugar
Source of :
Calcium, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E
Good source of :
Copper, Fibre, Iron, Magnesium, Niacin, Phosphorus, Selenium, Vitamin B6, Zinc
Excellent source of :
Folacin, Manganese, Potassium, Vitamin A, Vitamin K

More info

This recipe is in the following categories: Beans/Legumes | Poultry | Rice/Grain | Soups | Halal | High Fibre | High Iron | Indian

Boiled Chicken

Boiled Chicken

Homemade chicken broth is a great comfort food with an excellent reputation as a “remedy” against colds and flu.

1000 ml de poulet bouilli (2000 ml de bouillon de poulet)
Preparation 10 min
Cooking 1 h 30 min


2 onions, cut into quarters   400 g
3 cloves   0.1 g
1 leeks, cut into large chunks   300 g
2 carrots, cut in half   200 g
2 stalks celery, cut in half   140 g
1 chicken, whole   1.4 kg
2 bay leaf   0.4 g
12 cups water, 5-6 cm above the chicken   3 L
1/2 tsp peppercorns   2 g
3/4 tsp salt   4 g


  1. Prepare the vegetables. Cut the onions into quarters and stick the cloves into one of the quarters. Cut the leek into large chunks. Cut the carrots and celery stalks in half.
  2. Place the vegetables, bay leaves and whole chicken (without the giblets!) into a pot. Add cold water to cover (5-6 cm above the chicken). Add peppercorns and salt (not too much, you can always add more later on). Bring to a boil. Reduce to a very gentle simmer: liquid should just bubble up to the surface. Cook, uncovered, for 1 h. A skin will form on the surface of the liquid; skim this off with a slotted or a regular spoon and discard.
  3. Remove the chicken and pick off the meat. Reserve the chicken meat in a tight container, covered with some of the broth. Let cool down a few minutes then put the container in the refrigerator.
  4. Adjust the seasoning of the broth and return the carcass to the pot. Simmer uncovered another ½ h, turn off the heat and when the broth is cool enough to work with, strain it through a sieve or a colander lined with cheesecloth, discarding the carcass, herbs, and vegetables. Transfer to airtight containers and refrigerate. Leave any remaining fat in the broth as a protective cover. You can skim this off when you use the broth.
The basic recipe using one chicken yields about 1 liter (4 cups) of meat and 2 liters (8 cups) of broth.


Keep up to 5 days in the refrigerator; up to 4 months in the freezer.

This recipe is in the following categories: Poultry | Halal | Kosher

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