Mulligatawny Soup

138 Reviews
94% would make this recipe again

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.

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Preparation : 15 min Cooking : 30 min
310 calories/serving


3/4 cup green or 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
1 1/2 tbsp butter, unsalted 22 g
1 1/2 tbsp 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
1 2/3 cup Homemade Boiled Chicken
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] 0.2 g
ground pepper to taste [optional]

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

per 1 serving (170 g)


% Daily Value




13 g

19 %

Saturated 7.1 g
+ Trans 0.1 g

36 %


20 mg


140 mg

6 %


37 g

12 %


5 g

20 %


7 g

Net Carbs

32 g


15 g

Vitamin A

52 %

Vitamin C

20 %


6 %


22 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 1 ½
Meat and Alternatives 1 ½
Fats 2

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138 Reviews (131 with rating only) 94% would make this recipe again
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Top Reviews

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january 13, 2023 | I would make this recipe again

Excellent - apple and lemon are essential but you can substitute turkey for chicken and coconut water for coconut milk. Makes a delicious winter lunch with homemade bread. J. 2023 Still making this wonderful soup. It works with chicken, turkey, beef and lamb and various kinds of rice (basmati is very good) and lentils (e.g. half green and half crimson lentils). Curry leaves tend to overwhelm the flavours so I stick to curry powder.

Useful 4
october 20, 2021 | I would make this recipe again

Delicious!!! Love it! 100% success with everyone I cooked it for, children or adult, from different nationalities and cultures. I add a little more lemon juice and coconut milk and the apples I add on the plate only, ready to eat. If you cook it, it'll turn brown.

Useful 1
october 20, 2021 | I would make this recipe again

If you like curry, this is a great recipe. The directions are simple and easy to follow. I modified a lot of the ingredients based on veggies I had on hand, and the soup still turned out great.

Useful 1

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