Originating during the British colonial period in India, Mulligatawny combines curry powder, cumin, turmeric, garlic, and ginger with wholesome ingredients to create a deeply satisfying soup. Red lentils add body and nutrition, while apples provide a subtle sweetness that balances the savory spices.
A splash of coconut milk or cream gives the soup a silky texture, and fresh cilantro adds a bright finishing touch. Every spoonful is packed with tender chicken, vegetables, and fragrant spices.
Serve Mulligatawny Soup with warm naan, steamed rice, or crusty bread for a delicious and nourishing meal that's ideal for cool evenings or family gatherings.
Olive oil – 2 tablespoons , Butter – 1 tablespoon , Boneless, skinless chicken breasts – 1 lb (450 g), diced , Onion – 1 medium (chopped)
Garlic – 3 cloves (minced) , Fresh ginger – 1 tablespoon (grated) , Carrots – 2 medium (diced)
Celery – 2 stalks (diced) , Apple – 1 medium (peeled and diced) , Red lentils – ½ cup (rinsed)
Chicken broth – 5 cups , Coconut milk or heavy cream – 1 cup , Curry powder – 2 teaspoons
Ground cumin – 1 teaspoon , Ground turmeric – ½ teaspoon , Ground coriander – 1 teaspoon
Salt – 1 teaspoon, or to taste , Black pepper – ½ teaspoon
Lemon juice – 1 tablespoon , Fresh cilantro – 2 tablespoons (chopped, for garnish)
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