Soups are historically not a part of South Asian Cuisine. The only other known popular South Asian soup is Tomato Rasam. The Tamil chefs of the British Raj used this spicy soup to create a fusion recipe that was more palatable for the expatriates. At the end of the Raj, the Mulligatawny soup recipe traveled back to Britain. Per hindustantimes.com, a gentleman by the name of Dean Mohammed opened The Hindostanee Coffee House in London in 1810. The addition of a Mulligatawny soup recipe to the menu helped make the recipe a household favorite. Eventually, the Heinz company started selling Mulligatawny soup in tins, making it more popular there than in India.
Why you’ll love this recipe
Easy recipe - This recipe is very easy to put together, just like my sweet potato lentil soup. Meal prep recipe - This Mulligatawny soup recipe is very freezer-friendly. This makes it a perfect recipe for meal prep. Assorted serving options - This soup is hearty enough to be a main course, yet, in a more formal setting it makes the perfect first course. Dairy-free and gluten-free - This Mulligatawny soup recipe is ideal for people with dietary restrictions.
Ingredient notes
Lentils - After many trials and errors I find that split pigeon peas give this Mulligatawny soup recipe the most authentic taste and texture, one very similar to the soup I grew up eating. Tomato paste - A little bit of tomato paste adds some pungency to the soup. Broth - Since my soup is a chicken version, I use chicken stock, but a vegetable one works as well. Coconut milk - I love adding coconut milk to this Mulligatawny soup recipe. It rounds out all the other flavors and brings the recipe to perfection. Rice - I like to use some of the rice to help thicken the soup and the rest as a garnish. Bay leaves - Bay leaves smell delicious in a soup and I love adding them for their aroma. Do remember to pluck them out at the end as they don’t blend properly during the puree stage. Curry leaves - These are an integral part of South Indian cuisine in general and this recipe in particular. Curry Powder - A delicious blend readily available at grocery stores, this is the main seasoning for the Mulligatawny soup recipe.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Add in some vegetables - Many variations of the Mulligatawny soup recipe have carrots or other seasonal vegetables added to it. Try adding some in for nutritional value or a slight change in flavor. Try it with green apples - The British version of the Mulligatawny soup recipe has sour apples added to it. This makes a nice addition to the flavor profile. Tamarind - use tamarind paste instead of tomato paste just like the Tamil chefs originally did. Different Lentils - Use red lentils (masoor dal) for a lighter, thinner Mulligatawny soup recipe. Make it Vegan or Vegetarian - Eliminate the shredded chicken and use vegetable stock instead of chicken.
Step-by-step instructions
First step - Add all of the ingredients except the oil, onions, ginger, garlic, green chilies, and coconut milk to a pot and cook on high. Second step - In a separate pan, heat the oil and start to saute the onions and green chilies. Third step - Once the onions start to wilt add in the ginger and garlic paste and continue to saute. Fourth step - As soon as the onions turn translucent, add this mixture to the Mulligatawny soup and simmer for 20 minutes. Until the lentils and rice are cooked through.
Fifth step - Remove the bay leaves and then use an immersion blender to puree everything. If you don’t have an immersion blender, first cool the soup slightly and then run it through the blender. Sixth step - Add in the coconut milk once the Mulligatawny soup has the desired texture. Seventh step - Stir to mix and simmer for 10 minutes before you turn the stove off. Eighth step - Sprinkle some paprika at the end and then serve the soup with a garnish of basmati rice and shredded chicken.
Ninth step - While the soup is cooking, you can poach a chicken breast or some tenderloins for the shredded chicken. If you want to skip this step, buy and shred some rotisserie chicken. Tenth step - Add the chicken, a halved onion, garlic cloves, and a piece of ginger along with some salt and black pepper. Eleventh step - Cook everything for 20-30 minutes, until the chicken is cooked through. Twelfth step - Remove the chicken to a cutting board to shred it and reserve the broth to use in another recipe, like chicken corn soup or some hot and sour soup.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
