Michelle's mulligatawny soup

    35 min

    Literally meaning "pepper water", mulligatawny soup is an Anglo-Indian invention. It was created by servants to the Raj, who demanded a soup course from a culture that had never produced one. You can make this soup a day ahead and add diced chicken for a hearty meal.

    87 people made this

    Serves: 6 

    • 1 tablespoon ghee or vegetable oil
    • 1 onion, chopped
    • 4 cloves garlic, minced
    • 1 dessertspoon grated root ginger
    • 2 green chillies, chopped
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1 dessertspoon ground coriander
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon ground turmeric
    • 4 pods cardamom, bruised
    • 1 tablespoon chopped fresh curry leaves
    • 1 carrot, chopped
    • 1 apple - peeled, cored and chopped
    • 1 large potato, peeled and diced
    • 200g (7 oz) masoor dhal (red lentils), rinsed and drained
    • 2L (3½ pints) chicken stock
    • 1 tablespoon tamarind paste
    • 1 tablespoon lemon juice
    • 1 (400ml) tin coconut milk
    • handful chopped fresh coriander

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat ghee or oil in large pot over low heat; cook onion, garlic, ginger, chilli, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over-brown the onion or else it will give the soup a burnt taste.
    2. Add carrot, apple, potato, dhal and chicken stock to pot; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
    3. Blend or process soup mixture, in batches, until puréed; return to pot. Add tamarind, lemon juice, coconut milk and fresh coriander; stir until heated through.

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    Reviews in English (82)


    Used different ingredients. This recipe is very aromatic and wonderful. I did change a few things because of difficult-to-find ingredients, and preference. For example, I actually opted not to use the blender because I love soup to have chunks of veggie in it. I also added 3 chicken breasts cut into small pieces, so my version was more like a REALLY tasty chicken soup. I used ground cardamom, and curry spices instead of the actual fresh leaves and pods. Despite the simplifications/substitutions, this soup was INCREDIBLE. This is one of the best recipes on the whole site...  -  24 Jul 2008


    Absolutely delicious. Had never tried to make Mulligatawny soup before, but will definitely be making it again. Already a favourite of mine!  -  21 May 2010


    Mmm...this is tasty and authentic.  -  24 Jul 2008