Easy Mulligatawny Soup Recipe To Spice Up Your Day

Unearth an exotic gem from India’s culinary treasury – the mesmerizing mulligatawny soup recipe. Let your senses be enveloped by aromatic spices, succulent chicken, and vibrant vegetables dancing in a coconut milk broth. This alluring masterpiece not only warms your bowl but also soothes the soul. 

Cherished by connoisseurs worldwide, Mulligatawny is a testament to India’s rich, diverse food heritage. A spoonful unravels layers of delightful flavor, an exquisite interplay of sweet, savory, and spicy elements. Ideal for chilly nights or when you crave comfort in a bowl, this soup invites you on a delicious journey through Indian cuisine. 

Discover the magic of Mulligatawny soup with us. Our step-by-step recipe takes you from novice to expert, transforming simple pantry ingredients into a dining experience you won’t forget. 

Dive into this culinary adventure and let the joy of homemade Indian food inspire you. Bon voyage on your flavor expedition!

What Is Mulligatawny Soup?

Mulligatawny soup is a spicy, rich dish with Anglo-Indian origins, typically made with various aromatic spices, vegetables, lentils, and sometimes meat. The name is derived from Tamil words “milagu,” meaning pepper, and “tanni,” meaning water, reflecting its pepper-laden base. 

Ingredients vary widely but often include curry, turmeric, ginger, garlic, onion, and coconut milk. The soup is an emblem of the fusion of Indian and Western tastes, offering a delightful medley of complex flavors in every spoonful.

Can You Vary The Recipe With Other Ingredients?

• Keto Replace lentils with low-carb vegetables like cauliflower or zucchini. Use a high-quality fat like coconut cream for added richness.
• Paleo Use a grain-free thickener like arrowroot or tapioca starch instead of flour, and use a paleo-compliant broth.
• Gluten-Free Ensure that your broth and curry powder are gluten-free. Most versions of this soup are naturally gluten-free.
• Whole30 Use compliant broth and coconut milk, and skip added sugars or dairy.
• Vegetarian/Vegan Substitute chicken broth with vegetable broth and omit the meat. Add more vegetables or tofu for protein, and use a plant-based yogurt as garnish.

Variations, Add-Ons And Toppings

Variations

• Go vegetarian by swapping the chicken for hearty vegetables or tofu.
• For a creamy vegan version, use coconut milk instead of half-and-half.
• Spice lovers can intensify the heat with more curry powder or chili flakes.
• Add additional vegetables like bell peppers, zucchini, or potatoes for a chunkier soup.

Add-Ons

• Add lentils or rice for extra body and nutrition.
• For more protein, include chickpeas or diced firm tofu.
• A squeeze of fresh lime juice before serving can add a tangy freshness.

Toppings

• Garnish with fresh herbs like cilantro, chives, or parsley.
• A dollop of yogurt or sour cream can offer a cool, creamy contrast.
• For texture and a flavor boost, sprinkle on toasted coconut flakes or sliced almonds.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• As directed, sauté mirepoix, curry powder, and flour in a pan, then transfer it to the slow cooker.
• Add the stock, chicken, apple, and mushrooms.
• Cook on low for 6-8 hours or high for 3-4 hours.
• About 30 minutes before serving, stir in the half-and-half and season with salt and white pepper.
• Serve garnished with fresh chives.

Instant Pot

• Set the Instant Pot to sauté mode, and sauté the mirepoix, curry powder, and flour directly in the pot.
• Add the stock, chicken, apple, and mushrooms. Secure the lid and set the Instant Pot to pressure cook on high for 15 minutes.
• Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release.
• Switch the Instant Pot back to sauté mode, stir in the half-and-half, and season with salt and white pepper. Let the soup heat through.
• Serve garnished with fresh chives.

Can I Use Store Broth, Or Should I Make My Own?

• Homemade broth certainly has advantages – you have complete control over the ingredients, and often has a richer flavor than store-bought varieties. If you have the time and components available, making your broth can elevate the taste of your Mulligatawny soup.
• Store-bought broth is a convenient option, especially if you’re short on time. Look for a high-quality, low-sodium version. This allows you to control the saltiness of your soup better, as you can always add salt, but it’s challenging to fix a soup that’s become too salty.

How To Serve ?

• Warmed Bowls: Serve the soup in pre-warmed bowls to help maintain its temperature for longer.
• Garnish: Sprinkle fresh chopped chives over the top of the soup just before serving for a pop of color and a slight onion-like flavor.
• Accompaniments: Mulligatawny soup pairs well with a slice of crusty bread or naan on the side to sop up all the flavorful broth. A side salad also makes an excellent complement.
• Optional Toppings: Depending on personal preferences, consider providing additional toppings like a dollop of yogurt or sour cream, toasted coconut, chopped nuts, or even a slice of lemon for an extra zing.
• Wine Pairing: If serving wine, a slightly acidic, crisp white like Sauvignon Blanc pairs well with Mulligatawny’s flavors.

Perfect Side Dishes

• Crusty Bread or Naan: A nice piece of crusty or warm naan bread is perfect for dipping into the soup and soaking up all the delicious flavors.
• Rice: Basmati or jasmine rice can add heartiness to the meal. You can even serve the soup over rice for a more filling dish.
• Salad: A fresh, crunchy salad with a citrusy or tangy dressing can balance out the rich flavors of the soup. A simple cucumber and tomato salad or an arugula and fennel salad would pair well.
• Roasted Vegetables: Lightly seasoned, oven-roasted vegetables can add a nice texture contrast to the meal. Consider options like cauliflower, broccoli, or a medley of root vegetables.
• Samosas or Pakoras: If you want to stick with the Indian theme, these popular appetizers can add a crunchy, savory element.

Storage And Make Ahead

• Refrigeration: Allow Mulligatawny soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, freeze Mulligatawny soup in freezer-safe containers or bags. Leave some room for expansion. It can be stored in the freezer for up to 2-3 months.
• Make Ahead: Mulligatawny soup is ideal for making ahead. Prepare the soup completely, then let it cool before storing. Reheat gently on the stove or in the microwave before serving. The flavors meld beautifully when made in advance.

What Can We Do With Leftovers?

• Reheat and Eat: The simplest way to enjoy leftovers is to reheat and serve the soup as is. Add a fresh garnish of chives and a squeeze of lemon juice to brighten the flavors.
• Soup Bowls: Use the soup as a base and add leftover cooked grains like rice or quinoa, roasted veggies, or shredded meat to create new, hearty bowls.
• Pasta Sauce: Consider reducing the soup on the stove until it’s thick and using it as a flavorful sauce for pasta. Add some grated cheese on top for extra flavor.
• Pot Pie Filling: Use the soup as the base for a pot pie. Just thicken it more, pour it into a pie dish, cover it with a pie crust or puff pastry, and bake until golden brown.

TIPS

• Spice it right: Mulligatawny soup is all about the spices. Use a blend of curry powder, turmeric, and cumin for that authentic flavor.
• Get the base right: Start with a flavorful chicken or vegetable broth as your base. This sets the foundation for a rich and satisfying soup.
• Add texture: Mulligatawny is traditionally a creamy soup, but adding some diced vegetables like carrots, celery, and bell peppers can add a nice crunch.
• Finish with a flourish: A squeeze of fresh lemon juice and a sprinkle of fresh cilantro just before serving can brighten up the flavors and add a fresh touch to the soup.

Nutrition Table