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Over the years I’ve had many different variations of Mulligatawny. I’ve had chicken, lamb, and even vegetarian versions. Some chunky with large pieces of vegetables, some pureed until velvety smooth…some sweet with apple, some spicy with jalapeno. I’ve had some versions that are heartier than others, with red lentils, split yellow peas, or rice to thicken them. I can’t speak for their authenticity, but I can say that every bowl of Mulligatawny I’ve ever had has been delicious.
This batch came out fantastic, but if I had a jalapeno and a couple of tomatoes on hand I surely would have added them to the mix. Along with maybe a little bit of red lentils, since I really like the body they lend to soups. I sautéed the veggies this time, but sometimes I roast them for an even deeper flavor. Also, I completely pureed this batch so it would have a smooth, creamy texture, but that’s only because that’s what struck my fancy on the day I made it…this soup is just as amazing with the rustic pieces of veggies left whole.
Chicken Mulligatawny
(Yield: Serves 6-8 as a first course or 4 as a main served with basmati rice or Indian bread)
3 c chicken stock
12 to 16 oz (3/4 to 1 lb) chicken breast, cubed
2 TB olive oil
1 large onion, chopped
2-3 medium carrots, sliced
2 stalks celery, chopped
1 medium (8-12 oz) yellow summer squash, chopped
3 cloves garlic, minced
4 cardamom pods, crushed and outer pods removed
2 bay leaves
2 cloves
2 tsp garam masala powder
1 tsp each coriander and cumin
1/2 tsp turmeric
Pinch cayenne pepper (or more or less to taste)
1 (14 oz) can coconut milk
2 TB lemon juice (or more to taste)
Fresh minced parsley or cilantro (for garnish)
In a 3 quart pot, bring chicken stock up to a boil; add chicken and simmer until fully cooked (no longer pink), about 5-8 minutes. Use a slotted spoon to remove chicken and set aside. Carefully pour chicken stock into a separate bowl and set aside.
Add oil to the pot that you poached the chicken in and heat over medium heat. Add onion, carrots, celery, summer squash, and garlic and cook (stirring occasionally) until veggies are starting to soften (about 7-10 minutes). Add cardamom, bay leaves, cloves, coriander, cumin, garam masala, turmeric, and cayenne and sauté 1 minute. Add the chicken stock and simmer about 20 minutes, or until the veggies are tender.
Puree the soup until it reaches your desired consistency using a blender, food processor, or immersion blender. Transfer the soup back to the pot and add chicken, coconut milk, and lemon juice. Warm the soup over low heat until heated throughout. Taste and season with salt and pepper, and serve garnished with fresh minced parsley or cilantro.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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We made this last night and it was delicious! The only thing I didn’t have was coriander, but it turned out fantastic anywa. Thanks so much!
Liz, I’m so glad you enjoyed the soup!! Thanks for telling me, you made my day! :)
This soup looks gorgeous – a perfect cheer-me-up winter soup. Delicious :)
Cardamom, cumin, coriander and coconut milk. What’s not to love? Looks fab!
Mulligatawny soups n so many ways , and all sound fantastic!
The split peas and lentils , sure would make it hearty! And i love ur puree’d version , hearty and creamy!
have a fantastic weekend my sweet buddy!
I’ve had lots of versions of mulligatawny too, and this one sounds delicious!
I never had a mulligatawny soup Faith! So surprising given my love of soup. You’ve given me a delicious one to add to my list!
this is a favorite of mine. in fact, it may be the only indian dish i enjoy every time. great recipe!
I’ve never had mulligatawny anything before! The flavors sound wonderful, though.
This looks so delicious! I’ve missed going through your blog :)
Happy Wednesday!
I love a soup that can stand up to variation and adaptation. This sounds like a delicious version, although I agree…most things in life could use a little extra jalapeno!
I agree with you Faith! Mulligatawny is always good, no matter what version of it you get to enjoy.
I don’t actually think I’ve ever tasted it but judging by the ingredients, I’d sure be up for it, it sounds yummy & looks absolutely delicious.
What a gorgeous looking soup. It looks refined and rizy. I’d love to have a bowl of this and probably will when I can find some time. I hope you have a wonderful evening. Blessings…Mary
Perfect soup for winters.I order it everytime I go out to eat but never tried at home.Yours looks yum!
just fyi … our dog’s full name is Molly Gatawny.
I’ve had mulligatawny once – it was made with dark lentils I think. It was delicious, as yours surely is Faith!
I have to admit i’ve never heard of mulligatawny before but now that I see it in front of me I want to make it! I see some red lentils being added in for me then chicken for Jacob!
Faith,
Great flavor combo at work here. Love the inclusion of the garam masala.
Bravo
I had this soup in an Indian restaurant. I love it so much that I was trying to find the recipe for it. Thanks for sharing. I’ll give your recipe a try!
i have never had that soup. though i heard of it on the soup nazi seinfeld episode!
The chicken looks delicious! I’d love it with the bread. So creamy and oh just simply a treat for the tummy! :D
I, too, love the body that red lentils lend to a soup–not to mention the good protein. Your recipe looks wonderful—full of complex elements that will make a delicious Mulligatawney. Fantastic that you have been so versatile with differing versions!
Mulligatawny is one of my favorite soups… especially in cold weather since the spices make it so comforting and warming. Lovely photos!
Interesting! I’ve never heard of Mulligatawny. I’m intrigued and will have to research it. This certainly looks good.
I’ve never had this!
I have a can of coconut milk in my pantry. I must make this soup looks so warm and comforting although the name is not familiar to me. But the soup looks lovely!
I love this kind of flavoured dish, it looks very yummy
have a nice day
Delphine
YUM, this will definitely warm the coldest of days!
Mmmm…love the beautiful flavour and creaminess of this soup. Would be perfect for this cold weather here.
Feel like grabbing that whole bowl and finishing them,inviting!
Lovely soup, especially with the cardamom, I love it!
Creamy, flavourful and warm…I enjoy this kind of soup.
I’ve only tried mulligatawny once but I really enjoyed it! Now is my chance to make it at home! :D
Yum! I love ordering this out, but I’ve never attempted a batch at home. Now I want to try…as soon as I can! Thank you for sharing your words, your photos and your thoughts. I’m blessed to have you in my day! I hope you have a wonderful week, my friend!
I don’t know why I have never had any kind of Mulligatawny! Hmmm, I must try this then. Fantastic flavors in your version with all the spices!
I’ve loved this soup since I was a teen. There’s just something so wonderful about the velvety texture and the wake-me-up spices.
That sounds like such a comfort food. Loved the combo of spices!
US Masala
Oh I love the flavors here…a vegetarian version would be wonderful, and agree with an addition of lentils. Very nice :)
I don’t eat chicken. What about making this with tofu? I’ve had lots of vegetarian versions which I really enjoy.
Chicken Mulligatawny soup looks awesome Fatih, I know coconut milk makes every dish more delicious.
What a wholesome meal. All I need is a crusty slice of bread. :)
Because I love enjoying soup almost as much as I love making it…I get the feeling I could have probably put some ingredients together to coincidentally come up with similar results. The big surprise is that I had no idea of its origin or its name!
Once more…another step in my culinary journey ;o) Thanks Faith.
Ciao for now,
Claudia
I’ve never had Mulligatawny Soup but it looks delicious! So many great flavors packed in there! Looks delicious!
I’ve never heard of this soup before and it took me three reads to try to sound out the name. Haha. Love that this has coconut milk in it, I’m a huge fan of coconut milk. The apple version you mentioned sounds really good as well. You must really love this to try so many versions of it. Now I’m very intrigued. Thank you for sharing this.
I’m not sure if I’ve had mulligatawny. I know I’ve seen it on menus but it doesn’t ring any flavour bells. I think I’ll have to change that as your recipes looks great, I especially love that you use squash and that it is an easily adaptable recipe.
I have yet to make the basic soup, you newest creation look great
I have never had mulligatawny before! it sounds delicious! Just curious, what distinguishes a soup as mulligatawny? Thanks for sharing another beautiful recipe Faith!
That looks so satisfying! I bet jalapenos would be a great addition – good idea!
Faith, what a nice chicken soup…in spite of not be able to pronounce its name :-) I like the idea of coconut milk and all the spices…sounds an looks so tasty.
I’ve never had anything like this—but it’s beautiful and I love the ingredient combo. Looks fab as usual!
Oh wow! I’ve never heard of this soup before! It looks and sounds awesome <3
I’m always on the lookout for new soup recipes and this one sounds like a keeper.
That soup looks creamy and comforting!!!I love the combinationcumin, coconut milk and turmeric.
Mmmhhh, so creamy and fragrant! Yummy.
Cheers,
Rosa
SO odd, Faith. I have made one of these soups. It was so off putting, that was the end of that. It is not a common soup in the Alberta Prairies. On the rarest of occasions one will find it on a menu, but I have never eaten it anywhere. Only read about it, and only eaten it when I made it. I didn’t know there was coconut milk in the traditional version. Is there? I know there are apples. I cannot believe you have made so many kinds and so many versions. I have no frame of reference for this soup whatsoever – except the one I made was YUCKY!
Yours does sound yummy!
:)
valerie
Valerie (A Canadian Foodie) — Well, that is odd. I’ve enjoyed every version of this soup I’ve had — whether it was homemade or from a restaurant. Like I said, I cannot speak for the authenticity of my recipe (I really don’t know if there is traditionally coconut milk or not), but I can say that I find it absolutely delicious. Sorry yours didn’t turn out as expected!