A fusion of red lentils, jasmine rice, vegetables and chicken made quicker with Thai red curry paste. Hearty, healthy and satisfying. Coconut milk adds lovely creaminess and a subtle coconut flavor.
What is Mulligatawny Soup? Explained…
- A fragrant soup which originated in South India, and has been popular since the the end of the 18th century
- Its name originated from the Tamil word miḷagāy, which means Chili
- The FLAVOR: a bit spicy, a bit sweet – and very satisfying!
- Traditionally cooked with Garam Masala spices, a fragrant Indian spice blend includes peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg
- Red lentils are commonly used for mulligatawny soup
- Mulligatawny became a favorite among British officers and administrators in India, and it eventually made its way into British homes, becoming a popular soup during the 19th century
- While the original South Indian version was a lighter broth, modern versions are often creamier, with additions like lentils, vegetables, and chicken – – this is the version we mostly see today
- Recipes for mulligatawny varied greatly at that time and over the years
- Mulligatawny soup is also famously known as Kramer’s favorite soup from the Seinfeld episode “The Soup Nazi.”
My Version… Delicious!
I LOVE soup year-round!
Ingredients and technique make my Mulligatawny Soup special.
Aromatic seasonings are taken from a simple, easily found can of Maesri Red Curry Paste.
– The ingredients are:
Dried red chilies, garlic, shallot, salt, lemongrass, sugar, kaffir lime, galangal, spices (corriander seeds, cumin, cardamom.) A product of Thailand.
Sure, you could crush the ingredients yourself, yet this paste has a lively flavor with good heat, but not too assertive. It offers a gorgeous red hue, and is simply terrific.
Stock is important for the best, rich flavor. I keep homemade chicken broth in my freezer in 2 cup containers so I always have some on hand.
Homemade is best (bone broth), as the chicken used in the recipe is boneless.
Lentils are so common in this soup, I use red lentils (dal) which offers a good dose of protein and fiber.
Other Aromatics (combination of herbs and vegetables) – create a flavor base and texture for the soup.
The Thai Angle:
- I have added Jasmine Rice, very common in Thai cooking. Thickens the broth so nicely!
- I cook with a little coconut oil
- Red Curry Paste sets the flavor profile. A rich, slightly sweet and spicy flavor. Add some grated ginger at the end for an extra bounce
- Lime juice (Indian cuisine does not include lemons) is squeezed in for the correct acidic balance
- Basil, or Thai Basil is a terrific accent to add to the finished soup. A sweet and peppery flavor, and the Thai variety has noticeable licorice notes.
Let’s Get the Recipe Started!
Recipe Note:
This soup cooks quickly! 12 – 15 minutes. Quicker using chicken off the bone.
Yes, there is some vegetable prep… you know I add lots of vegetables to my soups!
Such a wonderful fusion of flavor and good for you ingredients.
Chicken Broth (homemade is best), Carrots, Celery & Shallots, Apple, Jasmine Rice, Red Lentils, Diced Tomatoes in juice, Coconut Oil, Coconut Milk and Red Curry Paste (store bought.) Garnishes: Limes, Chopped Parsley & Basil Leaves
I use Chicken Tendons… the most tender
If you like, use chicken breast or chicken thigh meat.
The chicken is cooked on the soup pot first, will add flavor to the soup.
Add Tomatoes and Apple (adds a touch of natural sweetness) followed by the Broth, Coconut Milk and Jasmine Rice
Hint: if you have lemongrass stalks – slice them, add to soup when cooking; remove them when serving.
Ingredients: Chilli Pepper, Garlic, Shallot, Salt, Lemongrass, Sugar, Kaffir Lime, Galangal, Spices (Coriander Seeds, Cumin and Cardamom)
No additives, made in Thailand – free from preservatives, artificial flavors, and synthetic colors. Nice Chili kick (mildly-spicy) with forward Thai herbal flavors.
THE condiment I use – available everywhere!
Lentils are an excellent source of plant-based protein, fiber, iron, folate, and magnesium.
Fiber promotes healthy digestion, helps regulate blood sugar levels.
Basil is not just a pretty garnish ~ I love it’s peppery-sweet bite in the soup.
The soup cooks quickly, and will be one of your favorites to cook and enjoy!
For a Vegan/Vegetarian Version: Omit chicken, add an extra cup of vegetables; use vegetable broth.
Enjoy this wonderful soup!
Karen
Also SEE: My Lentil Soups
Lentil Soup with Middle Eastern Flavors and Meyer Lemons
Fabulous Fall Vegetable Soup with Lentils & Buckwheat
Karen’s Thai Tomato Coconut Soup with Lentils and Silken Tofu
Cuban Style Lentil Soup with Baked Plantains and Lemon Crema
Mulligatawny Soup My Way and It’s Thai Inspired!
Equipment
- 1 heavy soup pot I use a dutch oven; enamel over cast iron
Ingredients
- 2 teaspoons coconut oil , organic, divided
- 1/2 pound chicken tenderloins*, tendons removed
- 4 teaspoons Red Thai Curry Paste , Maesri Brand, divided
- 1 cup carrots, peeled, 1/2 inch dice
- 1/2 cup celery, peeled, 1/2 inch dice
- 1/2 cup shallots, peeled, 1/2 inch dice
- 3/4 cup red lentils (dal)
- 1/2 cup chopped tomatoes in juice, I use Pomi Brand
- 1/2 medium apple, peeled, 1/2 inch dice
- 5 cups chicken broth, (homemade preferable, or vegetable broth)
- 13.5 ounces coconut milk, (one can, not "lite")
- 1/2 cup Jasmine rice
- 2 teaspoons fresh lime juice
Garnishes:
- 2 tablespoons fresh basil leaves
- 2 tablespoons fresh parsley, coarsely chopped
Instructions
Cook Chicken:
- Wash and dry chicken. Cut each tenderloin into 3 lengths crosswise. Add then to a bowl with 1 teaspoon Red Curry Paste, mix in well. (can set aside or refrigerate for 15 minutes.)Heat ONE teaspoon coconut oil in the soup pot, set heat to medium. When warm, add chicken and cook, turning with tongs until cooked through, but not golden, about 4 minutes. Add to a plate, set aside (will be "pulled" and added to the soup.)
Make the Soup:
- No need to clean pot – add ONE teaspoon coconut oil, set heat to medium-low. Add carrots, celery and carrots. Cook for one minute. Add 3 teaspoons of Thai red curry paste and lentils, stir up cook one minute.Add tomatoes and apple, give a big stir. Add 5 cups of broth, one can coconut milk and Jasmine rice. Bring to a boil, stir, then cover and set to a slow simmer.
- Cook the soup for 12 – 15 minutes. Will have thickened nicely DO NOT overcook, the soup is ready when the rice and lentils are just tender, yet not overcooked – they will continue to cook off the stove. Pull the chicken into 1/2 inch pieces and stir into the soup.
- Taste the soup! It you want a bit spicier, add more curry paste by the teaspoon. Add lime juice and taste for salt. This will depend on the saltiness of your broth. If you want additional ginger flavor, add 1 teaspoon finely grated to the pot at the end.
Notes
For a Vegan/Vegetarian Version: Omit chicken, add an extra cup of vegetables; use vegetable broth.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another great soup of yours! Can’t wait to try this one! Eve.
Thanks Eve ~ I know you will love this soup! 😀Karen
This soup is fabulous! Made it twice already. So healthy and not heavy. Chock full of veggies my family loves. It freezes well too. I have shared the recipe with many.
Thanks Sharlene for your comment. Happy to hear you are enjoying the Mulligatawny Soup!😀Karen