🇬🇧 United Kingdom · Food
Classic British Mulligatawny Soup
By eatmundo · July 6, 2026
A rich and fragrant soup, Mulligatawny is a British interpretation of a South Indian pepper water, famously adapted during the British Raj. It combines tender chicken (or lamb/lentils), vegetables, and warming spices in a creamy, flavourful broth, often served with a dollop of rice for a complete and comforting meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add 1 large chopped onion, 2 diced carrots, and 1 chopped celery stalk. Cook for 5-7 minutes until softened and translucent, but not browned.
- 2
Add spices and flavour: Stir in 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Cook for another minute until fragrant. Add 2 tablespoons of mild curry powder and cook, stirring constantly, for 1 minute to toast the spices and release their aroma – be careful not to burn them, as this can make the soup bitter.
- 3
Build the base: Sprinkle 2 tablespoons of plain flour over the vegetables and spices, stirring to coat everything. Cook for 1-2 minutes, allowing the flour to absorb the oil and cook out its raw taste, forming a roux.
- 4
Simmer the soup: Gradually whisk in 1.5 litres of hot chicken stock, ensuring there are no lumps. Add 300g diced cooked chicken breast (or uncooked if simmering longer), 1 chopped apple, and 100g red lentils. Bring to a boil, then reduce heat and simmer gently for 25-30 minutes, or until the lentils are tender and the flavours have melded. Stir occasionally to prevent sticking.
- 5
Finish with creaminess: Stir in 100ml coconut milk (or double cream for a richer, more traditional British flavour) and 1 tablespoon of mango chutney. Season the soup generously with ½ teaspoon of salt and ¼ teaspoon of black pepper, tasting and adjusting as needed. If you prefer a smoother soup, you can blend a portion of it with an immersion blender.
- 6
Serve: Ladle the hot Mulligatawny soup into bowls. Garnish with a sprinkle of fresh chopped coriander or parsley and a swirl of extra coconut milk, if desired. Serve with a spoonful of plain boiled rice on the side or directly in the soup for extra heartiness. This soup is wonderfully warming and satisfying.
Frequently Asked Questions
What type of chicken is best for Mulligatawny soup, and how should it be prepared?+
Use cooked chicken, such as leftover roast chicken or rotisserie chicken, shredded or diced. If starting with raw chicken, poach chicken breasts or thighs in broth until tender before shredding.
What kind of curry powder should I use for an authentic British Mulligatawny flavor, and how much?+
A good quality mild to medium British-style curry powder is ideal for a balanced flavor; start with 2-3 tablespoons and adjust to your preference. Madras curry powder offers a traditional, aromatic depth without being overly spicy.
How do I achieve the characteristic creamy, slightly thick texture of Mulligatawny soup, considering the flour, lentils, and rice?+
Sautéing the flour with aromatics creates a roux to thicken the soup, while red lentils will break down during cooking to add body. The cooked rice, often added near the end, provides substance without over-thickening.
What are the traditional garnishes or accompaniments for Classic British Mulligatawny Soup to enhance its flavor?+
Serve Mulligatawny soup with a dollop of mango chutney and a sprinkle of fresh coriander (cilantro) or parsley. A swirl of coconut milk or cream can also be added just before serving for extra richness.
Mundo Match
Dishes across the world that share Classic British Mulligatawny Soup's core ingredients.
