By eatmundo · July 6, 2026
🇬🇧AI-generated imageSame ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Classic British Mulligatawny Soup. The percentage is the share of ingredients the two recipes have in common.
Same technique: Soup84 recipes from 22 countries
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.
According to eatmundo's ingredient comparison, the closest dish to Classic British Mulligatawny Soup from another cuisine is Classic American Chicken Noodle Soup (USA): the two share 54% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 2 medium chopped onions, 2 diced carrots, and 2 chopped celery stalks. Cook for 5-7 minutes until softened and translucent, but not browned.
- 2
Add spices and flavour: Stir in 3 cloves of minced garlic and a 2.5 cm piece of fresh ginger, grated. 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 500g raw boneless chicken, diced, 1 chopped apple, 100g red lentils and 50g rinsed uncooked rice. Bring to a boil, then reduce heat and simmer gently for 25-30 minutes, until the chicken is cooked through and the lentils and rice are tender. Stir occasionally to prevent sticking.
- 5
Finish with creaminess: Stir in 350ml of the 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 ½ 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 the remaining 50ml coconut milk. This soup is wonderfully warming and satisfying.
Frequently Asked Questions
What is Mulligatawny soup?
Mulligatawny soup is a British adaptation of a South Indian pepper water. It is a hearty, curried soup consisting of lentils, vegetables like carrots and onions, apples, and coconut, and is typically served as a savory appetizer or light meal.
What type of chicken is best for Mulligatawny soup, and how should it be prepared?
Boneless chicken breast or thigh works best. Dice it raw and simmer it in the soup with the lentils and rice for 25-30 minutes until cooked through. If you use leftover roast chicken instead, dice it and stir it in for the last 5 minutes to heat through.
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; use 2 tablespoons, as in the recipe, 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 rice simmers in the soup with the lentils and adds 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.
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