Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.

MC

Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.

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  • Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.

  • Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

Nutrition Facts

404 calories; protein 12.4g 25% DV; carbohydrates 43.8g 14% DV; fat 22g 34% DV; cholesterol 5.5mg 2% DV; sodium 29mg 1% DV. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2018
This recipe is very aromatic and wonderful. I did change a few things because of difficult-to-find ingredients and preference. For example I actually opted not to use the blender because I love soup to have chunks of veggie in it. I also added 3 chicken breasts cut into small pieces so my version was more like a REALLY tasty chicken soup. I used ground cardamom and curry spices instead of the actual fresh leaves and pods and tamarind paste instead of extract because of the rarity of the ingredients. Despite the simplifications/substitutions this soup was INCREDIBLE. This is one of the best recipes on the whole site... Read More
(112)

Most helpful critical review

Rating: 3 stars
03/28/2011
definitly do not puree takes away all the flavor. Read More
(4)
98 Ratings
  • 5 star values: 72
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/14/2018
This recipe is very aromatic and wonderful. I did change a few things because of difficult-to-find ingredients and preference. For example I actually opted not to use the blender because I love soup to have chunks of veggie in it. I also added 3 chicken breasts cut into small pieces so my version was more like a REALLY tasty chicken soup. I used ground cardamom and curry spices instead of the actual fresh leaves and pods and tamarind paste instead of extract because of the rarity of the ingredients. Despite the simplifications/substitutions this soup was INCREDIBLE. This is one of the best recipes on the whole site... Read More
(112)
Rating: 4 stars
06/25/2007
Note: It's very hard to get fresh curry leaves in North America. You have to get it at specialty Indian stores. You can substitute a Bay leaf instead as recommended by my Indian friend. It isn't anything like the curry powder which is a combination of the spices used in this recipe (tumeric ginger corriander cumin...etc) This soup was excellent but very spicy. I can usually handle my heat...but this was quite hot! The recipe calls for 2 green chiles chopped up but it doesn't say whether to include the seeds or not. So I included the seeds for one and not the other and I think that made it extremely HOT. We had to eat it with bread...but it's still very yummy. I'll make it again with just one chile next time. Read More
(94)
Rating: 5 stars
09/23/2003
Seriously excellent recipe. Anyone familiar with cooking Indian food will find it a breeze to make and anyone familiar with the taste of Indian food will know this ranks among the best Mulligatawny recipes. Do yourself a big favor, chefs: Roast and grind your own cumin, corriander seed, clove and cinnamon and make a slow-cooked caramel colored ghee to cook with. Really killer recipe. Read More
(62)
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Rating: 5 stars
03/21/2005
This was delicious soup! I had no chilies so I used 1/4 tsp cayenne pepper and I threw in some chickpeas at the end to give it more body. I also used light coconut milk to cut down on the fat and calories. This will definitely be a regular on our dinner table. Read More
(18)
Rating: 5 stars
01/06/2011
This is an excellent recipe. I wanted more of a curry and rice intead of soup so I tweaked this in ways that don't really matter so I won't bother to list them here. The recipe on its own is a great one. My observations: 1) it NEEDS salt about 2 teaspoons; 2) if you don't want a spicy soup be sure to clean all of the ribs and seeds out of your chilies before mincing them; 3) if you don't cook the spices in the beginning of the recipe as directed the flavor will be good but will be different than if you'd cooked them; 4) The flavor of cardamom pods differs from that of ground cardamom and the pods are easier to find than the curry leaves so do hunt them down if you can - I bought a jar of cardamom pods at Cost Plus World Market for 3. FYI Indian grocery store items are a GREAT deal as their items tend to be very inexpensive which helps when you're taking on a recipe full of strange ingredients you don't normally have on hand. I went to an Indian grocery store in our area and asked about fresh curry leaves. The store didn't sell them but the proprietor gave me a handful for free (they have a small homemade frozen food section and had the leaves on hand). So if you can't find the leaves it's worth it to ask around even at Indian/Asian restaurants. If you ask where they get the curry leaves they might slip you some just to be nice (and garner your future business).:) Read More
(17)
Rating: 4 stars
12/11/2005
Used good Garam Masala and yellow curry instead of the individual spices. I did add fresh ginger jalepeno and more cumin and cayenne for a spicier flavor. I added sweet potato instead of white potato a few stocks of celery 2 cups diced chicken and served with basmati rice. I used a hand mixer to puree half of the dish before serving. Tasted wonderful. Read More
(16)
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Rating: 5 stars
02/10/2003
Mmm...this is tasty and authentic. The key to good Mulligatawny Soup is an aftertaste that lasts for hours. This has it!!! Read More
(15)
Rating: 5 stars
01/22/2012
Fabulous recipe for Mulligatawny Soup. For those unable to find tamarind concentrate - you aren't missing a thing. I live close to an Asian Indian store and was able to find this and all of the ingredients. Just before adding the tamarind concentrate I tasted the soup and it was fabulous. Immediately after adding the tamarind concentrate I regretted it. The concentrate masked the rich and deep flavors of the soup. When I make this again I will either leave this out or only use 1/3 of what is called for. Read More
(14)
Rating: 4 stars
09/21/2005
This was a delicious and fragrant soup I didn't think 15 minutes would be long enough for the potatoes but with them cut into tiny pieces it was just the right amount of time. We added several drops of Sriracha hot sauce to each bowl as it was not very spicy. Father-in-law and husband both loved it. Thank you! Read More
(11)
Rating: 3 stars
03/28/2011
definitly do not puree takes away all the flavor. Read More
(4)