Chef John’s Mulligatawny Soup Recipe

Take a culinary voyage with our Chef John’s Mulligatawny Soup recipe, an Indian-originated delicacy that melds flavorful spices, hearty lentils, and tender chicken into a comforting dish. This vibrant and satisfying soup offers a cross-continental taste adventure right from your kitchen. The fragrant blend of turmeric, cumin, and curry stirs the senses, while the creamy coconut milk soothes the palate. Whether you’re a devoted foodie or a home cook, our easy-to-follow recipe invites you to explore the rich and diverse flavors of Indian cuisine, one bowl of Mulligatawny Soup at a time.

Chef John’s Mulligatawny Soup Recipe:

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Serves: 6


  1. 2 tablespoons olive oil
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 1 tablespoon freshly grated ginger
  5. 2 teaspoons turmeric
  6. 1 teaspoon cumin
  7. 1 teaspoon curry powder
  8. 1 pound chicken breast, diced
  9. 1 cup red lentils
  10. 1 apple, peeled and grated
  11. 4 cups chicken broth
  12. 1 cup coconut milk
  13. Salt and pepper to taste
  14. Fresh cilantro for garnish


  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant.
  2. Stir in the turmeric, cumin, and curry powder, followed by the diced chicken. Cook until the chicken is browned on all sides.
  3. Add the lentils, grated apple, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender.
  4. Stir in the coconut milk, season with salt and pepper, and let the soup simmer for an additional 10-15 minutes.
  5. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.

Nutrition Facts (per serving):

  • Calories: 380 kcal
  • Protein: 26g
  • Carbs: 30g
  • Fat: 17g
  • Fiber: 10g
  • Sodium: 480mg