Mulligatawny Soup Recipe (2024)

The Soup Nazi's best recipe, until Elaine ruined everything!

any suggestions on a vegetarian/vegan version of this?

Here is a recipe from my friend Kavita Naik—a bit in Indian EnglishIn an utensil boil 3-4 whole tomatoes , boil 10-15 min, once cooked smashed them n strain to discard skins.Crush some garlic pods, cumin seeds, pepper cornsTake a pot, add oil, once heated sautee mustard seeds, asofetida curry leaves, dried red chilled, turmeric and the above crushed garlic and cumins, pour the tomato sauce, heat, boil add, say 1/2 cup rice, and a mix or vegetables, until cooked, but keep spicy.

I substitute tofu, large florets of cauliflower or baby potatoes for the chicken for a vegetarian version.

Brings back many wonderful memories of Jimmy's Kitchen in Hong Kong. More than just a tear in my eye just now.

I want to be buried with a jar of this soup. I was like on an astral plane or something when I ate this. And I’m usually pretty bad at cooking soup. Yes the joy of cooking recipe is simpler but I felt the large number of ingredients paid off.

I've been cooking Mulligatawny Soup following a similar recipe I got from a Chef in Mumbai. I decided to try this one and it was better! Two difference from this recipe: 1) I added cooked Chicken after I had cooked and blended the other ingredients; 2) I spiced it up with 2 tsp. of hot curry powder. It's now my go to Mulligatawny Soup.

Pop the Mustard and Cumin seeds first, then the onions. Later the seeds won't pop without burning the garlic. An put a lid on when the seeds pop or you will have a big mess!!

I made it just as the recipe asks and it is delicious. I don’t know how I would improve it other than maybe adding a little more chicken.

Great recipe! Rich and satisfying. The thickness was so nice that I only added the cream from the top of the coconut milk can and not the water. I think the soup is better after it rests for a bit. Next time I would finish cooking it, cover it, and let it rest for an hour before it’s served. I might add just a bit more of the curry powder and tomato paste, too.

The Mulligtawny soup I’m familiar with has rice in it and not so thick. I have very fond memories of Mulligtawny. My mother used to take me to the Brindavan gardens where we’d stay at a hotel which was once the Magarajah’s palace, I think it is called the Orchid. They had the best version of this soup. I’ve experimented w many versions of it. It is my go to in sickness. My version is always vegetarian!

Lovely soup. Not sure if it's the real thing or not and don't care. Next time I make it, I'll add 5 cups of stock instead of 6.

Brings back lovely memories of standing in line with Kramer, Jerry, Elaine, George and even Newman!

Not without changing a good amount. Red lentils will largely break apart and add thickness but nothing toothsome. French lentils would be undercooked if cooked as recipes states, and even if cooked well will still add a lot of texture that that would be absent with the red ones. Red lentils are pretty cheap if you have an asian/indian grocery nearby.

Try not using any salt till you taste about halfway through cooking. Commercially made chicken stock will disclose the amount of salt on the package. Buy low sodium stock, be careful adding salt from the shaker and you will be fine. You have control over how much to use.

On my second attempt, since I dislike chicken thighs that are cooked this way, I used ground chicken that I cooked first and transferred to a plate before adding the onions, etc. I reduced the chicken stock to 5 cups, cut the coconut milk in half, and replaced the cayenne pepper with a teaspoon of Kashmiri chili powder (I will try a tablespoon next time). With the lime juice, I added a half-cup of chopped cilantro.

I bloomed the spices in the oil before adding the onion. I used less cayenne and a lot more (Madras) curry powder, at least a tablespoon. I did not have split red lentils; I cooked regular red lentils in the soup for 15 minutes before adding the chicken, then cooked for another 30 minutes. I let the soup rest on low heat after that as suggested by one writer. I will make this again!

Made an excellent vegetarian version by replacing the chicken with one cubed sweet potato (added as directed for the chicken) and 6 oz of cubed paneer 2 minutes before the end of the final simmer. Also doubled the cayenne. It was excellent.

I made this vegetarian by replacing the chicken with a cubed peeled sweet potato. I added 6oz of paneer (also cubed) in the last 2 minutes of the simmer. Also upped the cayenne to a full teaspoon. It came out excellent!

Not sure how this compares with the Soup Nazi’s but super fantastic! Had 3 helpings the first time. The apple is such a nice unexpected surprise. Made pretty much as is but subbed mustard seed powder and used a can of chickpeas instead of chicken. Agree with others that spices except for cumin seeds could be boosted a bit. A keeper!

Fantastic. Made vegan with cauliflower and tofu. Amazing flavors and so well balanced.

Made without lime juice (no limes) 1/25/24 and really liked it. Used raw tofu. Maybe more lentils next time?

Such a great soup! Lots of ingredients but so worth it to build flavour. Love that it is dairy free.

Is the celery necessary? I don’t really cook with it otherwise so don’t wanna purchase if not needed.

I made the recipe as stated except for the following: I skipped the flour and used an emulsion blender to thicken. Instead of lentils, I used canned chickpeas and had to cut the chicken broth down to 4 cups, as the beans were already hydrated. Also used lamb chunks, not chicken and began the recipe by browning the lamb, removing from the pot and then returning with the broth to simmer.

vegan, made as more of curry than a soup per my preference!- subbed chicken for oyster mushrooms and tofu. next time would skip the tofu!- subbed red lentils for canned green lentils as that’s what i had- used about 3 cups of veggie broth and about half a can of coconut milk (mostly the cream bits)definitely make sure to salt as you go! it was delicious!

I made a vegan version by adding 2 cans of chickpeas (drained) in place of the chicken in Step 2. Used vegetable broth as well as increasing the amounts of tomato paste and curry powder. Our new favorite dinner for a cold winter evening.

I've made this twice, following the recipe as directed, except the second time increasing the carrots and adding a couple of cut up potatoes, to make it more of a main course. This is a fabulous recipe!

This was delicious for me with a couple of tweaks. I also loaded up additional veggies like a bunch of cauliflower at the start, and a bunch of baby spinach a touch before the coconut and lime.I did 11 minutes in the pressure cooker with a quick release.But the biggest change was some additional spicing at the end. A bit more salt, a very small pinch of hing (asafoetida) and a small pinch of kashmiri pepper. Really rounded the whole thing with a little more earthiness and sour.

Used smoked salt. Nice smoky flavor. 1/4 lb more chicken thighs and heavy hand with all of the spices. Less coconut milk in step 4 (sort of an oversight) but garnished each bowl, which was pretty and tasty. Garnish with more cayenne at end. Consider using a more spicy curry.