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Mulligatawny Soup

Mulligatawny Soup

This mulligatawny soup recipe is hearty and cheerful! Flavoured with fragrant Indian spices this chicken and rice soup will not disappoint. 
5 from 10 votes
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Course: Main
Cuisine: Indian
Keyword: mulligatawny soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 346kcal


  • 1 tbsp vegetable oil or ghee
  • 1 stalk celery diced
  • 1 onion diced
  • 1 carrot diced
  • 2 cloves garlic
  • 1 tbsp ginger grated
  • 1 tbsp prepared Indian curry paste such as Madras Curry by Patak's or similar
  • 2 litres/8cups chicken stock
  • 200g/1 cup red split lentils
  • 100g/1/2 cup basmati rice
  • 2 chicken breasts or equivalent amount dark meat cooked
  • 3 cubes/2/3 cup frozen spinach
  • ½ lemon juice of
  • salt to taste


  • Heat a tablespoon of oil in a large soup pot and saute diced onion, carrot and celery over low heat for 5 minutes. The add minced garlic, grated ginger, the curry paste and cook for 30 seconds longer while stirring. Then add the chicken stock, red split lentils and rice, turn the heat up and bring to a boil. 
  • Once boiled cook for 10 minutes over medium heat. Then add cooked chicken diced into bite-sized pieces and frozen spinach. (No need to defrost first.) Cook for 5 -7 minutes until the lentils and rice are soft. Then squeeze the lemon juice directly into the soup and season with salt to taste. 



The soup might get too thick after standing for a while as rice absorbs the liquid. Simply add some chicken or vegetable stock, or even water to thin it out and bring to a boil. 


Calories: 346kcal | Carbohydrates: 33g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 560mg | Potassium: 990mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2165IU | Vitamin C: 10.3mg | Calcium: 48mg | Iron: 3.4mg