Healthy Mulligatawny Soup

The Best Healthy Mulligatawny Soup | #LowCarb #GlutenFreeHealthy Mulligatawny Soup that is just as rich and vibrant as its hefty cousin!

Healthy Mulligatawny Soup | #LowCarb #GlutenFree
Pin it on Pinterest!

Friends you can rely on are an essential part of living “the good life.” If they happen to be able to cook… Bonus!

Our close friends came to stayed with us for over a month. They have gone home, but not without leaving their mark. During their visit I was introduced to Healthy Mulligatawny Soup. A British soup with roots in south India, literally meaning “Pepper Water” in Tamil.

Easy Healthy Mulligatawny Soup | #LowCarb #GlutenFree

My friend, Bethany, made us a lovely rich creamy version, but after researching this soup a bit, I discovered there are many varieties. Some are brothy, and some thick. Colors also vary from recipe to recipe. But the key ingredients are veggies, rice, protein, and curry powder.

My husband Lt. Dan has a weird hangup about cream. It’s a texture thing. He doesn’t like how it coats his tongue.

And if it’s frothy? Dear Lord, we’ve got a real problem on our hands!

Making Healthy Mulligatawny Soup | #LowCarb #GlutenFree

I once saw my completely precious, easy-going husband unleash his full wrath on an unsuspecting coffee barrister, who forgot he had requested NO FOAM!

Clearly, he was having a rough morning. Poor girl. (I think he still feels shameful over that.)

All of that to say, hubby loved the idea of Bethany’s Mulligatawny Soup, but couldn’t handle the creamy consistency.

How to Make Healthy Mulligatawny Soup | #LowCarb #GlutenFree

Generally, I indulge his quirky preferences, even though he knows full-well not to unleash wrath on me.

It’s just the sweet thing for a wife to do. So I took my friend’s Mulligatawny Soup recipe and tweaked it, substituting lite coconut milk for heavy cream. I also added a few extra ingredients to compensate for the thinner texture.

My Healthy Mulligatawny Soup variation turned out beautifully!

Vibrant Healthy Mulligatawny Soup | #LowCarb #GlutenFree

The spices, coconut milk, green apples, and fresh ginger created a wealth of flavor usually only found in a curry that has cooked down all day. Healthy Mulligatawny Soup makes a wonderfully quick mid-week dinner and tastes just as good, if not better, on day two and three!

Because it’s lower in fat, and can be easily made gluten free and low carb, you’ll free good about serving this Healthy Mulligatawny Soup to your family!

Best Healthy Mulligatawny Soup | #LowCarb #GlutenFree

A husband without faults is a dangerous observer. ~George Savile

Healthy Mulligatawny Soup | #LowCarb #GlutenFree
5 from 3 votes

Healthy Mulligatawny Soup

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Silky creamy, yet Healthy Mulligatawny Soup Recipe! This classic English-Indian soup is rich and vibrant, with a luxurious broth.

Servings: 6
Nutrition Facts
Healthy Mulligatawny Soup
Amount Per Serving (1 cup)
Calories 366 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 63mg 21%
Sodium 613mg 26%
Potassium 864mg 25%
Total Carbohydrates 41g 14%
Dietary Fiber 3g 12%
Sugars 13g
Protein 26g 52%
Vitamin A 72.7%
Vitamin C 9.3%
Calcium 4.9%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.


  • tablespoon butter
  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • 2 carrots, chopped
  • 2 apples, peeled and chopped
  • 1 tablespoons freshly grated ginger
  • 3 tablespoon all-purpose flour (Potato Starch for gluten-free)
  • 2 tablespoons Madras curry powder
  • 1/8 teaspoon cayenne pepper
  • 8 cups chicken stock
  • ½ cup basmati rice (omit if on a Low Carb Diet)
  • 1 pound boneless skinless chicken breast, chopped
  • ¾ cup light coconut milk
  • Salt and pepper
  • Possible Garnishes: Cilantro and sliced almonds


  1. Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Sauté for 5 minutes—stirring occasionally.
  2. Mix in the flour, curry powder, and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice, chopped chicken, and 1 teaspoon salt.
  3. Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes, or until the rice is tender and the chicken has cooked through.
  4. Add the coconut milk. Salt and pepper to taste. Garnish with toasted almonds or cilantro!

Share This Recipe With Friends!

Other Great Recipes

You May Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

61 comments on “Healthy Mulligatawny Soup

  1. Greerposted February 21, 2019 at 3:13 pm Reply

    Getting ready to make this—do you mean cooked rice or raw? Thanks!

    • Sommer Collierposted March 7, 2019 at 4:19 pm Reply

      Hi Greer,

      Use dried rice… It will cook through as the soup simmers. :)

  2. Pingback: Weekly Meal Plan #92 -

  3. Pingback: Weekly Meal Plan - Pass The Sushi

  4. Pingback: Easy Meal Plan Week 92 - Foodie With Family

  5. Pingback: Weekly Meal Plan for April 17 - April 23 |

  6. Pingback: Weekly Meal Plan Week 92 - Dinners, Dishes, and Desserts

  7. Sorry Imagesposted October 23, 2016 at 4:00 am Reply

    I made these last week! Absolutely delicious! Thank you , ???

  8. Emily @ Life on Foodposted October 22, 2016 at 9:43 am Reply

    One of my favorite soups that I don’t get nearly enough. Would be amazing today with our wind and rain.

  9. MikeWposted October 16, 2012 at 6:24 am Reply

    Looks great, though I’ll have to reverse-engineer it to remove the coconut milk. My wife has an allergy.

    The first time I had Mulligatawny soup was in RI many years ago. We asked the waitress, She described the soup — said it is traditionally made with squirrel, but that they used chicken. My wife & I both enjoyed it.

  10. Tasty Eats At Homeposted September 30, 2010 at 3:55 pm Reply

    This sounds very much like my kind of soup. Yum!

  11. The Mom Chefposted September 27, 2010 at 8:49 pm Reply

    Well done Sommer! The sacrifices we make for our beloveds, huh? Whether it's foregoing the cream or skipping the mushrooms, we have to suffer somehow. :) great job on the soup. It looks fantastic.

  12. Magic of Spiceposted September 27, 2010 at 3:19 am Reply

    Wonderful soup and I like the replacement of cream with coconut milk here. Your dialog about your hubby is too funny :) Fantastic looking soup, and imagine delightfully flavorful…

  13. Annaposted September 27, 2010 at 1:35 am Reply

    That looks gorgeous, I love soup with coconut milk. It makes it so aromatic.

  14. [email protected]posted September 27, 2010 at 1:35 am Reply

    So funny! My husband has quirky food things like this too – all about texture. And personally, I'm not a huge fan of heavy soups, so I love that you thinned this one a bit. I'll hav eto try your yummy sounding version!

  15. Chef Dennisposted September 26, 2010 at 6:08 pm Reply

    what a perfect soup for the nice fall weather we are enjoying! I think the coconut milk was a great addition, I am sure it enhanced the flavors!

  16. Claudiaposted September 25, 2010 at 10:46 pm Reply

    One of my favorite soups of all time. The substitution is perfect! You can wear the "good wife" star.

  17. baking.serendipityposted September 25, 2010 at 9:15 pm Reply

    This soup looks delicious! I love recipe sharing friends…they always make for the best visitors :)

  18. Wheels and Lollipopsposted September 25, 2010 at 1:03 pm Reply

    I love the use of coconut milk! definitely entering into soup weather here !

  19. Rosa's Yummy Yumsposted September 25, 2010 at 12:45 pm Reply

    A deliciously comforting soup! Lovely!



  20. Baking Barristerposted September 25, 2010 at 3:40 am Reply

    This is a great version of the soup (I know I'm late in commenting!) — I really like how you don't use cream (cream makes me sick). And the photos–yours just keep getting better!

  21. Karenposted September 25, 2010 at 5:19 am Reply

    I'd never heard of this, but it looks great. Love the coconut milk! And congrats on the Top 9!

  22. alisonposted September 25, 2010 at 5:02 am Reply

    beautiful and delicious soup!

  23. Shirleyposted September 25, 2010 at 2:53 am Reply

    Smart… I would never have thought to sub coconut milk for cream. Lucky hubby!

  24. Chow and Chatterposted September 25, 2010 at 2:46 am Reply

    looks great and I am with Nirmala sambar would be great my hubby is South Indian call or email me anytime Rebecca

  25. Nirmalaposted September 24, 2010 at 10:29 pm Reply

    I love Indian soups. They are very warming. If you have not tried sambar, it would work for your husband. No cream!

  26. Kathrynposted September 24, 2010 at 8:28 pm Reply

    I love this time of year- it's the perfect soup weather! I recently made tortellini sausage soup, but your soup looks WAY better!

  27. Lawyer Loves Lunchposted September 24, 2010 at 5:39 pm Reply

    The prospect of an apple in soup sounds so weird but I bet it's delicious! Oh, and I love the color of this soup!

  28. Priscilla - She's Cookin'posted September 24, 2010 at 3:54 pm Reply

    I've been craving Indian food and had a coconut chicken curry this past weekend! I think the coconut milk is a wonderful addition to Mulligatawny soup!

  29. jennynoowynposted September 24, 2010 at 8:40 am Reply

    mmmm that looks delicious and so healthy :) Great post!

  30. Kristenposted September 24, 2010 at 4:31 am Reply

    The toasted almonds on top sound like such a great departure from expected soup texture. It looks delicious.

  31. Torviewtorontoposted September 24, 2010 at 2:27 am Reply

    delicious healthy soup

  32. Julie M.posted September 24, 2010 at 1:35 am Reply

    Great substitutions! This looks delicious! Glad you had a nice time with your friends!

  33. denise @ quickies on the dinner tableposted September 24, 2010 at 12:12 am Reply

    Oh my! I haven't had mulligatawny soup in years!! I prefer the thinner brothy version too, without too much rice. This looks fabulous Sommer!

  34. Tanviposted September 23, 2010 at 10:30 pm Reply

    Very well know classic indian stuff!
    Soup bowl looks really comforting !

  35. A SPICY PERSPECTIVEposted September 23, 2010 at 9:04 pm Reply

    Haddock~ BETTER is always tricky, because it depends on individual preference. I do think some people refer to rasam as red mulligatawny soup (with lentils.) This version doesn't have nearly as much acidity as the rasam I've had!

  36. fromBAtoParisposted September 23, 2010 at 8:45 pm Reply

    Good choice Sommer, not only to please your husband but me…I LOVE cream but it upsets my stomach terribly (reason why I practically can't eat desserts…only a teaspoon, to try them..I imagine the pleasure!)

  37. Haddockposted September 23, 2010 at 6:25 pm Reply

    All the ingredients that has gone into it are good for health.
    Does this taste something like rasam? or better ?

  38. Suchitraposted September 23, 2010 at 6:15 pm Reply

    Loved the spices and flavor you have used in the soup! Guess I can tweak it a bit with vegetables and try it out…Thanks for sharing :)

  39. Meganposted September 23, 2010 at 5:59 pm Reply

    Absolutely delicious…. and doesn't like cream? Too funny! Thanks for the recipe – Megan

  40. sweetlifeposted September 23, 2010 at 5:50 pm Reply

    great soup, I have not heard of wonderful delight, but so glad you shared…aren't hubbys great? lol

  41. Marisaposted September 23, 2010 at 5:30 pm Reply

    I feel like I've had mulligatawny soup before but can't remember when or where! I think it was the creamy version though. I like this non-creamy version and using cocunut milk as a sub. Plus, it's really fun to say "mulligatawny"!

  42. Birenposted September 23, 2010 at 4:57 pm Reply

    It looks and sounds delicious! I can sure do with a bowl right now as it is raining cats and dogs outside.

  43. Pacheco Pattyposted September 23, 2010 at 4:48 pm Reply

    Coconut milk instead of cream is a definite winning idea on your part, thanks for sharing a lighter option, my son loves this soup and I will pass on your link to him, thanks:)

  44. Susiposted September 23, 2010 at 4:18 pm Reply

    I have never heard of this soup either but it sounds and looks amazing! Love your substitutions, even though I usually have no problems with cream ;o)

  45. claireposted September 23, 2010 at 3:42 pm Reply

    for some reason, i havent been brave enough to make indian food yet. I just dont feel confident! this looks amazing though!

  46. Meganposted September 23, 2010 at 3:21 pm Reply

    This soup looks beautiful! I like that you substituted lighter options for it too. :)

  47. sara @ CaffeInaposted September 23, 2010 at 2:52 pm Reply

    I love soups! This really looks fantastic and the colors really pop out of the pictures!

  48. bleejonesposted September 23, 2010 at 2:51 pm Reply

    yum!! i may have told you, but there were several recipes i looked at before settling on the one we usually use – and that was only b/c i could find all the ingredients in japan. i'll have to try this version! i feel honored – in the blog TWICE! :)

  49. Stellaposted September 23, 2010 at 2:50 pm Reply

    Yum, Sommer, your version of the soup looks wonderful! Ooh, and if your husband feels like there is a coating on his mucosa after eating cream, he could actually be experiencing an allergic reaction. It sounds like it… I suppose he could just hate the feeling though (smile)!

  50. 5 Star Foodieposted September 23, 2010 at 2:11 pm Reply

    What a lovely soup, I love your substitution of coconut milk!

  51. Maryposted September 23, 2010 at 1:58 pm Reply

    I love this soup and your recipe for it simply must be tried. I hope you are having a great day. Blessings…Mary

  52. Heatherposted September 23, 2010 at 1:54 pm Reply

    I love mulligatawny. Great job!

  53. High Plains Driftersposted September 23, 2010 at 1:06 pm Reply

    Coconut milk … very inspired. Thanks!

  54. Eileenposted September 23, 2010 at 12:49 pm Reply

    I think that recipe sounds wonderful! You made me laugh with the texture story. Cute!

  55. Cherineposted September 23, 2010 at 10:04 am Reply

    A beautiful comforting soup!!

  56. Angie's Recipesposted September 23, 2010 at 9:45 am Reply

    Mulligatawny Soup….that's something completely new to me. But coconut milk…you can't go wrong with it.

  57. Katerinaposted September 23, 2010 at 9:11 am Reply

    Lucky him. He has a wife that not only is listening to his wishes but she is capable of delivering with perfect results. I love your twist on the soup.

  58. Belinda @zomppaposted September 23, 2010 at 6:30 am Reply

    He's one lucky man. These colors are also popping!

  59. Kociposted September 23, 2010 at 6:05 am Reply

    This sounds so cool…and looks totally scrumptious! :D

    Did I just use the word "scrumptious"?

  60. Monetposted September 23, 2010 at 3:33 am Reply

    I love how you used coconut milk instead of cream…I bet it added a lovely flavor to your soup. I'm not a big fan of cream either, so I would have loved this!