14 Spicy Eastern Style Mulligatawny Soup Recipes

Ready to spice up your dinner routine? Dive into the rich, aromatic world of Eastern cuisine with our roundup of 14 Spicy Eastern Style Mulligatawny Soup Recipes. Whether you’re craving comfort food with a kick or looking to explore new flavors, these recipes promise to deliver warmth, depth, and a whole lot of flavor. Keep reading to find your next favorite bowl of goodness!

Classic Eastern Style Mulligatawny Soup

Warm up with a bowl of Classic Eastern Style Mulligatawny Soup, a hearty blend of spices and lentils. This recipe delivers deep flavors with minimal effort.

Ingredients

• 2 tbsp clarified butter
• 1 cup yellow onions, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups chicken stock, homemade preferred
• 1 cup coconut milk, full-fat
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 cup cilantro, chopped

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced yellow onions, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in ground turmeric, cumin, coriander, and cayenne pepper, toast for 30 seconds.
5. Add rinsed red lentils and chicken stock, bring to a boil.
6. Reduce heat to low, simmer uncovered for 20 minutes, stirring occasionally.
7. Pour in coconut milk, simmer for an additional 10 minutes until lentils are tender.
8. Remove from heat, stir in freshly squeezed lemon juice and sea salt.
9. Garnish with chopped cilantro before serving.

Lusciously creamy with a hint of spice, this soup pairs wonderfully with naan or steamed rice. For an extra touch, top with a dollop of yogurt and a sprinkle of toasted cumin seeds.

Vegetarian Eastern Style Mulligatawny Soup

Oftentimes, the best dishes come from a blend of cultures, and this Vegetarian Eastern Style Mulligatawny Soup is no exception. It’s a hearty, flavorful soup that combines the best of Eastern spices with a vegetarian twist, perfect for any season.

Ingredients

• 2 tbsp clarified butter
• 1 cup yellow onions, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup red lentils, rinsed
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tbsp lemon juice
• 1/2 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced yellow onions, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add diced carrots and celery, cook for another 5 minutes, stirring occasionally.
5. Mix in rinsed red lentils, curry powder, ground cumin, ground coriander, and turmeric, coating everything evenly.
6. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes, or until lentils are tender.
7. Stir in coconut milk and lemon juice, simmer for an additional 5 minutes.
8. Season with salt to taste, then garnish with fresh cilantro before serving.

Yield a soup that’s creamy with a hint of tanginess, perfect with a side of naan or over a bed of steamed rice for a more substantial meal.

Chicken Eastern Style Mulligatawny Soup

Craving a bowl of something exotic yet comforting? This Chicken Eastern Style Mulligatawny Soup blends aromatic spices with tender chicken for a hearty meal.

Ingredients

• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups chicken stock
• 1 cup coconut milk
• 1 lb boneless, skinless chicken thighs, diced
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh cilantro
• Salt, to taste

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced onion, carrot, and celery. Sauté until onions are translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
4. Add curry powder, cumin, coriander, turmeric, and cayenne pepper. Toast spices for 30 seconds.
5. Pour in rinsed red lentils and chicken stock. Bring to a boil, then reduce heat to simmer for 20 minutes.
6. Add diced chicken thighs and coconut milk. Simmer for another 10 minutes until chicken is cooked through.
7. Stir in fresh lemon juice and chopped cilantro. Season with salt to taste.
8. Remove from heat and let sit for 5 minutes to allow flavors to meld.

Serve this soup with a dollop of yogurt and a sprinkle of additional cilantro for extra freshness. The lentils give it a creamy texture, while the spices offer a warm, complex flavor profile.

Lentil Eastern Style Mulligatawny Soup

Vibrant and hearty, this Lentil Eastern Style Mulligatawny Soup blends aromatic spices with wholesome lentils for a comforting bowl. Perfect for chilly evenings, it’s a nutritious twist on a classic.

Ingredients

• 1 cup red lentils, rinsed and drained
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp cayenne pepper
• 4 cups vegetable stock
• 1 cup coconut milk
• 1 tbsp lemon juice
• Salt, to precise taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add cumin seeds, toast for 30 seconds until fragrant.
3. Stir in onion, garlic, and ginger; sauté until translucent, about 5 minutes.
4. Mix in turmeric and cayenne pepper; cook for 1 minute to bloom spices.
5. Add lentils and vegetable stock; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
7. Blend half the soup for a creamy texture, then return to pot.
8. Stir in coconut milk and lemon juice; heat through without boiling.
9. Season with salt precisely, adjusting as needed.
10. Garnish with fresh cilantro before serving.

Uniquely creamy with a spicy kick, this soup’s depth of flavor pairs wonderfully with naan or over basmati rice. The lentils offer a satisfying texture, making it a fulfilling meal on its own.

Coconut Milk Eastern Style Mulligatawny Soup

Bold flavors and creamy textures define this Eastern-style Mulligatawny Soup, a hearty dish that’s both comforting and exotic.

Ingredients

• 1 tbsp clarified butter
• 1 cup yellow onions, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups chicken stock, homemade preferred
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fresh lemon juice
• 1/2 cup cilantro leaves, chopped
• Sea salt, to precise taste

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced yellow onions, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in ground turmeric, cumin, coriander, and cayenne pepper, toast for 30 seconds to release oils.
5. Add rinsed red lentils and chicken stock, bring to a boil.
6. Reduce heat to low, simmer uncovered for 20 minutes until lentils are tender.
7. Pour in full-fat coconut milk, stir well to combine, simmer for an additional 5 minutes.
8. Remove from heat, stir in fresh lemon juice and chopped cilantro leaves.
9. Season with sea salt precisely to taste, ensuring a balanced flavor profile.

Notably creamy with a subtle heat, this soup’s richness is perfectly offset by the bright acidity of lemon. Serve with a dollop of yogurt or over steamed basmati rice for an extra layer of texture.

Spicy Tomato Eastern Style Mulligatawny Soup

Amidst the hustle of daily life, a bowl of Spicy Tomato Eastern Style Mulligatawny Soup offers a comforting escape with its rich flavors and aromatic spices.

Ingredients

• 2 tbsp clarified butter
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 4 cups ripe tomatoes, peeled and diced
• 4 cups chicken stock, homemade preferred
• 1/2 cup red lentils, rinsed
• 1/2 cup coconut milk
• 1 tbsp lemon juice
• Salt, to precise taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add chopped onion, sauté until translucent, about 5 minutes.
3. Stir in garlic and ginger, cook for 1 minute until fragrant.
4. Mix in cumin, coriander, turmeric, and cayenne pepper, toast for 30 seconds to release oils.
5. Add diced tomatoes, cook until they begin to break down, approximately 10 minutes.
6. Pour in chicken stock and red lentils, bring to a boil.
7. Reduce heat to low, simmer uncovered for 25 minutes, stirring occasionally.
8. Blend soup until smooth using an immersion blender.
9. Stir in coconut milk and lemon juice, adjust salt as needed.
10. Simmer for an additional 5 minutes to meld flavors.

Yield a velvety soup with a harmonious blend of heat and tang. Serve garnished with cilantro alongside warm naan for a complete meal.

Curry Eastern Style Mulligatawny Soup

Zesty and aromatic, this Curry Eastern Style Mulligatawny Soup blends rich spices with creamy textures for a comforting bowl. Perfect for chilly evenings or when you crave something deeply flavorful.

Ingredients

• 2 tbsp clarified butter
• 1 cup yellow onions, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups chicken stock, homemade preferred
• 1 cup coconut milk, full-fat
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup basmati rice, cooked
• 1/4 cup cilantro, chopped

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced yellow onions, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper, toast spices for 30 seconds to release oils.
5. Mix in rinsed red lentils, coating them with the spice mixture.
6. Pour in chicken stock, bring to a boil, then reduce heat to simmer for 20 minutes until lentils are tender.
7. Blend soup with an immersion blender until smooth, or carefully transfer to a blender in batches.
8. Return soup to pot, stir in coconut milk and lemon juice, heat through but do not boil.
9. Season with salt to taste, adjust with more lemon juice if desired.
10. Serve hot over a scoop of cooked basmati rice, garnished with chopped cilantro.

Mulligatawny soup offers a velvety texture with a bold, spicy kick. For an extra touch, top with a dollop of yogurt or serve with warm naan bread on the side.

Slow Cooker Eastern Style Mulligatawny Soup

Venture into the heart of Eastern cuisine with this Slow Cooker Mulligatawny Soup, a harmonious blend of spices and textures that promises comfort in every spoonful.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp ground cardamom
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups chicken stock
• 1 cup coconut milk
• 1 tbsp lemon juice
• 1/2 cup basmati rice, cooked
• 1/4 cup chopped fresh cilantro
• Salt, to taste

Instructions

1. Heat clarified butter in a skillet over medium heat until shimmering.
2. Add diced yellow onion, carrots, and celery. Sauté until onions are translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Mix in curry powder, ground cumin, ground cardamom, and cayenne pepper. Toast spices for 30 seconds to release flavors.
5. Transfer sautéed vegetables and spices to the slow cooker.
6. Add rinsed red lentils and chicken stock to the slow cooker. Stir to combine.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until lentils are tender.
8. Stir in coconut milk and lemon juice. Season with salt to taste.
9. Serve hot over a scoop of cooked basmati rice, garnished with chopped fresh cilantro.

Notably, this soup boasts a velvety texture with a spicy kick, balanced by the creaminess of coconut milk. For an extra touch, top with a dollop of yogurt or a sprinkle of toasted almonds.

Quick Eastern Style Mulligatawny Soup

Ready to spice up your soup game? This Quick Eastern Style Mulligatawny Soup blends bold flavors with effortless preparation, perfect for a weeknight dinner.

Ingredients

• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 4 cups chicken stock
• 1 cup peeled, diced apple
• 1/2 cup basmati rice
• 1 cup cooked, shredded chicken
• 1/2 cup coconut milk
• 2 tbsp freshly squeezed lemon juice
• Salt to taste

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion, carrot, and celery. Sauté until onions are translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, 1 minute.
4. Mix in curry powder, ground cumin, ground coriander, and cayenne pepper. Toast spices for 30 seconds to release flavors.
5. Pour in chicken stock, scraping the bottom of the pot to deglaze.
6. Add diced apple and basmati rice. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes.
7. Stir in shredded chicken and coconut milk. Simmer uncovered for 5 minutes.
8. Finish with freshly squeezed lemon juice and salt to taste. Serve hot.

Silky coconut milk balances the heat from the spices, while the apple adds a subtle sweetness. Garnish with cilantro and a dollop of yogurt for an extra layer of flavor.

Vegan Eastern Style Mulligatawny Soup

Outstandingly aromatic and richly spiced, this Vegan Eastern Style Mulligatawny Soup brings a comforting warmth to any table. Its layers of flavor are both complex and inviting, perfect for a cozy night in.

Ingredients

• 1 tbsp coconut oil
• 1 large yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 large carrot, diced
• 1 large apple, peeled and diced
• 1 tbsp lemon juice
• Salt, to taste

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in curry powder, cumin, turmeric, and cayenne pepper, toast spices for 30 seconds.
5. Add rinsed red lentils, diced carrot, and apple, stir to coat with spices.
6. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes.
7. Once lentils are tender, blend half the soup for a creamy texture, leaving some chunks for variety.
8. Stir in coconut milk and lemon juice, season with salt to taste, simmer for an additional 5 minutes.

Velvety with a hint of sweetness from the apple, this soup’s texture is perfectly balanced by the tang of lemon. Serve with a sprinkle of fresh cilantro or a side of naan for an extra touch of authenticity.

Gluten-Free Eastern Style Mulligatawny Soup

Out with the old and in with the new, this gluten-free mulligatawny soup brings Eastern flavors to your table without the gluten. Perfect for any season, it’s a hearty, flavorful dish that’s both nourishing and satisfying.

Ingredients

• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups gluten-free chicken broth
• 1 cup coconut milk
• 1 tbsp fresh lemon juice
• 1/2 cup chopped fresh cilantro
• Salt to taste

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion, carrot, and celery. Sauté for 5 minutes until vegetables soften.
3. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
4. Add ground turmeric, cumin, coriander, and cayenne pepper. Toast spices for 30 seconds to release flavors.
5. Mix in rinsed red lentils and gluten-free chicken broth. Bring to a boil.
6. Reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until lentils are tender.
7. Blend soup with an immersion blender until smooth. For a chunkier texture, blend only half.
8. Stir in coconut milk and fresh lemon juice. Heat through for 2 minutes.
9. Adjust seasoning with salt. Garnish with chopped fresh cilantro before serving.

Just the right balance of creamy and spicy, this soup shines with the freshness of cilantro. Serve with a side of gluten-free naan for dipping, or top with a dollop of yogurt for extra richness.

Low-Carb Eastern Style Mulligatawny Soup

You’ve likely craved a soup that’s both comforting and aligns with your low-carb lifestyle. This Eastern-style Mulligatawny delivers just that, with a rich blend of spices and textures.

Ingredients

– 2 tbsp clarified butter
– 1 cup diced yellow onion
– 1/2 cup diced celery
– 1/2 cup diced carrot
– 1 tbsp minced garlic
– 1 tbsp grated fresh ginger
– 1 tbsp curry powder
– 1/2 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp ground turmeric
– 4 cups chicken bone broth
– 1 cup unsweetened coconut milk
– 1 cup diced cooked chicken breast
– 1/2 cup cauliflower rice
– 1 tbsp fresh lemon juice
– 1/4 cup chopped fresh cilantro

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion, celery, and carrot. Sauté for 5 minutes until vegetables soften.
3. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
4. Add curry powder, cumin, coriander, and turmeric. Toast spices for 30 seconds to release flavors.
5. Pour in chicken bone broth and coconut milk. Bring to a simmer.
6. Add diced cooked chicken breast and cauliflower rice. Simmer for 10 minutes.
7. Stir in fresh lemon juice and chopped cilantro just before serving.

Spices bloom best when toasted, enhancing the soup’s depth. For a smoother texture, blend half the soup before adding chicken. Garnish with extra cilantro for a fresh contrast. Serve this aromatic soup with a side of almond flour crackers for added crunch.

High-Protein Eastern Style Mulligatawny Soup

Let’s dive into a robust High-Protein Eastern Style Mulligatawny Soup, a dish that marries rich flavors with nutritional heft.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups chicken stock, low-sodium
• 1 cup coconut milk
• 1 cup cooked chicken breast, shredded
• 1/2 cup basmati rice, cooked
• 1 tbsp fresh lemon juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion, carrot, and celery. Sauté until onions are translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
4. Add ground turmeric, cumin, coriander, and cayenne pepper. Toast spices for 30 seconds to release flavors.
5. Pour in rinsed red lentils and chicken stock. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes until lentils are tender.
6. Blend half the soup until smooth for a creamy texture, then return to the pot.
7. Stir in coconut milk, shredded chicken breast, and cooked basmati rice. Simmer for 5 minutes to heat through.
8. Finish with fresh lemon juice and chopped cilantro. Adjust seasoning with salt if necessary.

Garnish with a swirl of coconut milk and extra cilantro for a vibrant presentation. The soup boasts a velvety texture with a spicy, aromatic depth, perfect with a side of naan for dipping.

One-Pot Eastern Style Mulligatawny Soup

Venture into the heart of Eastern cuisine with this One-Pot Mulligatawny Soup, a harmonious blend of spices and textures that promises a comforting meal with minimal cleanup.

Ingredients

• 2 tbsp clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups chicken stock
• 1 cup coconut milk
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion, carrot, and celery. Sauté for 5 minutes until vegetables soften.
3. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
4. Mix in ground turmeric, cumin, coriander, and cayenne pepper. Toast spices for 30 seconds to release flavors.
5. Add rinsed red lentils and chicken stock. Bring to a boil, then reduce heat to low. Simmer for 20 minutes until lentils are tender.
6. Pour in coconut milk and lemon juice. Stir well and simmer for another 5 minutes.
7. Season with sea salt. Adjust consistency with water if too thick.
8. Garnish with chopped fresh cilantro before serving.

Hearty and aromatic, this soup boasts a creamy texture with a kick of heat. Serve with a side of naan bread for dipping to complement the rich flavors.

Conclusion

Out of all the comforting dishes to warm your soul, these 14 Spicy Eastern Style Mulligatawny Soup Recipes stand out for their vibrant flavors and easy preparation. Perfect for home cooks looking to spice up their meal rotation, we invite you to dive into these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!