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Emeril's Mulligatawny Soup Recipe

Emeril's Mulligatawny Soup

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Big, Bold Soups and Stews

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

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  • on May 23, 2012

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    Same comment as lots of others--very good soup, but 15 minute prep time--REALLY?! Maybe if you have Emeril's team of sous chef's working in your kitchen! With my husband washing and peeling and me chopping and starting the cooking, it still took at least 2 hours from start to finish. I use less than a pound of organic boneless, skinless chicken breasts instead of thighs. If you're a vegetarian, I don't think you'd miss the meat in this dish, just add extra veggies and the garam masala to the broth. I add extra gm, black pepper, garlic and ginger to kick it up.

    Hint: Even though rice is mentioned at the end of the recipe, cook it first and get that of the way so you don't have to stop browning, peeling, chopping, stirring, caramelizing, etc. to get the rice going; don't want the soup nearly ready and realize when you're prepping the garnishes that you haven't started the rice! Thankfully, didn't happen to me, but I could see how it might slip by someone.

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  • on April 05, 2012

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    This was a good soup, but who could possibly chop all of those vegetables and the chicken in 15 minutes? It took well about two hours to prepare everything. The result was not worth the time. Won't make it again.

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  • on February 19, 2012

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    Fantastic flavor! It took me an hour to prep. Good news is if you just follow the order of ingredients in the recipe you can just pop them in the pot when you are done chopping. Because I wanted to puree the soup with a hand blender, I did not add in chicken. Still the flavor is gorgeous. Also, I used two cans of lentils because my dried lentils or beans never, ever seem to cook as fast as they do for everybody else in the world. Tossed in a Serrano pepper to punch it up. And, oh boy, the cider vinegar is the icing on the cake - it makes everything pop! This has got to be one of the healthiest soups I've ever made. Packed filled with veggies and only just a small bit of butter fat. Lovely!! Thanks Emeril!!!

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  • on January 27, 2012

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    I made this soup last night and it was absolutely delicious and will become one of my soup recipes that I will use over and over! Be aware though, the prep time is more like an hour. Suggestions: I added 3 tablespoons of tomato paste blended with a little of the broth and then poured that into the soup with a gentle stir at the end. I believe this helped provide depth and better color of the broth. I also added about 1/4 tsp. of cayenne pepper to give it a bit of a kick. So incredibly yummy!

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  • on January 19, 2012

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    This is my alltime favorite soup recipe. I've made it five times. It's unique. Everyone loves it.Do make and use clarified butter, it's extra work, but important for flavor. I like to tweak recipes as much as the next cook, but don't fool with this one. It's perfect as is. Make the garam masala yourself ahead of time to keep on hand. That said, I would love to watch a single experienced chef try to do the prep for this dish in fifteen minutes! The knives would be at warp speed... aq lethal blur! Fifteen minutes is laughable...It's more like an hour and fifteen minutes, a lot longer than I usually like to take, but the result is absolutely worth itì

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  • on October 24, 2011

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    This soup was simply delicious. I served 9 people, including 4 fairly picky teenagers... all loved it. The flavors layer in a complex and surprising way and are even richer the next day. I was a little anxious about making my own garam masala so I used a pre-bottled one from the grocery store. I also reduced the garlic by half based on another review and was glad that I did. Definitely a keeper.

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  • on September 17, 2011

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    Excellent! We usually tweak recipes as we go along, this one didn't need anything. My husband would have liked a bit more liquid but I loved it the way it was. Very easy to make, don't be put off by the long list of ingredients.

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  • on July 17, 2011

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    Ok, this was Great, not sure if my wife and I should thank Emeril or Seinfeld's soup nazi episode for turning us onto this fabulous soup! It's a circus of flavors and is well worth the effort to slice, dice and simmer your way to traditional Indian cuisine. Not sure if we'll make it again because we have made enough to end world hunger! So after a week of this soup it might be sometime before we whip it up again. We added four cloves at the last 10 minutes of simmering, it jazzed it up a bit. This was a great end to our soup week!

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  • on April 24, 2011

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    Well this is really a shame. After spending all my Saturday afternoon chopping like crazy (this recipe requires the help of a sous chef!! and Sunday morning cooking... this was almost a disaster. The lentils just wouldn't cook! I think they might be raw still, after increasing the time by 25 minutes. The ginger is too overpowering and I didn't even use the entire suggested amount.
    Now I have 2 huge containers of soup which will probably go to waste. What a shame. I was looking forward to cooking this weekend and having a yummy lunch for the rest of the week. FAIL.

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  • on January 09, 2011

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    I YouTubed how to make Ghee, and the team "Show me the Curry" had a really great video. I would say it is the foundation for flavour in this soup!

    I added mushrooms and orange bell pepper to mine, it was a nice addition. I would almost halve the amount of potatoes, but that is just me I don't love potatoes.

    The soup on a whole was spectacular! When I eat something, it has to be full of flavour and this hit the mark! I made a batch at the beginning of the week, my husband and I had it for dinner the first night, and I used the rest for lunch all week long.

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