Thai Coconut Mulligatawny Soup

Thai Coconut Mulligatawny Soup

Banish the winter blahs with a bit of exotic bliss! This warming Thai Coconut Mulligatawny Soup with its origins in India has a rich fusion of flavors but is simple to make and features our collagen-rich instant bone broth. 


  • 2 tbsp unsalted butter/oil (for cooking)
  • 1 medium white onion diced
  • 2 celery stalks diced
  • 1 large carrot peeled and diced
  • SPICE BLEND (1½ Tbsp curry powder, 1 tsp salt, 1 tsp ground cumin, ½ tsp black pepper, ½ tsp dried thyme, ½ tsp paprika, ½ tsp ground turmeric)
  • 1-2 garlic cloves minced
  • ½ Tbsp grated ginger root
  • 2 green apples diced
  • 1 14.5-oz. can diced tomatoes
  • 1 14-oz. can coconut milk
  • 4 cups of water
  • 1-2 packets of Bone Brewhouse Thai Coconut instant bone broth
  • ¼ cup uncooked basmati rice
  • ½ cup uncooked red lentils
  • 1 cup shredded cooked chicken

Optional Garnishes: a dollop of plain Greek yogurt, chopped parsley, red chili flakes


  1. Add butter/oil to a pot, add onions, celery and carrots and sauté for 5-6 minutes.
  2. Add spices (curry powder, salt, cumin, pepper, thyme, paprika and turmeric); stir until well combined.
  3. Add garlic, ginger, apples and tomatoes, cook for 5 mins.
  4. Add coconut milk, water, Instant Bone Broth packet (Thai Coconut), rice, lentils and chicken; stir until well combined. Bring mixture to a boil and then reduce heat to medium-low.
  5. Simmer for 40-45 minutes, or until lentils are cooked.
  6. When serving, add a dollop of greek yogurt, parsley and red chili flakes.


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