This Mulligatawny Soup is one of my mom’s go-to soups. It’s honestly a hug in a bowl, and there’s so much going on in it—in the best way. You’ve got chicken, red lentils, potatoes, and apple, which adds a little sweetness that works so well with the spices.
There’s curry powder, garam masala, cumin, turmeric, and a little ground mustard, plus fresh garlic and ginger. It might look like a long ingredient list, but you’re adding most of those spices at the same time, so don’t let that put you off. This soup will hands down, up your soup game. Let’s get into it.
Mulligatawny Soup
Equipment
- 1 large pot
Ingredients
- 6 cups chicken broth
- 4 chicken thighs, bone in, skin on
- 3/4 cup carrots, chopped
- 3/4 cup celery, chopped
- 3/4 cup yellow onions, chopped
- 1½ cups yellow potatoes, peeled and cut into bite size pieces
- 1 cup red lentils, rinsed and drained
- 1 cup granny smith apples, peeled and cut into bite size pieces
- 1½ cups coconut milk
- 1½ tbsp all purpose flour
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 bay leaves
- 2 tsp fresh ginger, minced
- 2 tsp garam masala
- 2 tsp curry powder
- 1 tsp tumeric
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp ground mustard
- salt, to taste
Garnishes
- 1 tbsp plain yogurt
- cilantro
- chili flakes, optional
Instructions
- Begin by heating the olive oil in a large pot over medium heat. Season the chicken thighs with salt on both sides and add them to the hot oil. Cook for 3–4 minutes per side, or until browned. Remove the chicken from the pot and set aside.
- Add the carrots, celery, and onions to the same pot. Cook over medium heat until the vegetables begin to soften. Add the garlic and ginger and cook for another minute.
- Reduce the heat to medium-low. Move the vegetables to one side of the pot, creating an empty space. Add the flour, garam masala, curry powder, turmeric, cumin, black pepper, and ground mustard to the empty side of the pot. Stir and cook for about 1 minute, allowing the spices to bloom and the flour to cook.
- Gradually add the chicken stock, stirring well to incorporate the flour and spices. Add the potatoes, apple, lentils, chicken, and bay leaves. Cover the pot, leaving the lid slightly ajar to allow steam to escape. Bring the soup to a gentle boil, then reduce the heat and maintain a low simmer.
- Cook for 45 minutes, then stir in the coconut milk. Continue to simmer for another 15 minutes.
- Remove the bay leaves and discard.Remove the chicken and shred using two forks. Return the shredded chicken to the soup and stir to combine.
- Taste and adjust the seasoning with additional salt, if needed.
- Serve warm, topped with a spoonful of yogurt and fresh cilantro and chilli flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What should I serve this soup with?
It’s filling enough on its own, but bread or warm naan is great for dipping. I like topping each bowl with plain yogurt, cilantro, and a few chili flakes.
Can I use boneless, skinless chicken thighs?
Yes, but they may cook faster. Remove them once cooked through, shred them, and return the chicken to the soup near the en
