Mulligatawny Soup
This soup is a hearty blend of tender chicken, vegetables, lentils, and potatoes simmered in a fragrant broth filled with warm Indian-inspired spices and creamy coconut milk. Finished with cool yogurt and fresh cilantro.
Servings: 8 servings
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
Calories: 378kcal | Carbohydrates: 30g | Protein: 19g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 59mg | Sodium: 726mg | Potassium: 753mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2124IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 4mg
