Mulligatawny

4/1/2025

Prep Time: 20 minutes | Cook Time: 45 minutes

Description

Heralding from South India, Mulligatawny soup delivers a vibrant blend of aromatic spices, tender chicken, and hearty vegetables creating an ambrosial bowl of nourishment. This vibrant soup is the ultimate marriage of textures and flavors that make it rich, yet soothing.

Ingredients

• 500 grams of Chicken breast, skinless and boneless
• 1 large Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 Green Apple, peeled and diced
• 1 large Carrot, chopped
• 2 sticks of Celery, chopped
• 2 tablespoons Curry powder
• 250 grams Red lentils
• 1 liter Chicken Stock
• 1 Can of Coconut milk (400 ml)
• Salt to taste
• Black pepper to taste
• Chopped coriander leaves for garnish

Optional Ingredients

• 1 teaspoon Turmeric: It can add a depth of earthy flavor and a beautiful golden hue to the soup.
• Cayenne Pepper to taste: If you prefer a touch more heat, this will add some sharp spiciness to complement the warming curry flavors.
• Tamarind Extract, a dash: It will lend a tangy twist those who love a bit of sourness.
• Lemon or Lime Wedge: Squeeze it in just before serving to brighten the entire flavor profile.

Estimated Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Instructions

1. Start by sautéing the onions, garlic, and ginger in a large soup pot over medium heat until the onions become translucent.
2. Add the diced apple, chopped carrot, and celery to the pot and cook for another 5 minutes.
3. Toss in the curry powder and optional turmeric, stir well, making sure all the vegetables are coated.
4. Next, add the diced chicken to the pot. Stir until the chicken begins to brown, roughly about another 5 minutes.
5. Rinahse the red lentils under running water then add them to the pot, mixing well with the other ingredients.
6. Pour in the chicken stock, bring the soup to a boil, then reduce the heat and simmer for about 30 minutes or until the lentils and vegetables are cooked through.
7. Stir in the coconut milk, adjust the salt and pepper to your taste preference and optionally add the cayenne pepper or tamarind extract.
8. Let the soup cook for another 5 to 10 minutes on low heat.
9. Serve the Mulligatawny soup piping hot, garnished with chopped coriander and accompanied with a lemon or lime wedge.

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