Description
Mulligatawny Soup is a comforting Indian-inspired dish that combines fragrant spices, tender lentils, succulent chicken, and a touch of sweet apple in a creamy coconut milk broth. Perfect for a hearty meal, this soup balances savory and sweet flavors with warm curry spices, making it a delicious and nourishing option for any day.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter or vegetable oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1 teaspoon salt
Main Ingredients
- 1 medium apple, peeled and diced
- 1/2 cup red lentils, rinsed
- 5 cups chicken broth
- 1 cup cooked shredded chicken
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup cooked white rice
Instructions
- Sauté the Vegetables: Heat the butter or oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes until they become soft and fragrant.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for 1 minute until their aroma fills the kitchen, being careful not to burn the garlic.
- Toast the Spices: Add curry powder, ground cumin, turmeric, coriander, salt, and black pepper to the pot. Stir continuously for about a minute to toast the spices and release their flavors.
- Combine Main Ingredients: Add the diced apple and rinsed red lentils to the pot. Stir well to coat them with the spices and vegetables.
- Simmer the Soup: Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 20 minutes, or until the lentils are tender.
- Add Chicken, Coconut Milk, and Rice: Stir in the cooked shredded chicken, coconut milk, and cooked white rice. Continue to simmer for another 5 to 10 minutes, allowing the flavors to meld and the soup to heat through.
- Finish and Garnish: Stir in the fresh lemon juice to brighten the flavors. Ladle the soup into bowls and garnish with chopped cilantro before serving.
Notes
- Mulligatawny soup traditionally combines warm spices with fruit and lentils for a rich comforting flavor.
- For a creamier texture, blend part of the soup before adding the chicken and rice.
- To make a vegetarian version, replace chicken broth with vegetable broth and omit the chicken.
- Adjust the spice level to your preference by altering the amount of curry powder and black pepper.
- Serve with warm naan or crusty bread for a complete meal.
