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Mulligatawny with Rice Recipe

Indian · Soup · 60 min total

A classic Anglo-Indian soup with a rich, spiced broth, tender chicken, and rice, perfect for a comforting meal.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large apple, peeled, cored, and chopped
• 1/2 cup red lentils, rinsed
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 cup cooked basmati rice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, turmeric, cumin, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
3. Add chicken and cook until browned on all sides, about 5 minutes.
4. Stir in apple, lentils, chicken broth, and coconut milk. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes until chicken is cooked through and lentils are tender.
5. Remove from heat. Using two forks, shred chicken into smaller pieces directly in the pot.
6. Stir in cooked rice and season with salt and pepper. Simmer for 5 more minutes.
7. Ladle into bowls and garnish with fresh cilantro.

Tips

• For a vegetarian version, omit chicken and use vegetable broth; add extra lentils or chickpeas.
• This soup thickens upon standing; thin with additional broth or water if desired.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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