Mulligatawny Recipe
Indian · Soup · 55 min total
A classic Anglo-Indian soup with a rich, spiced broth, tender chicken, and a hint of coconut. This comforting recipe is perfect for a warming meal.
15
min prep
min prep
40
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 large carrot, diced
- 1 large apple, peeled, cored, and diced
- 1/2 cup red lentils, rinsed
- 4 cups chicken broth
- 1 cup unsweetened coconut milk
- 1 cup cooked chicken, shredded
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat ghee in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, ginger, curry powder, cumin, turmeric, and cayenne. Cook for 1 minute until fragrant.
- Stir in carrot, apple, and lentils. Pour in chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until lentils are tender.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half to a blender and puree, then return to pot.
- Stir in coconut milk and cooked chicken. Simmer for 10 minutes until heated through.
- Season with salt and pepper. Serve hot, garnished with cilantro.
Tips
- For a vegetarian version, use vegetable broth and omit chicken; add extra lentils or chickpeas.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
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