Mulligatawny Soup
A fragrant Indian-inspired chicken soup with curry spices, lentils, and coconut milk. This warming bowl combines tender chicken, aromatic spices, and creamy broth for ultimate comfort.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Cut chicken breast into bite-sized chunks. Dice onion, celery, and carrots. Mince garlic and ginger. Peel and dice the apple.
Step 2
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until softened.
Step 3
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Step 4
Add curry powder, cumin, and turmeric. Stir constantly for 1 minute to bloom the spices.
Step 5
Add tomato paste and stir for 1 minute to incorporate.
Step 6
Pour in chicken broth and coconut milk, stirring well to combine.
Step 7
Add red lentils and chicken chunks. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 8
Add diced apple and simmer for an additional 5-10 minutes until lentils are tender and chicken is cooked through.
Step 9
Season with salt and black pepper. Finish with fresh lime juice.
Step 10
Serve hot, garnished with fresh cilantro.
Tools you’ll need
- large pot (5-quart capacity)
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- measuring cups
- ladle
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