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Mulligatawny Soup recipe

Mulligatawny Soup Recipe

Savor the rich flavors of Mulligatawny Soup, blending Indian spices with tender chicken in a comforting, aromatic broth. Perfect warmth!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Anglo-Indian
Servings 6
Calories 250 kcal

Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Blender or food processor (for pureeing)

Ingredients
  

  • 500 g Chicken breast diced
  • 2 tbsp Vegetable oil
  • 1 large Onion chopped
  • 2 medium Carrots diced
  • 2 Celery stalks diced
  • 4 cloves Garlic minced
  • 1 tbsp Fresh ginger minced
  • 1 tsp Ground turmeric
  • 2 tbsp Curry powder
  • 1 tsp Cumin seeds
  • 6 cups Chicken or vegetable broth
  • 1 can 400g Canned diced tomatoes
  • 1 medium Apple peeled and diced
  • 1 cup Red lentils
  • 1 cup Coconut milk
  • 2 tbsp Lemon juice
  • For garnishing Fresh cilantro chopped
  • To taste Salt and pepper

Instructions
 

Step 1 – Prep the Base

  • Heat the oil in a large pot over medium heat.
  • Sauté onions, carrots, celery, garlic, and ginger until they start to soften, about 5-7 minutes.
  • Adding apple to the sauté mixture brings a subtle sweetness that balances the heat from the spices.

Step 2 – Spice It Up

  • Add turmeric, curry powder, and cumin seeds to the vegetables.
  • Cook until fragrant, about 1-2 minutes, stirring continuously.
  • Toasting the spices releases their oils and maximizes their flavor, enhancing the overall taste of the soup.

Step 3 – Combine and Simmer

  • Stir in the chicken, broth, tomatoes, and apple.
  • Bring to a boil, then reduce heat and let simmer for 20 minutes.
  • Simmering helps in blending the flavors beautifully, making every spoonful rich in taste.

Step 4 – Add Lentils and Simmer

  • Add red lentils to the pot.
  • Continue to simmer until the lentils and vegetables are tender, about 15-20 minutes.
  • Lentils not only thicken the soup but also add a hearty texture and are a great source of protein.

Step 5 – Puree and Cream

  • Use an immersion blender to puree the soup directly in the pot until smooth (optional).
  • Stir in coconut milk and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper.
  • Coconut milk adds a creamy texture and a slight sweetness that contrasts well with the spicy and tangy elements of the soup.

Step 6 – Final Touches

  • Remove from heat and stir in lemon juice.
  • Garnish with chopped cilantro before serving.
  • Lemon juice adds a fresh burst of acidity that elevates the flavors of the Mulligatawny Soup.

Notes

  • For a vegetarian version, skip the chicken and use vegetable broth.
  • Adjust the amount of curry powder based on your heat preference.
Keyword Mulligatawny Soup Recipe