Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 400 g boneless chicken thighs; 2 tbsp sunflower oil; 1 medium onion, chopped; 1 carrot, diced; 1 celery stalk, diced; 2 garlic cloves, crushed; 15 g fresh ginger, grated; 2 tbsp medium curry powder; 100 g red lentils, rinsed; 1 tart apple, peeled and diced; 1.2 l chicken stock; 200 ml coconut milk; 1 tbsp lemon juice; to taste salt; 300 g cooked basmati rice, to serve; 2 tbsp coriander leaves, chopped

🍳 CookingБГ

Prep20 min

Cook45 min

Total65 min

The Anglo-Indian soup of the Raj, named after the Tamil for pepper water — chicken and red lentils in a curry-spiced broth sweetened with apple and rounded with coconut milk, ladled over a spoonful of rice.

Ingredients

Serves:6

400 g boneless chicken thighs
2 tbsp sunflower oil
1 medium onion, chopped
1 carrot, diced
1 celery stalk, diced
2 garlic cloves, crushed
15 g fresh ginger, grated
2 tbsp medium curry powder
100 g red lentils, rinsed
1 tart apple, peeled and diced
1.2 l chicken stock
200 ml coconut milk
1 tbsp lemon juice
to taste salt
300 g cooked basmati rice, to serve
2 tbsp coriander leaves, chopped

Nutrition (estimated)

high confidence

878kcal · per serving

77.9g

Protein

54.1g

Carbs

36.9g

Fat

Recipe total: 5267 kcal · P 467.5g · C 324.7g · F 221.4g

Estimated from 15 of 16 ingredients

Approximate estimate, calculated from the ingredients.

Video

Steps

1
Heat the oil in a large pot over medium-high heat and brown the chicken for 3 minutes a side; lift it out.
2
Lower the heat, add the onion, carrot and celery and cook 8 minutes until soft.
3
Add the garlic, ginger and curry powder and stir for 1 minute until fragrant — frying the spices in the oil is what takes away their raw, dusty taste.
4
Add the lentils, apple and stock, return the chicken, bring to the boil and simmer 25 minutes, until the lentils have collapsed and the chicken is tender.
5
Lift out the chicken and shred it with two forks.
6
Blend the soup until smooth, then stir in the coconut milk and return the chicken.
7
Heat through without boiling, add the lemon juice and season with salt.
8
Put a spoonful of rice in each bowl, ladle the soup over and finish with the coriander.

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Questions and answers

How long does Mulligatawny Soup take to make?

About 65 minutes: 20 min prep and 45 min cooking.

What ingredients do you need for Mulligatawny Soup?

16 ingredients: boneless chicken thighs, sunflower oil, onion, carrot, celery stalk, garlic cloves, fresh ginger, medium curry powder, red lentils, tart apple, chicken stock, coconut milk and 4 more.

How many servings does this Mulligatawny Soup recipe make?

6 servings. The servings buttons above the ingredients rescale every amount.

How many calories are in a serving of Mulligatawny Soup?

About 878 kcal, with 77.9 g protein, 54.1 g carbohydrate and 36.9 g fat. This is an estimate from the ingredients, not a lab analysis.

Which diets does this Mulligatawny Soup recipe suit?

It is dairy-free.

What cuisine is Mulligatawny Soup?

Mulligatawny Soup comes from Indian cuisine.

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