Mulligatawny Soup Recipe

Welcome to the heartwarming world of Mulligatawny Soup – an aromatic, rich, and utterly delicious dish that tantalizes the taste buds and brings a touch of exotic flair to your family dinner table. This recipe is a perfect blend of tender chicken pieces, the subtle sweetness of apples, and a creamy coconut milk base. It’s a soup highly acclaimed for its unique flavors and comforting warmth, making it an exceptional choice for any seasonal occasion or cozy family gathering.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 2 boneless, skinless chicken breasts, cut into small pieces
• 1 apple, peeled, cored, and diced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/2 cup red lentils
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent, about 5 minutes.
2. Add the curry powder, cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for another 2 minutes, stirring constantly, until the spices are fragrant.
3. Add the chicken pieces and cook until they are browned on all sides.
4. Stir in the diced apple, carrot, celery, and red lentils. Mix well to combine with the chicken and spices.
5. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes, or until the lentils and vegetables are tender.
6. Stir in the coconut milk and lemon juice. Let the soup simmer for an additional 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
7. If desired, serve the soup over a scoop of cooked basmati rice. Garnish with freshly chopped cilantro.

Helpful Tips

For beginners, make sure to have all your ingredients prepped and measured before you start cooking. This recipe can be made vegetarian by omitting the chicken and using vegetable broth instead. For added richness, you can also use ghee or butter instead of olive oil. If you prefer a smoother texture, blend the soup before adding the coconut milk.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed to adjust the consistency.

Pairings

Complement this hearty soup with warm naan bread or a side of sautéed greens. A refreshing cucumber raita or a glass of chilled lassi makes a delightful pairing.

We hope you cherish making and savoring this Mulligatawny Soup as much as we do. Don’t forget to share your culinary masterpiece with us using #ZynahzRecipes or tag us on Instagram. We love seeing your creations and hearing your feedback, so please leave your comments on our website Zynahz.

Stay connected by subscribing to our newsletter for the latest recipes and tips, and follow us on social media for daily inspiration.