Mulligatawny Soup
Although the name Mulligatawny Soup rolls off the tongue easily enough. Let’s just call this Chicken-vegetable curry soup. Or Call it what you want but I’m telling you this soup was fantastic. Chicken cooked with the traditional spices of India, with Potatoes and Apples. Yes Apples. Granny Smith Apples. Which I have to say worked very well with the potatoes. I was pleasantly surprised by that. The recipe says the unsweetened Coconut Cream is optional, but I’m here to tell you, it’s not. The coconut cream made this soup one of the best soups of the year so far. Yeah I know it’s only January 6th and it’s a long year. But alongside other Indian spices like curry, garam masala, and ginger, this soup was delicious. And then if you count the aroma, and you should, it sends this recipe into the third dimension.
Prep Time: 30 mins Cook Time: 1 hrs 10 mins. Total Time: 1 hr 40 mins. Servings: 8-10
Mulligatawny Soup
Ingredients
- 3 Tablespoons unsalted butter
- 2 Tablespoons vegetable oil
- 1- lb boneless skinless chicken thighs
- 1 teaspoon kosher salt or more to taste
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground mustard
- ¼ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 4 cloves garlic minced
- 1 tablespoon finely grated fresh ginger
- 1 large yellow onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 1 tablespoon tomato paste
- 1-1/2 cups cubed Yukon Gold potatoes
- ½ cup seeded and diced tomato
- 2 small Granny Smith apples – peeled cored, and diced
- ½ cup dry red lentils
- 1 bay leaf
- 1 teaspoon tamarind paste optional
- 6 cups chicken broth
- 1/2 cup unsweetened coconut cream OptionalI really like coconut cream in this soup
- Garnish:
- ½ cup plain Greek yogurt or sour cream to taste
- ¼ cup chopped fresh cilantro or to taste
- ¼ cup sliced green onion or to taste
- 1 pinch red pepper flakes or to taste
Instructions
- Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on the opposite side, 4 to 5 minutes more.
- While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
- Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
- While the chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes. Stir in tomato paste and continue to cook for 3 minutes more. Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
- Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 20 minutes.
- Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 25 minutes more. Taste and adjust as needed.
- Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.
Video
Notes
If you want to use all butter, or all oil, for browning the chicken, feel free.
You can use any kind of potato you prefer.
Check out Pinterest for more soup recipes.
For more of my soup recipes on my website: https://darlenestable.com/category/soup-stew/
