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Mulligatawny Soup

With Indian spices like Garam Masala, Ginger, and Curry, along with lentils and chicken, this soup is a grand slam chicken winner. This soup not only satisfies any appetite, it also smells devine.
Print Recipe
Course Main Course
Cuisine Indian

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

Chef’s Notes: Recipe by Chef John
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.
Keyword classic Indian soup, coconut milk soup, comforting soup, easy Mulligatawny recipe, Soup, Soup of the Day