Description
A rich and aromatic Indian-inspired chicken mulligatawny soup featuring tender chicken, vibrant vegetables, warming curry spices, and creamy coconut milk, perfect for a comforting and flavorful meal any day.
Ingredients
Protein
- 1 lb boneless, skinless chicken breast, diced
Vegetables & Aromatics
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 apple, peeled and diced
Spices & Seasonings
- 1 tbsp curry powder
- 1 tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- Salt and pepper, to taste
Liquids & Others
- 1 tbsp olive oil
- 6 cups chicken broth
- 1 cup coconut milk
- ½ cup red lentils
- Fresh cilantro for garnish
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a large soup pot over medium heat to prepare the base of the soup.
- Sauté vegetables: Add diced onion, carrots, and celery to the pot and cook until they become softened and fragrant, about 5-7 minutes.
- Add aromatics and spices: Stir in minced garlic, grated ginger, curry powder, ground cumin, and cayenne pepper if using; cook for 1 minute to release the spices’ aromas.
- Brown the chicken: Add the diced chicken breast to the pot and cook until it is lightly browned on all sides, ensuring flavor development.
- Add liquids and lentils: Pour in 6 cups of chicken broth, then stir in the red lentils and diced apple, which adds sweetness and texture to the soup.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25 to 30 minutes until the lentils and chicken are tender.
- Finish with coconut milk: Stir in 1 cup of coconut milk and cook for an additional 5 minutes to enrich the soup’s creaminess and flavor.
- Season and garnish: Add salt and pepper to taste, then ladle the soup into bowls and garnish each serving with fresh cilantro for a burst of freshness before serving.
Notes
- For a thicker texture, blend part of the soup before adding the coconut milk.
- Leftovers keep well and develop deeper flavors after resting in the fridge overnight.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired
