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Chef John's Mulligatawny Soup

Chef John's Mulligatawny Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 70 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Base Ingredients

    • 1 tablespoon unsalted butter
    • 1 tablespoon vegetable oil
    • 🍗 1 ¼ cups boneless, skinless chicken thighs

  • Spices

    • 🧂 1 teaspoon kosher salt
    • 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

  • Aromatics

    • 🧄 4 cloves garlic, minced
    • 1 tablespoon finely grated fresh ginger

  • Vegetables and Fruits

    • 🧅 1 large yellow onion, diced
    • 🥕 2 carrots, diced
    • 2 stalks celery, diced
    • 🥔 1 cup cubed Yukon Gold potatoes
    • 🍅 ½ cup seeded and diced tomato
    • 🍏 2 small Granny Smith apples, peeled, cored, and diced

  • Other Ingredients

    • ½ cup dry red lentils
    • 1 bay leaf
    • 1 teaspoon tamarind paste
    • 6 cups chicken broth
    • 3 tablespoons coconut cream (optional)

  • Garnish

    • ½ cup plain Greek yogurt
    • 🌿 ¼ cup chopped fresh cilantro
    • ¼ cup sliced green onion
    • 1 pinch red pepper flakes

STEPS

1

Melt butter and oil in a soup pot over medium-high heat.

2

Add chicken thighs and season with salt; let brown for 4 to 5 minutes per side.

3

Combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.

4

Remove browned chicken from the pot, cool, and chop or shred.

5

Add spice blend to the pot over medium heat and cook until fragrant.

6

Add garlic and ginger; cook until fragrant.

7

Add onions, carrots, and celery, season with salt, and cook until translucent.

8

Stir in tomato paste and cook for 3 more minutes.

9

Add potatoes, tomatoes, apples, lentils, bay leaf, and tamarind paste.

10

Pour in chicken broth, add coconut cream if using, and bring to a simmer.

11

Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.

12

Add chopped chicken and simmer for 20 to 30 more minutes until vegetables and lentils are tender.

13

Serve in bowls topped with yogurt, cilantro, green onions, and red chili flakes.

NUTRIENTS

Per 1 serving

🔥

263

Calories

  • 18
    Protein
  • 29
    Carbs
  • 9
    Fats

💡 This soup pairs wonderfully with naan or fresh bread.Adding a bit of coconut cream enhances the richness of the soup.Leftovers can be stored in the fridge for up to 3 days.Modify the spice level by adjusting the cayenne pepper quantity.