Nothing warms the soul quite like a bowl of traditional Mulligatawny soup. This Anglo-Indian classic, with its rich flavors and hearty ingredients, is the perfect dish to spice up your dinner routine. Let’s dive into how to make this comforting soup that’s sure to become a favorite.
Why This Recipe Works
- The combination of spices like curry powder, cumin, and turmeric gives this soup its signature warmth and depth of flavor.
- Using chicken thighs ensures the soup is juicy and flavorful, as they’re more forgiving and tender than chicken breasts.
- Incorporating apples and coconut milk adds a subtle sweetness and creaminess that balances the spices beautifully.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your delicious creation.
- This recipe is customizable, allowing you to adjust the heat level and ingredients based on your preferences.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 apple, peeled and diced
- 4 cups chicken broth
- 1 cup coconut milk
- 1/2 cup red lentils, rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Grater
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant. This builds a flavorful base for your soup.
Step 2: Spice It Up
Add the curry powder, cumin, turmeric, and cayenne pepper to the pot, stirring to coat the vegetables. Toast the spices for about 30 seconds to unlock their full aroma. This step is crucial for deepening the soup’s flavor profile.
Step 3: Brown the Chicken
Push the vegetables to one side of the pot and add the chicken pieces. Cook until the chicken is lightly browned on all sides, about 5 minutes. Browning the chicken adds another layer of flavor to the soup.
Step 4: Simmer to Perfection
Stir in the diced apple, chicken broth, coconut milk, and lentils. Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes, or until the lentils are tender and the chicken is cooked through. The soup should thicken slightly as it cooks.
Step 5: Final Touches
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro. The cilantro adds a fresh contrast to the rich, spiced soup.
Tips and Tricks
For an even richer flavor, consider browning the chicken in batches to avoid overcrowding the pot. If you prefer a smoother soup, blend half of it before adding the chicken back in. To save time, prep all your ingredients before you start cooking. This soup tastes even better the next day, as the flavors have more time to meld. Don’t skip toasting the spices; it’s a game-changer for flavor. If you’re short on time, pre-cooked chicken can be used, but browning fresh chicken adds depth.
Recipe Variations
- Vegetarian Version: Omit the chicken and use vegetable broth. Add more lentils or chickpeas for protein.
- Spicier Version: Increase the cayenne pepper or add a diced jalapeño with the vegetables.
- Creamier Version: Use full-fat coconut milk and blend the soup completely for a silky texture.
- Different Proteins: Try this soup with shrimp or tofu instead of chicken for a different twist.
- Extra Veggies: Add spinach or kale in the last few minutes of cooking for a nutrient boost.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the vegetables and brown the chicken as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The slow cooker method allows the flavors to develop even more.
How can I store leftovers?
Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a little water or broth if the soup has thickened too much.
Can I freeze this soup?
Yes, this soup freezes well. Cool it completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Summary
This Traditional Mulligatawny Soup with Chicken is a flavorful, comforting dish that’s perfect for any day of the week. With its rich spices, tender chicken, and creamy coconut milk, it’s a bowl of warmth that’s sure to satisfy.
