Hearty and Flavorful Mulligatawny Soup Recipe

This rich and aromatic soup, a classic fusion of Indian spices and British influences, is perfect for warming up on chilly days. Loaded with vegetables, chicken, and fragrant spices, Mulligatawny soup is a complete meal in a bowl. Here’s a step-by-step guide to making this flavorful dish:

Ingredients

• Vegetables & Aromatics:
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 potato, diced
• Base & Protein:
  • 1/2 cup red lentils, rinsed
  • 6 cups chicken broth
  • 2 boneless, skinless chicken breasts
• Spices & Flavorings:
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
• Finishing Touches:
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • 2 tablespoons lemon juice
  • Fresh cilantro, chopped (for garnish)

Directions

1. Prepare the Aromatics and Vegetables

• Heat 1 tablespoon olive oil in a large soup pot over medium heat.
• Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
• Stir in the garlic and ginger and sauté for another 1-2 minutes until the mixture becomes fragrant.

2. Add the Vegetables

• Add the diced carrots, celery, and potato to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

3. Toast the Spices

• Stir in the red lentils, turmeric, cumin, coriander, cinnamon, and cloves.
• Toast the spices with the lentils and vegetables for 1-2 minutes to release their aroma and deepen the flavor.

4. Add the Broth and Simmer

• Pour in the chicken broth and bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the vegetables and lentils are tender.

5. Cook and Shred the Chicken

• While the soup is simmering, heat a separate pan over medium heat and cook the chicken breasts for 6-7 minutes per side, or until fully cooked.
• Remove the chicken from the pan and shred it using two forks.

6. Finish the Soup

• Add the shredded chicken and coconut milk to the pot. Stir to combine and let the soup simmer for an additional 5 minutes to allow the flavors to meld.
• Season with salt, pepper, and lemon juice to taste.

7. Garnish and Serve

• Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot with crusty bread or naan for a satisfying meal.

Nutritional Information

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Calories (per serving): 320 kcal
• Servings: 4

Tips for Perfect Mulligatawny Soup

1. Lentil Variations: While red lentils cook quickly, you can use yellow lentils or split peas for a different texture, but be sure to adjust the cooking time accordingly.
2. Vegetarian Option: Substitute chicken broth with vegetable broth and replace the chicken with chickpeas or cubed tofu for a hearty vegetarian version.
3. Thicker Soup: If you prefer a thicker consistency, use an immersion blender to puree part of the soup before adding the shredded chicken.
4. Spice it Up: For a spicier kick, add a pinch of cayenne pepper or some chopped green chilies to the spice mix.
5. Make Ahead: Mulligatawny soup tastes even better the next day as the flavors deepen, making it a great option for meal prep.

This Mulligatawny Soup is a comforting blend of warm spices, tender chicken, and creamy coconut milk, creating a beautifully balanced dish. It’s an excellent choice for weeknight dinners or special occasions when you want a touch of exotic flavor. Enjoy!