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Ladling out Mulligatawny soup in a close-up picture.

Mulligatawny Soup

Tara Noland
This Mulligatawny Soup is a curry base wonderful soup with so many flavors that all combine gorgeously, together giving you a hearty, generous dinner or lunch.
5 from 3 votes
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Indian
Servings 8 Servings
Calories 514 kcal

Ingredients
 

  • 2 Tbsp. canola oil
  • 8 skinless boneless chicken thighs
  • 1 1/2 Tbsp. garam masala
  • 1 tsp. ground coriander
  • 1 tsp. turmeric
  • 1/2 tsp. cayenne
  • 2 bay leaves
  • 1 1/4 tsp. salt or to taste
  • 1 cup onion diced
  • 1 cup carrots diced
  • 3/4 cup celery diced
  • 2 Tbsp. garlic minced
  • 2 Tbsp. ginger minced
  • 2 cups Granny Smith apple peeled, cored and diced
  • 1 cup potatoes diced
  • 1 cup dried red lentils
  • 6 cups chicken stock sodium-reduced
  • freshly ground pepper to taste
  • 1 cup packed spinach roughly chopped
  • 1 -14 oz. can unsweetened coconut milk
  • 1- 19 oz. can diced tomatoes
  • 1 Tbsp. lemon juice optional
  • 2 cups basmati rice cooked
  • 1/2 cup cashews chopped
  • 1/4 cup cilantro leaves chopped
  • 1/4 cup sweetened shredded coconut

Instructions
 

  • Place diced chicken in a bowl and toss with garam marsala and a 1/4 tsp. salt.
  • Heat canola oil in a large pot and saute chicken until cooked through and browned, about 8 min.
  • Remove and set aside.
  • Add the onion, carrots, and celery to the hot pot and saute until caramelized, about 5 min.
  • Add garlic, ginger, apples, ground coriander, turmeric, and cayenne, and continue to cook until apples are caramelized, another 6 min.
  • Add the potatoes, lentils, chicken stock, and bay leaves.
  • Bring to a boil, cover, and then reduce to simmer for 10 min. or until potatoes are tender.
  • Add the chicken back to the pot with 1 tsp. salt, freshly ground pepper, coconut milk, and tomatoes.
  • Continue to cook for another 10-15 min. Add spinach, rice, and lemon juice if using, and cook for 2 min. until the rice is heated through and the spinach is wilted.
  • Taste and season with more salt and pepper as needed.
  • Serve in soup bowls topped with cashews, coconut, and cilantro.

Equipment

LE TAUCI Soup Bowls with Handles, Ceramic French Onion Soup Bowls 28 Ounces for Soup, Cereal, Chilli, Beef Stew, Stackable Serving Bowls Set, Oven Microwave Dishwasher Safe, Set of 4, White
LE TAUCI Soup Bowls with Handles, Ceramic French Onion Soup Bowls 28 Ounces for Soup, Cereal, Chilli, Beef Stew, Stackable Serving Bowls Set, Oven Microwave Dishwasher Safe, Set of 4, White
Zulay Kitchen (12 Inch) Stainless Steel Soup Ladle - Durable Rust Proof Soup Ladle With Ergonomic Handle - Soup Serving Spoon Ladles For Cooking, Gravy, Sauces, and More
Zulay Kitchen (12 Inch) Stainless Steel Soup Ladle - Durable Rust Proof Soup Ladle With Ergonomic Handle - Soup Serving Spoon Ladles For Cooking, Gravy, Sauces, and More
Cast Iron Dutch Oven with Lid – Non-Stick Ovenproof Enamelled Casserole Pot, Oven Safe up to 500° F – Sturdy Dutch Oven Cookware – Dark Blue, 6.4-Quart, 28cm – by Nuovva
Cast Iron Dutch Oven with Lid – Non-Stick Ovenproof Enamelled Casserole Pot, Oven Safe up to 500° F – Sturdy Dutch Oven Cookware – Dark Blue, 6.4-Quart, 28cm – by Nuovva

Notes

See the post for additional tips and information.

Nutrition

Serving: 1Calories: 514kcalCarbohydrates: 45gProtein: 39gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 14gCholesterol: 142mgSodium: 1061mgFiber: 8gSugar: 12g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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