Indian Mulligatawny Soup

Indian Mulligatawny Soup is a creamy, curry-flavored soup, chock full of protein from chicken and lentils, vegetables, and warm spices. This soup is like a warm hug in a bowl, perfect for cold winter evenings.

This soup is so satisfying and surprising in flavor. Don’t let the long list of ingredients scare you. The recipe takes only 25 minutes to toss together, and then the pot simmers to complete perfection!

I like to serve the soup alongside a cool, crunchy Fennel and Orange Salad with a Champagne Vinaigrette and a creamy Key Lime Custard. It’s a satisfying, full-flavored meal that won’t weigh you down or make you feel sluggish.

What Ingredients Are Needed?

• Butter – adds richness and flavor. You could use olive oil for a lighter version.
• Boneless, skinless chicken thighs – Using thighs ensures the meat will be flavorful and very tender. You could also use chicken tenders, chopped into ½ inch cubes, for a lighter version. Using chicken tenders may result in a soup with more shredded chicken.
• Onions, celery, carrots, and leeks – all aromatics for flavor.
• Apples – Use your favorite firm, sweet, and flavorful apple. You don’t want the apples to turn to mush. Granny Smith, Braeburn, Empire, and Gala are all great choices.
• Eggplant – Italian Eggplant, which is long, cylindrical, and deep purple, is the best, but the standard American eggplant is fine.
• Ginger root – fresh or the paste in a tube sold in your produce section.
• All-purpose flour
• Curry powder
• Ground cumin
• Garam Masala
• Cinnamon
• Nutmeg – I like grating my own from a whole pod, but you can also use ground. Whole nutmeg lasts longer in your pantry. Use a microplane to grate it directly into the pot.
• Ground thyme
• Red pepper flakes
• Chicken stock 
• Basmati rice
• Red lentils
• Granulated sugar – used to enhance the flavors. You could omit it, but the flavors will be slightly dulled.
• Canned coconut milk – don’t use the coconut milk sold in cartons. You want the canned. You could use lite, regular, or even coconut cream.
• Fresh limes – used to brighten the flavors of the dish
• Salt and pepper
• Fresh parsley – for flavor and garnish.

Steps To Make This Recipe

1. In a large pot or Dutch oven, melt the butter and cook the chicken until no longer pink.
2. Add the vegetables and sweat until just beginning to soften.
3. Sprinkle the flour and spices over the chicken and vegetables. Cook till fragrant.
4. Pour in the chicken stock, rice, lentils, and sugar.
5. Simmer for two hours.
6. Pour in the coconut milk and lime juice.
7. Simmer 30 minutes.
8. Season with salt and pepper.
9. Serve garnished with parsley.

More Soup Recipes To Try

• Lasagna Soup
• Cuban Black Bean Soup
• Moroccan Spiced Lentil And Quinoa Soup
• Irish Potato Leek Soup
• French Onion Soup
• Easy Butternut Squash Soup
• Classic Matzoh Ball Soup
• The Best Cream Of Asparagus Soup
• Italian Wedding Soup
• The Best Cheese Soup
• Red Lentil Coconut Curry Soup

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