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.
- Prep Time: 25 minutes
- Cook Time: 2 hours, 30 minutes
- Total Time: 2 hours, 55 minutes
- Yield: 8 servings 1x
- Category: Dinner
Ingredients
4 tablespoons (½ stick) butter
1 pound (about 6) boneless, skinless chicken thighs, cut into ½ inch cubes
1 medium onion, diced small
2 celery stalks, diced small
2 medium carrots, diced small
1 leek, white part only, thinly sliced
2 large apples, peeled, cored, diced small
½ eggplant, peeled, small dice
1 tablespoon grated fresh ginger root
2 tablespoons flour
2 tablespoons mild curry powder
1 teaspoon cumin
1 teaspoon Garam Masala
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground thyme
⅛ teaspoon red pepper flakes (more to taste)
8 cups chicken stock
¼ cup basmati rice
½ cup dry red lentils
3 tablespoons granulated sugar
1 (13.5-ounce) canned coconut milk
1 tablespoon fresh lime juice
Salt and pepper to taste
Fresh, chopped parsley, for garnish
Instructions
In a large soup pot or Dutch oven, melt the butter over medium heat.
Add the chicken and cook, stirring often, until the chicken has turned opaque on all sides.
Add the onions, celery, carrots, leeks, apple, eggplant, and ginger.
Cook until the onions are translucent and the vegetables are beginning to soften.
Sprinkle the flour over the chicken and vegetables and toss to coat the mixture with the flour.
Add the curry powder, cumin powder, Garam Masala, cinnamon, nutmeg, thyme, and red pepper flakes.
Stir until the spices are incorporated, then allow the spices to toast for a minute until very fragrant.
Pour in the chicken stock and stir well.
Add the rice, lentils, and sugar.
Reduce the heat to low.
Cover the pot and simmer for one hour.
Pour in the coconut milk and lime juice.
Recover the pot and simmer another 30 minutes.
Remove the pot from the heat.
Taste and adjust for salt and pepper.
Ladle into soup bowls and garnish with chopped parsley.
Nutrition
- Serving Size:
- Calories: 354
- Sugar: 16.9 g
- Sodium: 693.5 mg
- Fat: 16.2 g
- Saturated Fat: 10 g
- Carbohydrates: 39.5 g
- Fiber: 5.2 g
- Protein: 14.9 g
- Cholesterol: 40 mg