If you're a fan of spicy and flavorful soups, you'll love this Mulligatawny soup recipe. Originally an Anglo-Indian dish, this soup is made with a delicious blend of spices, vegetables, and chicken. Follow the steps below to make this delicious soup in the comfort of your own home.
Ingredients:
- 1 pound boneless chicken breast, chopped
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 cup red lentils, rinsed and drained
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 1/2 cup coconut milk
- Salt and pepper, to taste
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft and translucent, about 5 minutes. Add in the chicken and cook until browned on all sides, about 5-7 minutes.
Add the curry powder, cumin, coriander, cinnamon, ginger, and cayenne pepper to the pot and stir to combine. Cook for an additional 2-3 minutes, or until the spices are fragrant.
Pour in the chicken broth and add the red lentils, diced carrots, celery, and potatoes. Bring the soup to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the lentils and vegetables are tender.
Once the soup is fully cooked, remove from heat and stir in the coconut milk. Season with salt and pepper to taste. Serve hot and enjoy!
