Mulligatawny Soup
This fragrant Indian-inspired soup blends warming spices, tender chicken, and lentils for a deeply satisfying meal. A single pot and 40 minutes yield restaurant-quality comfort in a bowl.
- Total time
- 42 min
- Servings
- 4
- Calories
- 342
- Protein
- 32g
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium yellow onion
- 2 medium carrots
- ¾ cup red lentils
- 6 cups low-sodium chicken broth
- 2 teaspoons curry powder
- ½ cup coconut milk, canned
- 1 tablespoon fresh ginger, minced
- 1 unit salt and pepper to taste
Instructions
- 1
Cut the chicken breasts horizontally into 1-inch chunks, cutting perpendicular to the grain so the pieces are roughly cube-shaped, about the size of dice.
- 2
Cut the onion in half lengthwise from root to tip, then place flat-side down and cut crosswise into 1/2-inch-wide pieces (crescent-shaped slices).
- 3
Cut each carrot on a bias (at a 45-degree angle) into 1/4-inch-thick oval slices, so they cook evenly and look rustic.
- 4
Heat 1 tablespoon olive oil in a large pot over medium-high heat until it shimmers and glides quickly when you tilt the pan, about 60 seconds.
- 5
Add the onion and carrot to the hot oil and stir constantly for 3 minutes until the vegetables soften and the onion becomes slightly translucent.
- 6
Add the minced ginger and 2 teaspoons curry powder and stir for 30 seconds until the spices smell intensely fragrant, coating the vegetables.
- 7
Pour in the 6 cups chicken broth and add the red lentils, stirring to distribute them evenly throughout the liquid.
- 8
Add the chicken chunks and bring the soup to a boil over medium-high heat, watching until large bubbles break the surface repeatedly, about 8 minutes.
- 9
Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the chicken is opaque inside and the lentils are soft and nearly breaking apart.
- 10
Stir in the coconut milk and cook for another 2 minutes, stirring gently, until the cream is fully incorporated and the soup looks smooth.
- 11
Taste the soup and sprinkle in salt and pepper, stirring after each addition until the seasoning tastes balanced—neither too bland nor too salty.
- 12
Ladle the soup into bowls, dividing the chicken, lentils, and broth evenly, and serve hot.
Tools you’ll need
- chef's knife
- cutting board
- large pot (at least 5-quart capacity)
- wooden spoon or silicone spatula
- measuring spoons
- measuring cups
- soup ladle
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