Recipe: Chicken Mulligatawny Soup
I had never even heard of this Indian Chicken Mulligatawny Soup before but after trying it for lunch at my local soup bar I just had to try to recreate the dish at home ... It had chicken, lentils, vegetables and crunchy apple in a spicy coconut milk broth with toppings like fresh coriander and sprouts and served with a side of rice. It was like a meal in itself so fragrant and tasty.
So in between painting the front of the house the other weekend I made a pot of this delicious Chicken Mulligatawny Soup .... it was easy to make and the smell of the lovely fragrant spices kept us painting until late afternoon because we knew we could relax and enjoy a bowl of deliciousness after all our hard work!
Chicken Mulligatawny Soup
Ingredients 1 tbs vegetable oil 4 chicken thighs 2 red chillies, finely chopped 2 tbs garlic and ginger paste 1 brown onion, finely chopped 2 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 1/4 cup yellow split peas, rinsed 1 carrot, finely diced 1 granny smith apple, finely sliced (I grated mine, but sliced is better so you get more of a crunch!) 5 cups chicken stock 1 can coconut milk Juice from 1/2 a lemon Salt and Pepper
Toppings Sprouts Fresh coriander, chopped Roasted peanuts, coarsely chopped
Method 1. Heat oil in a large saucepan. Season chicken with salt and pepper, add to pan and brown on all sides. Remove from pan.
2. Turn down the heat and add the onion, chili, garlic and ginger to the pan. Cook until soft, stirring occasionally.
3. Stir in the spices, split peas and carrot and return the chicken to the pan. Add the stock and season with salt.
4. Bring to the boil, cover and simmer for 45 minutes until the split peas are tender and chicken is cooked. Give the soup a stir to make sure split peas aren't sticking.
5. Remove chicken and transfer to a board and shred the meat with a fork.
6. Return the chicken to the soup, add the coconut milk and bring to the boil.
7. Season to taste with lemon juice and salt and add the apple.
Ingredients 1 tbs vegetable oil 4 chicken thighs 2 red chillies, finely chopped 2 tbs garlic and ginger paste 1 brown onion, finely chopped 2 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 1/4 cup yellow split peas, rinsed 1 carrot, finely diced 1 granny smith apple, finely sliced (I grated mine, but sliced is better so you get more of a crunch!) 5 cups chicken stock 1 can coconut milk Juice from 1/2 a lemon Salt and Pepper
Toppings Sprouts Fresh coriander, chopped Roasted peanuts, coarsely chopped
Method 1. Heat oil in a large saucepan. Season chicken with salt and pepper, add to pan and brown on all sides. Remove from pan.
2. Turn down the heat and add the onion, chili, garlic and ginger to the pan. Cook until soft, stirring occasionally.
3. Stir in the spices, split peas and carrot and return the chicken to the pan. Add the stock and season with salt.
4. Bring to the boil, cover and simmer for 45 minutes until the split peas are tender and chicken is cooked. Give the soup a stir to make sure split peas aren't sticking.
5. Remove chicken and transfer to a board and shred the meat with a fork.
6. Return the chicken to the soup, add the coconut milk and bring to the boil.
7. Season to taste with lemon juice and salt and add the apple.
8. Ladle soup into a bowl and top with coriander, sprouts and peanuts.
9. Serve with a side bowl of steamed rice.
This soup is packed with tasty chicken and vegetables and all the Indian spices to make it one of my latest favourite soups ..... and you all know how much I love my soups!
What's your favourite soup?
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