Mulligatawny
A sweet and spicy, British-born soup that features a heavy Indian influence with ingredients like coconut milk, lentils, and curries. There are about a million varieties, but I prefer the smoother, soupier versions than the more rustic, chunkier stews. Garnish with peanuts and cilantro and drizzle with heavy cream.
Ingreadients :
- 3 (5 ounce) skinless, boneless chicken breast halves
- 2 teaspoons chili powder
- 2 teaspoons salt, divided
- 3 tablespoons coconut oil
- 4 medium carrots, diced
- 1 medium Granny Smith apple - peeled, cored, and sliced
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 4 cups chicken stock, or more as needed
- 1 ½ cups coconut milk
- ½ cup dry red lentils
- 1 tablespoon red curry powder
- 1 tablespoon hot (Madras) curry powder
- 1 tablespoon ground cumin
- 1 tablespoon chopped fresh thyme
- 1 tablespoon hot English mustard
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground nutmeg
- ½ teaspoon cayenne pepper
- 1 bay leaf
- 4 tablespoons tomato paste
- 4 cups cooked rice
Step by Step :
- Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
- Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
- Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
- Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
- Spoon cooked rice into bowls and ladle soup over top to serve.
