Mulligatawny Soup
, 1 h, 6 servings
A spiced Indian-inspired chicken and lentil soup with coconut milk, apple, and warm aromatics.
| prepPeel and chop 2 inches ginger root | ||||||||
| prepPeel and slice 2 carrots | ||||||||
| prepSlice 2 celery stalks | ||||||||
| prepPeel, core and chop 1 large apple | ||||||||
| prepCut 1 lb chicken thighs into bite-sized chunks | ||||||||
| 60 ml vegetable oil | Warm oil, cook onion until translucent, 8 min | Add garlic & ginger, cook until fragrant, 2 min | Add mustard seeds, turmeric, curry, cayenne & cumin, cook 90 sec | Add carrots, celery & apple, cook 2 min | Stir in tomato paste & flour, cook 2 min | Add chicken, dal & broth, bring to boil | Cover & simmer 10 min, then uncover & simmer 15–20 min | Stir in coconut milk & lime juice, serve |
| 1 red or yellow onion, minced | ||||||||
| Salt | ||||||||
| 8 garlic cloves, smashed and chopped | ||||||||
| 2 tablespoons minced ginger | ||||||||
| 2 teaspoons black or brown mustard seeds | ||||||||
| 1 teaspoon ground turmeric | ||||||||
| 1 teaspoon curry powder | ||||||||
| ½ teaspoon ground cayenne, plus more to taste | ||||||||
| ½ teaspoon cumin seeds | ||||||||
| 2 carrots, peeled and sliced | ||||||||
| 2 celery stalks, sliced | ||||||||
| 1 large apple, preferably Granny Smith, peeled, cored and chopped | ||||||||
| 2 tablespoons tomato paste | ||||||||
| 3 tablespoons all-purpose flour | ||||||||
| 450 g boneless, skinless chicken thighs, cut into bite-sized chunks | ||||||||
| 200 g masoor dal (split red lentils) | ||||||||
| 1.4 L chicken broth or stock | ||||||||
| 1 (14-ounce / 400 ml) can coconut milk | ||||||||
| Juice of 1 lime (about 1½ tablespoons) | ||||||||
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