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Mulligatawny Soup

a flavoursome soup with chicken, vegetables, lentils and plenty of spices
Prep Time15 minutes
Cook Time1 hour 45 minutes
Servings: 6 people
Author: Amanda Lawson

Ingredients

  • 1 kg chicken thighs
  • 7 cups water
  • 2 tsp salt
  • 60 g unsalted butter
  • 2 cloves garlic, peeled and chopped
  • 3 cm piece of ginger, peeled and grated
  • 2 cm piece of tumeric, peeled and grated
  • 5 tsp curry powder
  • 10 curry leaves
  • 1 tsp garam masala
  • 1/2 tsp chilli powder
  • 1/4 tsp ground cinnamon
  • 3/4 cup red lentils, rinsed and drained
  • 2 tomatoes, chopped
  • 1 green capsicum, seeded and chopped
  • 1 tbsp tomato paste
  • 1 brown onion, peeled and chopped
  • 2 sticks of celery, chopped
  • 1 carrot, chopped
  • 270 g can coconut cream
  • cooked basmati rice, papadums or naan, to serve

Instructions

  • Put chicken into saucepan, add water and salt. Bring to a boil over medium heat; skim well to remove any scum; reduce heat and simmer gently, covered, for 1 ¼ hours.
  • Remove any fat from top of stock; strain; reserve stock and chicken separately.
  • Melt butter in large saucepan, add onion and cook until transparent.
  • Add ginger, turmeric and garlic and cook for another minute.
  • Add 1 tsp of salt, curry powder, chilli powder, garam masala and cinnamon, stir over heat 2 minutes until fragrant.
  • Add tomatoes, tomato paste, drained lentils and reserved stock, then stir until combined. 
  • Add green capsicum, carrot and celery. Bring to a boil, reduce heat, then cover saucepan and simmer for 30 minutes.
  • Puree with soup with a handheld blender, then stir in the coconut cream.
  • Shred the cooked chicken and stir into the soup.
  • Reheat, season to taste, and serve with a spoonful of cooked rice on top, and papadums or naan on the side.

Notes

If you like, cook the chicken a day ahead to get a head start.
The soup is suitable to freeze. In this case, add the coconut cream when you reheat the soup.