Chef John's Mulligatawny Soup Recipe

A lot of people say this is the best soup in the world. Someone told me they were made because British forces in India couldn't eat without soup. People who like warm, rich, and tasty foods will love this soup. Put it on bread.

-1 tablespoon unsalted butter -1 tablespoon vegetable oil -1 ¼ cups boneless, skinless chicken thighs -1 teaspoon kosher salt, or more to taste -1 tablespoon curry powder -1 teaspoon garam masala -½ teaspoon ground cumin -½ teaspoon freshly ground black pepper -¼ teaspoon ground mustard -¼ teaspoon ground coriander -¼ teaspoon cayenne pepper -4 cloves garlic, minced -1 tablespoon finely grated fresh ginger -1 large yellow onion, diced -2 carrots, diced

INGREDIENTS

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-2 stalks celery, diced -1 tablespoon tomato paste -1 cup cubed Yukon Gold potatoes -½ cup seeded and diced tomato -2 small Granny Smith apples - peeled, cored, and diced -½ cup dry red lentils -1 bay leaf -1 teaspoon tamarind paste -6 cups chicken broth -3 tablespoons coconut cream (Optional) -½ cup plain Greek yogurt, or to taste -¼ cup chopped fresh cilantro, or to taste -¼ cup sliced green onion, or to taste -1 pinch red pepper flakes, or to taste

INGREDIENTS

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INSTRUCTION

Collect ingredients.Melt butter and oil in a soup pot on medium-high. Season chicken thighs with salt and brown for 4–5 minutes. Turn and brown other side for 4–5 minutes.

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STEP  1 .

In a small bowl, mix curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne as chicken browns.

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STEP 2.

Remove browned chicken from pot and let cool on a platter; roughly cut or shred.Add spice mix to saucepan and reduce heat to medium once chicken cools. Stir until fragrant, 30 seconds. Stir garlic and ginger for 1 minute until fragrant.

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STEP 3.

Add onions, carrots, and celery. Add salt and sauté onions 3–4 minutes until translucent.Continue cooking for 3 minutes after adding tomato paste.Mix in potatoes, tomatoes, and apples. Add bay leaf, tamarind paste, and red lentils.

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STEP 4.

Add chicken broth, stir, and heat to high; add coconut cream. Simmer. Reduce heat to medium-low and stir. Simmer, stirring occasionally, for 30 minutes.

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STEP 5.

Add chopped chicken and liquids to soup. Lentils, vegetables, and soup thicken after 20–30 minutes of boiling and stirring. Taste and adjust.Warm Greek yogurt, cilantro, and onions bowls. Add red chili flakes. 

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STEP 6.

See also

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