Mulligatawny Soup

Recipe created by Chef Dez, chefdez.com

“The name for this curry-based soup is derived from the words “milagu” (pepper) and “thanni” (water). Salt is not added until the end of the cooking time as it could slow the cooking of the lentils.”

Servings: 8

Recipe Tags:

chicken breasts comfort food curry soup

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Ingredients

  • 1/4 cup butter
  • 1 medium onion, diced small
  • 2 celery stalks, diced small
  • 1 medium carrot, diced small
  • 6 garlic cloves, minced
  • 2 Tbsp flour
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1/4 tsp dried thyme
  • 4 cups chicken broth/stock
  • 1/4 cup dried green lentils
  • 2 bay leaves
  • 1 apple, peeled and diced
  • 2 cooked chicken breasts, cubed
  • 1 – 400ml can of coconut milk
  • 1.5 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup sour cream
  • 1 Tbsp milk
  • Finely chopped fresh parsley

Preparation Instructions

  1. Add butter to a pot over medium heat. Once the butter foams, add the onion, celery, carrot, and garlic. Stir to combine and cook for 2 to 3 minutes stirring occasionally until soft.
  2. Add the flour, curry powder, garam masala, and thyme and cook for 2 to 3 more minutes, stirring frequently.
  3. Slowly add the chicken broth and stir to combine while adding to prevent lumps. Add the lentils and bay leaves. Bring to a boil and then simmer over low heat uncovered for 30 minutes, stirring occasionally.
  4. Stir in the apple, chicken, and coconut milk. Continue to simmer for another 10 to 15 minutes to ensure that the lentils are cooked and to let the flavours come together.
  5. Season with the salt and pepper and discard the bay leaves.
  6. In a small bowl combine the sour cream with the tablespoon of milk.
  7. Portion the soup into bowls and drizzle small amounts of the sour cream mixture on each portion. Sprinkle with chopped parsley and serve immediately.

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