Mulligatawny Soup I Chicken & Vegetable Curry Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and can mimic creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based option; chickpeas are a cost-effective protein.

curry powder

🥗Healthier: fresh spices

💰Cheaper: store-brand curry powder

Fresh spices enhance flavor without additives.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter; water with seasoning is budget-friendly.

Melt 2 tablespoons of butter in a pot and add 1 teaspoon of olive oil to prevent the butter from browning.

Add 1 chopped medium-sized onion, 1 tablespoon of chopped ginger, and 1 tablespoon of chopped garlic to the pot.

Add 3-4 curry leaves and 10-12 black peppercorns to the mixture.

Add 1 large roughly chopped carrot and optional celery stalk to the pot.

Add 1 apple to the mixture and stir well.

Add 1/2 cup boiled chickpeas and 1 tablespoon of red lentils to the pot.

Pour in 2 cups of chicken stock and 2 cups of water, making a total of 4 cups of liquid.

Add 1/2 teaspoon of salt, 1/2 teaspoon of turmeric, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder to the pot.

Bring the mixture to a boil, then cover and reduce heat to medium-low, cooking for 15 minutes.

In a separate pan, stir-fry the chicken with 1 tablespoon of olive oil, 1 tablespoon of chopped garlic, and season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of red chili powder.

Cook the chicken for about 45-50 seconds, then add 2 tablespoons of water and cook for an additional 5 minutes.

Blend the soup mixture until smooth, removing any foam with a slotted spoon.

Add 1/2 cup of cream to the blended soup and whisk to combine, ensuring the cream is cold to prevent curdling.

Simmer the soup on low heat for 2-3 minutes without boiling.

Serve the soup with the stir-fried chicken, boiled rice, a squeeze of lemon, fresh cilantro, and fried onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens