How To Make Mulligatawny Soup | Recipe

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.

Heat 2 tablespoons of vegetable oil and 2 tablespoons of butter in a Dutch oven until melted

Brown the boneless skinless chicken thighs in batches until nicely browned on both sides

Remove the browned chicken and let it cool on a plate, then chop it to return to the soup

Add the mix of seasonings, another pad of butter, minced ginger, and minced garlic to the pot

Stir in the celery, onion, carrot, and bay leaves until the onion is translucent

Add a little more vegetable oil if needed

Stir in the tomatoes and 1 tablespoon of tomato paste

Add the optional tamarind paste, potatoes, and Granny Smith apple

Stir in the red lentils and 2 cups of chicken broth, mixing well

Add the remaining 4 cups of chicken broth and mix again

Taste for salt and pepper, then bring to a simmer

Add the chopped chicken and any juices from the plate back into the pot

Leave the lid off and cook for 20 to 25 minutes until the carrots and potatoes are tender, stirring occasionally

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens