Hearty Mulligatawny Soup | How to Make This Classic 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.

Dice the carrot, onion, and celery; grate fresh ginger and mince two cloves of garlic

Heat 1 tablespoon of oil in a large pot

Add in all the diced vegetables and stir to coat with oil; cook for a few minutes until onions start to caramelize

Spoon in curry paste and let it cook for about 30 seconds while stirring

Add chicken stock, red lentils, and rice; turn the heat up to bring the soup to a boil

Once it boils, turn the heat down to medium and let it cook for 10 minutes

Add cooked and shredded chicken and frozen spinach; cook for 5 to 7 minutes until lentils and rice are soft

Squeeze in the juice of half a lemon and add salt to taste

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens