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Mulligatawny Soup

Delicious Mulligatawny Soup Recipe with Chicken and Coconut Milk

This Mulligatawny Soup blends chicken, coconut milk, and spices for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Uncategorized
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts about 3-4 pieces
  • 4 cloves fresh garlic minced
  • 1 medium onion finely chopped
  • 2 medium carrots diced
  • 2 tablespoons curry powder
  • 1 can full-fat coconut milk (14 oz)
  • 4 cups low-sodium vegetable broth
  • 1 cup red lentils rinsed
  • 1/4 cup fresh cilantro chopped
  • 1 juice lime of 1 lime

Equipment

  • Large pot

Method
 

  1. Prepare your ingredients by chopping chicken into bite-sized pieces and dicing onions, carrots, and garlic.
  2. In a large pot over medium heat, sauté onions in oil until translucent. Add garlic and cook for another 30 seconds.
  3. Stir in chicken pieces and cook until no longer pink, about 5-7 minutes.
  4. Add diced carrots and curry powder; mix well for about 1-2 minutes.
  5. Pour in vegetable broth and coconut milk; bring to a gentle boil while stirring occasionally.
  6. Add rinsed lentils, reduce heat to low, cover partially, and simmer for 20-25 minutes until lentils are tender.
  7. Finish with fresh lime juice and garnish with cilantro before serving hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 38gProtein: 24gFat: 12g

Notes

This Mulligatawny Soup can be modified to suit dietary preferences, such as using chickpeas for a vegetarian option.

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