Mulligatawny Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Indian
Serves: 8
Ingredients
  • Ghee- 1 tbsp
  • Onion, chopped small- 1, medium
  • Garlic, minced- 4 cloves
  • Ginger, grated- 2 tsp
  • Green chilies, chopped- 2
  • Ground cinnamon- ⅛ tsp
  • Ground cloves- ⅛ tsp
  • Coriander powder- 2 tsp
  • Cumin- 1½ tsp
  • Turmeric powder- 1 tsp
  • Whole cardamoms, slightly smashed- 4
  • Mashed potatoes- 1 potato
  • Red lentil, rinsed- 1 cup
  • Chicken stock, low-sodium- 6 cups (or use chicken cubes 2 or 3 dissolved in water)
  • Lemon juice- 1 tbsp
  • Cooked white basmati rice- ¾ cup
  • Cooked chicken, shredded- 1 cup
  • Fresh cilantro, chopped- 2 tbsp
Instructions
  1. Cook one small potato in the microwave till it turns fork tender. Peel off the skin, mash the potato and keep it aside.
  2. Dice 1 chicken breast, add ¼ tsp ground pepper and ½ tsp salt; cook covered till the chicken has cooked well. Chop the cooked chicken into bite-size slices and keep it aside.
  3. Place a large soup pot or saucepan over medium heat.
  4. Add ghee.
  5. Add onion, garlic, ginger, green chilies, ground cinnamon, ground cloves, ground coriander, ground cumin, turmeric powder, and whole cardamoms.
  6. Cook till onion has slightly browned and the mixture turns aromatic.
  7. Add mashed potato, red lentils, and chicken stock to the pan.
  8. Cover the pan and simmer for 15 to 20 minutes.
  9. After red lentil has cooked well, discard the cardamom pods.
  10. Puree the soup in a blender at low speed. The soup is very watery so puree at low speed.
  11. Return the pureed soup to the pot.
  12. Add lemon juice and cilantro, combine well.
  13. Add cooked shredded chicken and basmati rice, let cook for 5 minutes.
  14. Remove the soup pot from the heat.
  15. Serve in soup bowls and garnish with cilantro.
  16. Enjoy this delicious and aromatic soup with naan or flat bread.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/mulligatawny-soup/