Name: Mulligatawny soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 2 tablespoon vegetable oil; 500 gram chicken thigh fillets, trimmed, cut into small cubes; 2 onions, thinly sliced; 8 garlic cloves, crushed; 1 teaspoon cumin seeds; 1 tablespoon ground coriander; 1 teaspoon garam masala; 1/2 teaspoon turmeric; 1 bay leaf; 8 cup chicken stock; 1 cup red lentils, rinsed; 270 millilitre can coconut milk; 2 lemons, juice; chopped, fresh coriander,; pappadums, to serve

Mulligatawny soup

Serves 8

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

2 tablespoon vegetable oil

500 gram chicken thigh fillets, trimmed, cut into small cubes

2 onions, thinly sliced

8 garlic cloves, crushed

1 teaspoon cumin seeds

1 tablespoon ground coriander

1 teaspoon garam masala

1/2 teaspoon turmeric

1 bay leaf

8 cup chicken stock

1 cup red lentils, rinsed

270 millilitre can coconut milk

2 lemons, juice

chopped, fresh coriander,

pappadums, to serve

Method

1.Heat half the oil in large saucepan on high. Cook chicken for 4-5 minutes, until browned. Transfer to a plate.

2.Heat remaining oil in same pan on high. Saute onion and garlic for 4-5 minutes, until onion is tender. Add spices and bay leaf. Cook, stirring, for 1 minute until fragrant.

3.Stir in stock and lentils. Bring to the boil. Reduce heat to low and simmer for 10-15 minutes, until lentils are tender.

4.Stir coconut milk and lemon juice through. Season to taste. Top with coriander. Serve with pappadums.

Sliced fresh chilli could be added to this. Add more stock or water if soup is too thick.
Note

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Ingredients

Method

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