Mulligatawny Soup

Mulligatawny Soup: A Flavorful Blend of Spices and Ingredients

If you’re looking to warm up on a chilly day or craving a comforting meal that’s packed with flavor, Mulligatawny Soup is the answer. This hearty soup originates from Indian cuisine but has been adapted and cherished by food lovers around the world. With its rich blend of spices, tender chicken, vegetables, and lentils, Mulligatawny Soup is a true delight for the senses. In this guide, we’ll explore the history of Mulligatawny Soup, its key ingredients, and how to make it from scratch. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to become a favorite in your household.

Frequently Asked Questions (FAQs)

Q: What does Mulligatawny Soup taste like? A: Mulligatawny Soup is known for its complex flavor profile, which includes a harmonious blend of spices such as curry powder, garam masala, and cumin. It has a slightly tangy and savory taste, with hints of sweetness from the apples and carrots.

Q: Can I make Mulligatawny Soup vegetarian or vegan? A: Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add additional vegetables or legumes to enhance the flavor and texture of the soup.

Q: Is Mulligatawny Soup spicy? A: The level of spiciness can be adjusted to suit your preference. This recipe includes cayenne pepper and red pepper flakes for a mild kick, but you can increase or decrease the amount of spice according to your taste.

Ingredients

Main Ingredients:

  • 1 1/4 cups boneless, skinless chicken thighs
  • 6 cups chicken broth
  • 1/2 cup red lentils, dry
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 cup Yukon gold potatoes, diced
  • 2 Granny Smith apples, peeled and diced
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 bay leaf
  • 1/2 cup tomato, diced
  • 3 tablespoons coconut cream
  • 1 tablespoon tomato paste

Spices and Seasonings:

  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Pinch of red pepper flakes
  • 1 teaspoon tamarind paste
  • 1/4 teaspoon ground mustard

Garnish:

  • 1/4 cup chopped green onions
  • 1/2 cup plain Greek yogurt

Instructions

  1. Prepare the Ingredients: Start by chopping all the vegetables, mincing the garlic and ginger, and dicing the chicken thighs into bite-sized pieces.
  2. Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil and butter over medium heat. Add the chopped onions, garlic, and ginger, and sauté until softened and fragrant, about 3-4 minutes.
  3. Add Spices: Stir in the curry powder, garam masala, ground coriander, ground cumin, ground mustard, black pepper, cayenne pepper, kosher salt, and red pepper flakes. Cook for an additional 1-2 minutes to toast the spices and enhance their flavors.
  4. Cook Chicken: Add the diced chicken thighs to the pot and cook until browned on all sides, about 5-7 minutes.
  5. Simmer Soup: Pour in the chicken broth, coconut cream, and tomato paste. Stir to combine, then add the diced carrots, celery, potatoes, apples, lentils, diced tomatoes, bay leaf, and tamarind paste.
  6. Bring to a Boil: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 30-35 minutes, or until the vegetables are tender and the flavors have melded together.
  7. Finish and Serve: Remove the bay leaf from the soup and discard. Taste and adjust the seasoning if necessary. Ladle the Mulligatawny Soup into bowls, garnish with chopped green onions and a dollop of Greek yogurt, and serve hot.

Cook Notes and Variations

  • Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth to make a vegetarian version of Mulligatawny Soup. You can also add extra vegetables like cauliflower or bell peppers for added flavor and texture.
  • Creamy Texture: For a creamier consistency, puree a portion of the soup using an immersion blender or regular blender before serving. This will help thicken the soup and create a smoother texture.
  • Extra Heat: If you prefer a spicier soup, increase the amount of cayenne pepper or add a diced jalapeño pepper along with the other vegetables.

Keto Versions and Low-Carb Options

  • Low-Carb Mulligatawny Soup: To reduce the carb content of this soup, omit the potatoes and reduce the amount of carrots used. Replace the red lentils with cauliflower rice or diced zucchini for a lower-carb alternative.
  • Keto-Friendly Modifications: Use full-fat coconut cream instead of low-fat versions and ensure that the chicken broth is free of added sugars. Adjust the seasoning to taste and monitor the carb content of any store-bought ingredients used in the recipe.

Mulligatawny Soup is a delightful blend of spices, vegetables, and tender chicken that comes together to create a hearty and flavorful dish. Whether you’re seeking warmth on a cold day or simply craving a taste of Indian-inspired cuisine, this soup is sure to satisfy. With its rich aroma and comforting flavors, Mulligatawny Soup is a beloved classic that deserves a place in your recipe repertoire. So grab your ingredients, fire up the stove, and get ready to enjoy a bowl of this delicious homemade soup!