The Memsahib's Mulligatawny Soup Anglo Indian Curried Soup

Embark on a culinary journey with "The Memsahib's Mulligatawny Soup," a rich and aromatic Anglo-Indian curried soup that blends bold spices with a comforting touch of tradition. This hearty, gluten-free recipe features tender chicken thighs, creamy coconut milk, and a medley of vibrant ingredients like red lentils, green apple, and fragrant curry spices. Simmered to perfection, it’s finished with a hint of lemon and fresh cilantro for a zesty, herbaceous kick. Serve it as a standalone dish or ladle it over fluffy basmati rice for a satisfying, warming meal. Perfect for fans of Indian-inspired cuisine, this Mulligatawny soup is an irresistible fusion of flavors and textures that will elevate your dinner table.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (bone-in, skinless)
• 2 tablespoons Vegetable oil
• 1 large Yellow onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh ginger (grated)
• 1 medium Green chili (finely chopped, deseeded if less heat is preferred)
• 2 teaspoons Curry powder
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 1 medium Carrot (peeled and diced)
• 1 medium Green apple (peeled, cored, and diced)
• 100 grams Red lentils
• 1 liter Chicken stock
• 200 milliliters Coconut milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper (freshly ground)
• 2 tablespoons Fresh cilantro (chopped)
• 2 tablespoons Lemon juice
• 200 grams Cooked basmati rice (optional, for serving)

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until softened and golden, about 5-7 minutes.

Step 2

Stir in the minced garlic, grated ginger, and chopped green chili. Cook for 2 minutes, stirring frequently, until fragrant.

Step 3

Add the curry powder, ground coriander, ground cumin, and ground turmeric. Stir to coat the onion mixture evenly with the spices, cooking for another minute.

Step 4

Add the chicken thighs to the pot and sear for about 2-3 minutes on each side until lightly browned.

Step 5

Stir in the diced carrot, diced green apple, and red lentils. Pour in the chicken stock, ensuring that the chicken and vegetables are fully submerged.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the chicken is cooked through and the lentils are tender.

Step 7

Remove the chicken thighs from the pot. Shred the meat using two forks and discard any bones. Return the shredded chicken to the soup.

Step 8

Stir in the coconut milk, salt, black pepper, and lemon juice. Allow the soup to gently simmer for another 5 minutes. Adjust the seasoning to taste.

Step 9

Ladle the soup into bowls, and garnish with freshly chopped cilantro. Optionally, serve over cooked basmati rice for a heartier meal.

Nutrition Facts

Serving size	(2474.5g)

Amount per serving	% Daily Value*
Calories	2205.8

Total Fat 94.1g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 530mg	0%
Sodium 4564.2mg	0%
Total Carbohydrate 154.3g	0%
Dietary Fiber 19.4g	0%
Total Sugars 45.0g
Protein 186.2g	0%

Vitamin D 25IU	0%
Calcium 302.6mg	0%
Iron 20.4mg	0%
Potassium 2657.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 33.7%

Carbs: 27.9%