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Chef John's Mulligatawny Soup

100 min
Chef John's Mulligatawny Soup
DinnerIndian InspiredIndian

Chef John's take on classic mulligatawny soup provides aromatic, comforting, hearty flavor thanks to chicken thighs, potatoes, veggies, and an array of spices.

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Ingredients

  • 1 tablespoonunsalted butter
  • 1 tablespoonvegetable oil
  • 1.25 cupsboneless, skinless chicken thighs
  • 1 teaspoonkosher salt, or more to taste
  • 1 tablespooncurry powder
  • 1 teaspoongaram masala
  • 0.5 teaspoonground cumin
  • 0.5 teaspoonfreshly ground black pepper
  • 0.25 teaspoonground mustard
  • 0.25 teaspoonground coriander
  • 0.25 teaspooncayenne pepper
  • 4cloves garlic, minced
  • 1 tablespoonfinely grated fresh ginger
  • 1large yellow onion, diced
  • 2carrots, diced
  • 2stalks celery, diced
  • 1 tablespoontomato paste
  • 1 cupcubed Yukon Gold potatoes
  • 0.5 cupseeded and diced tomato
  • 2small Granny Smith apples - peeled, cored, and diced
  • 0.5 cupdry red lentils
  • 1bay leaf
  • 1 teaspoontamarind paste
  • 6 cupschicken broth
  • 3 tablespoonscoconut cream
  • 0.5 cupplain Greek yogurt, or to taste
  • 0.25 cupchopped fresh cilantro, or to taste
  • 0.25 cupsliced green onion, or to taste
  • 1pinch red pepper flakes, or to taste

Instructions

  1. 1

    Gather all ingredients.

  2. 2

    Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on opposite side, 4 to 5 minutes more.

  3. 3

    While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.

  4. 4

    Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.

  5. 5

    While chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes.

  6. 6

    Stir in tomato paste and continue to cook for 3 minutes more.

  7. 7

    Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.

  8. 8

    Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 30 minutes.

  9. 9

    Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 30 minutes more. Taste and adjust as needed.

  10. 10

    Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.