Recipes Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chef John's Mulligatawny Soup 5.0 (14) 12 Reviews 0 Photos I'm showing you my take on what is considered one of the world's greatest soups. Which was invented, I hear, because British soldiers in India weren't able to start a meal without soup. This is incredibly hearty, savory, and comforting, and something that should be on every soup lover's bucket list. Serve with naan. By Chef John Updated on July 12, 2023 Save Saved! View All Saved Items Rate Print Share Add Photo Prep Time: 30 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 40 mins Servings: 6 Jump to Nutrition Facts Mulligatawny Soup – So Much More Than Pepper Water Mulligatawny Soup has been requested hundreds of times over the last decade, and while I have no good excuse as to why it took so long, I'm very glad to have finally filmed an official Food Wishes version. Unlike many iconic dishes, there's no classic recipe, or standard list of ingredients for this soup, which means this version is no more, or less, "authentic" than any other, but since the name translates to "pepper water," it's generally accepted it should be highly-seasoned, and busting with flavor. Check, and check. The seasoning, and level of spiciness are fairly easy to nail, since you will, as always, taste and adjust, but achieving the perfect level sweetness is a little trickier. We need enough sweetness to balance all this spicy, aromatic heat, but if the soup's too sweet, we'll lose that "can't wait for the next spoonful" feeling. We never want to be tired of a soup taste halfway through the bowl, but that's exactly what can happen if you overdo the sweet/fruity elements. That's why I didn't include sweet potatoes, which seem to be popular, and avoided adding too much coconut cream, which can make for a too rich, too sweet Mulligatawny. We're letting the subtle, earthy sweetness of apples do most of the work, and I loved the balance of the final product. I tried to err on the side of not quite sweet enough, since you can always sneak in a spoon of sugar if you want, but I believe this formula is very close to perfect. Sure, the ingredient list is long, but this is easy to make, and one of the most delicious soups you'll ever taste, which is why I really hope you give this a try soon. Enjoy! Chef John Ingredients 1 tablespoon unsalted butter 1 tablespoon vegetable oil 1 ¼ cups boneless, skinless chicken thighs 1 teaspoon kosher salt, or more to taste 1 tablespoon curry powder 1 teaspoon garam masala ½ teaspoon ground cumin ½ teaspoon freshly ground black pepper ¼ teaspoon ground mustard ¼ teaspoon ground coriander ¼ teaspoon cayenne pepper 4 cloves garlic, minced 1 tablespoon finely grated fresh ginger 1 large yellow onion, diced 2 carrots, diced 2 stalks celery, diced 1 tablespoon tomato paste 1 cup cubed Yukon Gold potatoes ½ cup seeded and diced tomato 2 small Granny Smith apples - peeled, cored, and diced ½ cup dry red lentils 1 bay leaf 1 teaspoon tamarind paste 6 cups chicken broth 3 tablespoons coconut cream (Optional) ½ cup plain Greek yogurt, or to taste ¼ cup chopped fresh cilantro, or to taste ¼ cup sliced green onion, or to taste 1 pinch red pepper flakes, or to taste Directions Gather all ingredients. ALLRECIPES / DIANA CHISTRUGA 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. ALLRECIPES / DIANA CHISTRUGA While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl. ALLRECIPES / DIANA CHISTRUGA Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred. ALLRECIPES / DIANA CHISTRUGA 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. ALLRECIPES / DIANA CHISTRUGA Stir in tomato paste and continue to cook for 3 minutes more. ALLRECIPES / DIANA CHISTRUGA Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste. ALLRECIPES / DIANA CHISTRUGA 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. ALLRECIPES / DIANA CHISTRUGA 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. ALLRECIPES / DIANA CHISTRUGA Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes. ALLRECIPES / DIANA CHISTRUGA Chef's Notes: If you want to use all butter, or all oil, for browning the chicken, feel free. You can use any kind of potato you prefer. I Made It Print Nutrition Facts (per serving) 263 Calories 9g Fat 29g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 263 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 54mg 18% Sodium 1591mg 69% Total Carbohydrate 29g 10% Dietary Fiber 6g 20% Protein 18g Potassium 553mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved