Mulligatawny Soup

Warm up your winter nights with a bowl of comforting Mulligatawny Soup! This traditional Indian-inspired soup is packed with flavors that will leave your taste buds craving more.

Ingredients:

• 1 cup of diced chicken
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, chopped
• 1 apple, peeled and diced
• 1/4 cup of lentils
• 2 cloves of garlic, minced
• 1 tablespoon of curry powder
• 4 cups of chicken broth
• 1/2 cup of coconut milk
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

• In a large pot, cook the chicken until browned. Add in the onion, carrot, celery, apple, lentils, garlic, and curry powder. Cook for a few minutes until vegetables are softened.
• Pour in the chicken broth and bring to a boil. Lower the heat and let it simmer for about 30 minutes.
• Stir in the coconut milk and season with salt and pepper. Let it simmer for another 10 minutes.
• Serve hot garnished with chopped cilantro.

Popular Questions:

• Can I use vegetable broth instead of chicken broth?
  Yes, you can substitute vegetable broth for chicken broth to make this soup vegetarian.
• Can I use red lentils instead of regular lentils?
  Yes, red lentils can be used as a substitute for regular lentils in this recipe, but they may cook faster.
• Is there a way to make this soup spicier?
  You can add more curry powder or some red pepper flakes to increase the spiciness of the soup.
• Can I make this soup ahead of time?
  Yes, this soup can be made ahead of time and reheated when ready to serve.
• Is this soup freezer-friendly?
  Yes, you can freeze leftover soup in airtight containers for up to 3 months.

Helpful Tips:

• For a creamier soup, blend half of it with an immersion blender before adding the coconut milk.
• Add a squeeze of lemon juice for a citrusy zing before serving.
• Experiment with different vegetables like bell peppers or sweet potatoes for added texture and flavor.
• Garnish with toasted coconut flakes for an extra crunch.

Expert Secrets:

• To intensify the curry flavor, toast the curry powder in a dry pan before adding it to the soup.
• For a richer soup, use full-fat coconut milk instead of light coconut milk.
• Cook the lentils separately and add them to the soup towards the end to prevent them from getting mushy.
• For a thicker consistency, blend a portion of the soup until smooth and stir it back into the pot.