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Chef John's Spicy Mulligatawny Soup

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PREP TIME
30 min
COOKING TIME
70 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner Indian
Chef John's Spicy Mulligatawny Soup
Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 1/4 cups boneless, skinless chicken thighs
  • 1 teaspoon kosher salt, or more to taste
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon ground coriander
  • 1/4 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
  • 1/2 cup seeded and diced tomato
  • 2 small Granny Smith apples - peeled, cored, and diced
  • 1/2 cup dry red lentils
  • 1 bay leaf
  • 1 teaspoon tamarind paste
  • 6 cups chicken broth
  • 3 tablespoons coconut cream
  • 1/2 cup plain Greek yogurt, or to taste
  • 1/4 cup chopped fresh cilantro, or to taste
  • 1/4 cup sliced green onion, or to taste
  • 1 pinch red pepper flakes, or to taste
Instructions
1
Gather all the necessary ingredients beforehand.
2
Heat a large saucepan over medium-high heat and melt the butter and oil together. Add the chicken thighs to the pot and sprinkle with salt; let them brown on both sides for 4-5 minutes. Flip the chicken over and continue to brown for another 4-5 minutes.
3
In a separate bowl, combine the curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne to create a spice blend.
4
Once the chicken is done browning, remove it from the pot and transfer it to a plate to cool down slightly. Chop or shred the chicken into bite-sized pieces.
5
While the chicken is cooling, reduce the heat to medium and add the spice blend to the pot. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. Add minced garlic and ginger to the pot; cook for another minute, stirring constantly, until fragrant. Add sliced onions, carrots, and celery to the pot; season with salt and cook, stirring occasionally, until the onions are translucent, about 3-4 minutes.
6
Stir in a spoonful of tomato paste and continue to cook for an additional 3 minutes. Add diced potatoes, canned tomatoes, and chopped apples to the pot; add red lentils, a bay leaf, and tamarind paste. Pour in chicken broth and stir; raise the heat to high and add a splash of coconut cream. Bring the mixture to a simmer.
7
Reduce the heat to medium-low and let the soup simmer, stirring occasionally, for about 30 minutes. Stir in the chopped chicken and any accumulated juices to the pot.
8
Continue to let the soup simmer, stirring occasionally, until all the vegetables are cooked through, the lentils are tender, and the soup has thickened to your liking. This may take an additional 20-30 minutes.
9
Taste and adjust the seasoning as needed before serving. Transfer the soup to warm bowls and top each bowl with a dollop of Greek yogurt, some chopped cilantro, and scallions. Sprinkle a pinch of red chili flakes on top for added flavor.