Chef John's Mulligatawny Soup

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

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 263 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 bay leaf
• 2 carrots, diced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon curry powder
• 2 stalks celery, diced
• 6 cups chicken broth
• 1 teaspoon garam masala
• 1 large yellow onion, diced
• 1 pinch red pepper flakes, or to taste
• 1 tablespoon finely grated fresh ginger
• 1 cup cubed Yukon Gold potatoes
• 1 teaspoon kosher salt, or more to taste
• 1 teaspoon tamarind paste
• 3 tablespoons coconut cream
• 2 small Granny Smith apples - peeled, cored, and diced
• 0.25 teaspoon ground mustard
• 0.5 teaspoon freshly ground black pepper
• 0.25 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• 0.25 cup chopped fresh cilantro, or to taste
• 0.5 teaspoon ground cumin
• 0.5 cup dry red lentils
• 1.25 cups boneless, skinless chicken thighs
• 0.5 cup seeded and diced tomato
• 0.5 cup plain Greek yogurt, or to taste
• 0.25 cup sliced green onion, or to taste

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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. Stir in tomato paste and continue to cook for 3 minutes more. Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.

Step 5

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.

Step 6

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.

Step 7

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