One of the most popular Indian dishes, chicken mulligatawny soup, is full of flavor, healthy, and easy to put together. Perfect as a make-ahead or freezer meal too!
Thoroughly rinse your lentils and add to a 6-quart pot add the lentils, stock, and turmeric. You need a fairly large pot to prevent the lentils from boiling over. Bring the lentils to a boil, cover, and reduce the heat to low, or to the point where you get a gentle simmer. Cook for 10 minutes stirring occasionally.
Stir in the potato and carrots (if using), cover and cook for another 15 to 20 minutes until the vegetables are cooked through. This soup is often served smooth and creamy. I prefer texture and heft, but if you want a more elegant dish, allow the soup to cool a bit. Then puree in batches, being careful not to burn yourself.
While the lentils are cooking, prepare the spice mix and chicken. Trim and cut the chicken into small bite-sized pieces, about 1/3 to 1/2-inch cubes, and mix the spices together. In a frying pan over medium heat add the oil. When the oil is hot add the garlic ginger paste and stir continuously for a minute or 2 until it no longer smells raw.
Reduce the heat to medium-low and stir in the spice mix. Continue to stir constantly to toast your spices for 30 to 60 seconds until they are fragrant, making sure you don’t burn them.
Add the chicken and turn to heat back to medium. Stirring frequently, cook the chicken until it is almost cooked through. This will take about 3 to 5 five minutes depending on your stove.
When the lentils and vegetables have finished cooking and you’ve pureed them (or not) stir the chicken mixture and salt into the lentils and allow the soup to simmer for 3 minutes. Add the lemon juice starting with 1 tablespoon. I typically use another teaspoon but taste as you go. Simmer for another couple of minutes.
Taste for seasonings; for salt, black pepper, and lemon juice. If your soup is too thick, add some stock. And if you would like to mellow out your soup, and/or add some richness, spoon in some cream, coconut milk, or yogurt to your taste. Garnish with some yogurt, cilantro, or heavy cream if you wish. Keeping: Mulligatawny soup is a perfect make-ahead dish and it also freezes quite well.
Notes
Ginger garlic paste: Contrary to previous mentions of ginger garlic paste on this website, I have come to the conclusion that jarred paste is just not a great choice. I haven’t found one that is truly good enough. Having said that, if you use this convenience ingredient, I hope you have found one that works for you.
Shortcuts: Use rotisserie chicken, adding chopped chicken to the cooked spices and stirring together for several minutes to flavor the cooked chicken.
Spicing: Instead of the cumin and coriander, or in addition to, use 1/2 teaspoon to 1 teaspoon of your favorite garam masala or curry powder. Experiment with your favorite spice mixture and amount.
Vegetable ideas: Stir in baby spinach, shreds of kale, or any other veggie you want to increase the nutritional quotient of your chicken mulligatawny soup.
Vegan or vegetarian: Use vegetable broth and leave out the chicken for a delicious vegan or vegetarian meal. You could add firm tofu crumbles if that would make you happy.