Chicken Mulligatawny Soup
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 399, total fat 9 G., saturated fats 6 G., proteins 34 G., carbohydrates 50 G., fiber 11 G., cholesterol 58 mg, sodium 446 mg, sugar 1 G.
Calories 399, total fat 9 G., saturated fats 6 G., proteins 34 G., carbohydrates 50 G., fiber 11 G., cholesterol 58 mg, sodium 446 mg, sugar 1 G.
A food processor will help you quickly chop the ingredients for this red lentil soup, inspired by the classic Indian mulligatawny. Apples add a sweet note, chicken makes it especially hearty, and coconut milk binds everything together.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch green onions (white and light green parts only), finely chopped
- 1 jalapeño pepper, seeded and coarsely chopped
- 2 slices peeled ginger, 0.5 cm thick.
- 0.5 cup cilantro + extra for serving
- 4 cloves of garlic
- 3 baking apples (such as Macintosh or Fuji), peeled and coarsely chopped
- 2 tsp curry powder
- 1 can (400 g) of light coconut milk
- 4 cups lightly salted chicken broth
- 1 cup red lentils, sorted and washed
- 220 g skinless and boneless chicken breasts, cut into 2 cm pieces.
We recommend
Recipes with similar ingredients: lentils, chicken breasts, coconut milk, curry, jalapeno pepper, cilantro, apples
Cooking the dish according to the recipe:
- In a food processor, puree the green onion, jalapeño, ginger, cilantro, and garlic until smooth. With the processor running, add the apples, a few pieces at a time, and chop finely.
- Toast the curry powder in a large saucepan or wok over medium-high heat, stirring for about 1 minute. Stir in the coconut milk and cook until reduced and thickened, about 5 minutes. Add the apple-onion mixture and 1/2 teaspoon of salt. Cook, stirring, until thickened, about 5 more minutes.
- Add the chicken broth and lentils. Bring to a boil, then reduce heat to medium-low and simmer until the lentils are tender and cooked through, about 15 minutes. Add the chicken and simmer until tender, about 6 minutes. Season with salt, pepper, and cilantro.
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