Lunch · 60 min · british

Mulligatawny Soup

Chicken thighs does the heavy lifting here, with red lentils rounding it out. A British lunch that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Chicken thighs
• 1 cup Red lentils
• 1 Yellow onion
• 2 Carrots
• 2 stalks Celery
• 2 tbsp Curry powder
• 6 cups Chicken broth
• 1 cup Coconut milk
• 2 cups Cooked rice

Steps

1. Brown the chicken thighs in a pot, then set aside. Soften the diced onion, carrots, and celery in the same pot.
2. Stir in the curry powder and cook 1 minute until fragrant. Add the lentils and broth, return the chicken, and simmer 25 minutes.
3. Shred the chicken and return it to the pot. Stir in the coconut milk and simmer 5 minutes more.
4. Season with salt, lemon juice, and a pinch of sugar — mulligatawny should be savory, gently spiced, and just creamy.
5. Ladle over a scoop of rice in each bowl. The Anglo-Indian soup that outlasted the empire that named it.

Build my plan — free

← All recipes