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A bowl of homemade chicken mulligatawny soup topped with roasted cashews and fresh cilantro on a wooden table

Chicken Mulligatawny Soup

A rich, warming chicken mulligatawny soup made with tender shredded chicken, red lentils, aromatic spices, and creamy coconut milk. A hearty and flavorful weeknight dinner the whole family will love.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Indian-Inspired
Calories: 456
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp coconut oil or ghee
  • 1 medium yellow onion finely chopped
  • 1 large carrot peeled and diced
  • 1 medium red bell pepper diced
  • 0.25 tsp kosher salt
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1 medium apple peeled, cored, and diced
  • 2 tsp curry powder
  • 1 tsp ground sweet paprika
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cumin
  • 0.5 tsp dried thyme
  • 0.25 tsp ground cardamom
  • 0.125 tsp ground cinnamon
  • 0.5 cup dried red lentils rinsed under cold water until water runs clear
  • 3 cup chicken broth
  • 2 cup shredded cooked chicken rotisserie or any cooked chicken works great
  • 1 cup full-fat canned coconut milk shake can well before opening
  • roasted cashews optional garnish
  • fresh cilantro optional garnish, chopped

Equipment

  • Large pot or Dutch oven
  • Immersion blender or standard blender
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Heat the coconut oil or ghee in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and red bell pepper, then season with the salt. Saute for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and lightly golden at the edges.
  2. Stir in the garlic, ginger, and apple. Cook for 2 to 3 minutes until fragrant. The apple will begin to soften and release a subtle sweetness into the base.
  3. Add the curry powder, paprika, turmeric, cumin, thyme, cardamom, and cinnamon. Stir for about 30 seconds to toast the spices and coat the vegetables evenly. Do not skip this step; toasting the spices deepens the flavor significantly.
  4. Add the rinsed red lentils and pour in the chicken broth. Stir to combine, then bring to a boil. Reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are completely soft and starting to break down.
  5. Remove the pot from the heat. Use an immersion blender to puree about three-quarters of the soup directly in the pot, leaving some chunks for texture. If using a standard blender, carefully ladle about half the soup into the blender, hold the lid firmly with a folded towel, blend until smooth, then return it to the pot.
  6. Stir in the shredded chicken and return the pot to low heat for 2 to 3 minutes until the chicken is warmed through. Taste and adjust salt and black pepper as needed.
  7. Remove the pot from the heat completely before adding the coconut milk. Stir it in gently. Do not bring the soup back to a boil after this point or the coconut milk may separate and lose its silky texture.
  8. Ladle into bowls and top with roasted cashews and fresh cilantro if using. Serve with warm naan or crusty bread on the side.

Notes

For best results, freeze the soup before adding the coconut milk and stir it in fresh after reheating. The soup keeps in the refrigerator for up to 4 days and tastes even better the next day as the spices continue to meld.