Mulligatawny Soup with Pliaf
Warm, aromatic, and deeply comforting, this Mulligatawny Soup with Pilaf is a vibrant fusion of Indian-inspired flavors and hearty ingredients. Tender chicken, red lentils, and creamy coconut milk come together with a medley of warming spices like curry, cumin, and turmeric for a silky, flavorful soup, perfectly balanced by the sweetness of red apple and the brightness of fresh cilantro. Paired with a fragrant rice pilaf infused with whole spices like cardamom, cloves, and cinnamon, this dish is an irresistible blend of textures and tastes that’s both nourishing and satisfying. Perfect for a cozy dinner, this recipe is easy to prepare, taking under an hour from start to finish, and offers a delightful way to introduce bold, global flavors to your table.
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Recipe Information
Ingredients
- 400 grams Chicken breast (boneless)
- 3 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 medium Carrot (diced)
- 1 medium Celery stalk (diced)
- 1 medium Red apple (peeled and diced)
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground turmeric
- 1 liter Chicken stock
- 400 milliliters Coconut milk
- 150 grams Cooked red lentils
- 3 tablespoons Fresh cilantro (chopped)
- 1.5 cups Cooked rice (for pilaf)
- 4 Cardamom pods
- 3 Cloves
- 1 Cinnamon stick
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 1 tablespoon Lemon juice
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken breast and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onion, garlic, and ginger for 2-3 minutes until aromatic.
Stir in the diced carrot, celery, and diced apple. Cook for another 5 minutes until softened.
Add the curry powder, cumin, and turmeric, stirring constantly for 1-2 minutes to toast the spices.
Pour in the chicken stock and bring the mixture to a boil. Reduce heat, cover, and let simmer for 10 minutes.
Slice the cooked chicken into bite-sized pieces and return it to the pot along with the coconut milk and cooked red lentils. Simmer for another 10 minutes.
Season the soup with salt, pepper, and lemon juice. Stir in 2 tablespoons of chopped cilantro and set aside, keeping it warm.
To prepare the pilaf, melt the butter in a medium pan over medium heat. Add the cardamom pods, cloves, cinnamon stick, and bay leaf. Cook for 1-2 minutes until fragrant.
Add the cooked rice to the pan and gently stir to coat the grains in the spiced butter. Cook for 3-4 minutes, then remove from heat.
To serve, ladle the hot Mulligatawny soup into bowls and top with a sprinkle of the remaining fresh cilantro. Serve alongside a portion of the spiced pilaf and enjoy!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 15.3 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
