Photograph of the finished Mulligatawny soup

India · Súp đậu lăng gà kiểu Anh - Ấn

Mulligatawny soup

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red lentils Red lentils 7.1 oz
  • Photograph of Chicken breast Chicken breast 11.3 oz
  • Photograph of Chicken broth Chicken broth 5 ⅛ cups
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 2
  • Photograph of Celery Celery 4.2 oz
  • Photograph of Curry powder Curry powder 0.8 oz
  • Photograph of Coconut milk Coconut milk ¾ cup
  • Photograph of Apple Apple 1
  • Photograph of Rice Rice 2.8 oz
  • Photograph of Lime Lime 1

Method

  1. 1 Sauté diced onions, carrots, and celery for 6 minutes until softened.
  2. 2 Add the curry powder and stir for 1 minute, then add the chopped apples to give the soup a subtly sweet flavor.
  3. 3 Add the red lentils, rice, and chicken broth, and simmer for 25 minutes.
  4. 4 Add the sliced chicken breast and cook for another 12 minutes, or until the chicken is tender.
  5. 5 Blend half the soup until thickened, then pour it back in, add coconut milk and simmer for 3 minutes.
  6. 6 Season with salt, squeeze in some lemon juice, and serve hot.

With an appliance

  • Pressure cooker 45 min

    Replace step 3: cook lentils and rice under high pressure for 7 minutes, then allow to rest for 8 minutes; reduce to about 10 minutes, ensuring both are tender and do not stir. Add the chicken and coconut milk after opening the lid.

Start cooking