Name: Spicy Mulligatawny Soup with Red Lentils
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: 400 g chicken breast; 1 pc onion; 3 cloves garlic; 20 g ginger; 1 pc carrot; 1 pc red chilli pepper; 30 ml vegetable oil; 150 g red lentils; 800 ml poultry stock; 1 tin peeled tomatoes; 400 ml coconut milk; 10 g curry; 1 teaspoon turmeric; 5 g ground coriander; salt; 1 pinch black pepper; 20 g coriander; 1 pc lime

Step by step process

Preparing the Aromatic Base

1
Mulligatawny soup starts with an aromatic base. In a deep pot, heat vegetable oil over medium-high heat. Fry the diced onion for five minutes until golden. Add finely chopped garlic, grated fresh ginger and chopped chilli, then stir for two minutes until everything smells fragrant.
TIP:
Heat the oil to medium-high temperature, add the onion, garlic, and ginger. Sauté them until the onion becomes translucent and golden and they release an intense aroma. Proper sautéing creates a rich flavor without burning.

Spices and Chicken

2
Add curry powder, turmeric and ground coriander. Stir with the onion and cook for one minute over medium heat so the spices bloom in the oil. Cut the chicken breasts into two by two centimeter cubes and drop them into the pot. Cook for three to four minutes until the meat turns golden.
TIP:
Pat the chicken breasts dry before searing and place them only in a properly heated pan. At first, do not move the meat so it can sear and form a crust. Cook it over medium-high heat so it does not burn before it is cooked through.

Lentils, Vegetables and Stock

3
Peel the carrot and slice it into rounds. Add it to the rinsed red lentils and peeled tomatoes in the pot. Pour in the chicken stock and bring to a boil. Then lower the heat and simmer for about twenty minutes until the lentils are tender.

Coconut Milk and Seasoning

4
Once the lentils are soft and the chicken is cooked through, stir in the coconut milk. Let it simmer over low heat for five minutes. Season the soup with salt and pepper. If it is too thick, add a splash of stock or water.

Blending and Serving

5
Blend the soup with a hand blender until smooth, or leave some chunks for a heartier texture. Pour it hot into bowls. Garnish with fresh coriander and serve with lime wedges. It is excellent with naan bread or basmati rice.