- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 2 tbsp
- 2 cloves
- 1 tbsp
- 2 tsp
- 1 tsp
- 1 tsp
- 100 g
- 1 l
- 400 ml
- 1 tsp
- ½ tsp
- 1 tbsp
- ¼ cups
Process
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Heat the vegetable oil in a large pot over medium heat. Add the onion, carrot, and celery stalk. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the garlic and fresh ginger. Cook for 1 minute until fragrant.
Stir in the curry powder, ground cumin, and ground coriander. Cook for 1 minute, stirring constantly, to toast the spices.
Add the chicken thighs and cook, stirring, until they are lightly browned on all sides, about 5 minutes.
Add the red lentils, apple, and chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the lentils are tender and the chicken is cooked through.
Stir in the coconut milk, salt, and black pepper. Simmer uncovered for another 10 minutes, stirring occasionally, until the soup has thickened slightly.
Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh cilantro before serving.
Kitchen notes
Kitchen notes
- The most common mistake is adding the spices to a dry pot or cold oil, which burns them and turns the soup bitter. Toast them for exactly 1 minute in the hot oil after the garlic and ginger, stirring constantly, until they smell nutty.
- Do not judge doneness by the chicken alone. The lentils must be fully tender and slightly broken down; if they still have a firm bite after 20 minutes, simmer 5 more minutes before adding the coconut milk.
- Use a heavy-bottomed pot and keep the heat at medium for the first browning step. If the chicken or vegetables start sticking, add a splash of broth rather than more oil, which can make the finished soup greasy.
- Add the lemon juice only after the pot is off the heat. Boiling it dulls the bright flavor, and the coconut milk can look grainy if the soup is boiled hard after it goes in.
Substitutions
- chicken-thighs→boneless skinless chicken breast, cut into 2 cm pieces, added at step 5 instead of step 4 so it does not overcook
- red-lentils→yellow split peas, rinsed and simmered 10 minutes longer until tender
- coconut-milk→full-fat evaporated milk or unsweetened oat cream, stirred in at the same point
- fresh-lemon-juice→lime juice or 1 tbsp rice vinegar
Storage & reheating
Cool the soup within 1 hour, then store in an airtight container in the fridge for up to 4 days. For freezing, portion into freezer-safe containers, leaving 2 cm headspace, and freeze for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat, stirring often, until it reaches 75°C, about 8 to 10 minutes, or microwave covered in 1-minute bursts, stirring between each, until steaming hot. Do not boil hard after reheating or the coconut milk may separate.
Gallery
FAQ
The questions we get asked most
Why did my mulligatawny soup turn out bitter?
The spices were likely scorched. Curry powder, cumin, and coriander burn in seconds over high heat or in a dry pot. Next time, lower the heat to medium, add them after the garlic and ginger, and stir constantly for only 1 minute until fragrant.
Can I use canned lentils instead of dried red lentils?
Yes, but add them later. Use about 250 g drained canned lentils, stir them in at step 6 with the coconut milk, and simmer only 5 minutes so they do not turn to mush. The soup will be thinner, so you may want to simmer uncovered a few extra minutes.
Can I make this soup ahead of time?
Yes. Make it through step 6, cool it quickly, and refrigerate for up to 4 days. Reheat gently, then stir in the lemon juice and cilantro just before serving so the flavor stays fresh.
How do I know when the chicken and lentils are fully cooked?
The chicken is done when it reaches 74°C in the thickest part and shreds easily with a fork. The lentils should be soft and starting to break down, with no firm center; if they are still chalky, simmer 5 more minutes before adding the coconut milk.
Why is my soup dry or too thick the next day?
Lentils keep absorbing liquid as it sits. Reheat with 100 to 200 ml chicken broth or water, a little at a time, until it reaches the consistency you like. Adjust salt after thinning, since the added liquid dilutes the seasoning.
Can I use frozen or pre-cut vegetables?
Yes. Frozen diced onion, carrot, and celery work fine; add them straight from frozen and cook 2 minutes longer in step 1. If using frozen chopped spinach or cilantro, stir it in at the end rather than cooking it.
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