Warm, fragrant, and full of flavour, this Mulligatawny Soup is a comforting twist on a classic Anglo-Indian dish. Made with tender chicken, aromatic spices, and finished with a splash of cream, it’s the perfect balance of hearty and exotic. Using our all-natural chicken stock as the base adds rich depth and wholesome goodness - no additives, just real ingredients.
Ingredients
For the soup
200g red split lentils
1 litre Carol’s Stock Market Chicken Stock
½ tsp ground turmeric
100g (1 small) potato, cubed
Juice from ½ lemon
Fresh cream, to serve (optional)
For the chicken
2 tbsp light olive oil
2 tbsp garlic & ginger paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt flakes
½ tsp ground black pepper
1/8 tsp hot paprika or cayenne pepper
¼ tsp Kashmiri chilli flakes
300g (2 medium) chicken breasts, cut into small cubes
Serves
4
Method
Place lentils in a sieve and clean under running water until water runs clear.
Spoon lentils into a large pot with Carol’s chicken stock and turmeric. Bring to a simmer over medium high heat, then lower heat to a gentle simmer. Cover pot with the lid and cook for 30 minutes.
After the 30 minutes are done, add the potato cubes, cover again and simmer for another 30 minutes.
Remove from heat and leave to cool for about 20 minutes with the lid off.
While the soup cools, prepare the chicken.
Heat oil in a large pan over medium heat. Once hot, add the garlic & ginger paste, fry until the spattering stops.
Reduce heat to medium low then add all the spices except the Kashmiri flakes. Cook, stirring, for 30 seconds. Add the Kashmiri flakes and cook for a further 15 seconds.
Increase heat to medium and add the chicken. Stir well to coat in the spices & cook until chicken is cooked through, about 3 minutes. Remove from heat and set aside until needed.
Use a stick blender to blend cooled soup until smooth. Alternatively, blend in a heat-proof blender in batches and return to the pot.
Add the chicken to the soup, making sure to scrape all the spices from the pan, then place soup over medium heat and bring to a simmer.
Stir in the lemon juice and simmer for another 2 minutes.
Taste for seasoning and add more salt and pepper, if needed.
Serve with a drizzle of cream, optional, with warmed naan for dipping.
