Mulligatawny Soup Recipe
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | Indian |
| Servings (Default: 4) |
Ingredients
For the soup:
- 3 tbsp sunflower oil
- 2 small onions, finely diced
- 1 thumb-sized piece of ginger, peeled and finely diced
- 6-8 chili rings, red
- 1.5 teaspoons of curry powder
- 800 g carrots, diced
- 2 apples, diced with skin
- 1 teaspoon salt
- 800 ml of chicken broth
- 250 ml coconut milk
- salt, chilli, maple syrup to taste
- 1 bunch of parsley, plus a few sprigs of coriander, finely chopped
- 4 tbsp roasted and salted peanuts
For the pulled chicken:
- 3 tbsp sunflower oil
- 1 double chicken breast fillet (400-500 g)
- salt
Print Recipe
Pin Recipe Instructions
- For the soup, heat the oil in a large saucepan and sauté the onion cubes, the ginger cubes and the chili rings until translucent. After about eight to ten minutes, the onions have developed a fine sweetness that can now be used for the soup. Add the curry powder, sweat briefly and mix everything together. Add carrot and apple cubes, sauté for a few minutes, add salt and deglaze with the chicken stock.
- Cover the vegetables and cook over a low to medium heat for about 15-20 minutes until the carrots are tender. Pour in the coconut milk just before the end of the cooking time and simmer for two to three minutes.
- While the vegetables are cooking until they are soft, the plucked chicken can be prepared: To do this, divide the double chicken breast fillet once in the middle into two fillets and cut them into slices that are not too thin. Heat the oil in a large pan. Sear the chicken breast slices over medium to high heat once briefly (only about 30-60 seconds) until crispy, then reduce the heat and let the fillet pieces simmer for about ten to twelve minutes, turning in between.
- The low temperature (about level 3-4 at 9 in total) is important because the chicken remains particularly juicy and tender and can then be easily plucked. Take the meat out of the pan and carefully pluck it with a fork or your hands - if necessary, let it cool slightly beforehand.
- Puree the soup finely, season with salt and chilli and, if necessary, a little maple syrup and serve with finely chopped herbs, roasted peanuts and the plucked chicken fillet.
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