Mulligatawny Soup Recipe
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,...
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Cooking tools:
- Immersion blender
- Blender
- Fine-mesh sieve
- Pot
- Skillet
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
Ingredients
- 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)
- 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
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