Mulligatawny Soup My Way and It's Thai Inspired!
A fusion of red lentils, jasmine rice, vegetables and chicken made quicker with Thai red curry paste. Hearty, healthy and satisfying. Coconut milk adds lovely creaminess and a subtle coconut flavor.
Servings: 6 bowls; makes 8 cups
Equipment
- 1 heavy soup pot I use a dutch oven; enamel over cast iron
Ingredients
- 2 teaspoons coconut oil organic, divided
- 1/2 pound chicken tenderloins* tendons removed
- 4 teaspoons Red Thai Curry Paste Maesri Brand, divided
- 1 cup carrots peeled, 1/2 inch dice
- 1/2 cup celery peeled, 1/2 inch dice
- 1/2 cup shallots peeled, 1/2 inch dice
- 3/4 cup red lentils (dal)
- 1/2 cup chopped tomatoes in juice I use Pomi Brand
- 1/2 medium apple peeled, 1/2 inch dice
- 5 cups chicken broth (homemade preferable, or vegetable broth)
- 13.5 ounces coconut milk (one can, not "lite")
- 1/2 cup Jasmine rice
- 2 teaspoons fresh lime juice
Garnishes:
- 2 tablespoons fresh basil leaves
- 2 tablespoons fresh parsley coarsely chopped
Instructions
Cook Chicken:
- Wash and dry chicken. Cut each tenderloin into 3 lengths crosswise. Add then to a bowl with 1 teaspoon Red Curry Paste, mix in well. (can set aside or refrigerate for 15 minutes.)Heat ONE teaspoon coconut oil in the soup pot, set heat to medium. When warm, add chicken and cook, turning with tongs until cooked through, but not golden, about 4 minutes. Add to a plate, set aside (will be "pulled" and added to the soup.)
Make the Soup:
- No need to clean pot - add ONE teaspoon coconut oil, set heat to medium-low. Add carrots, celery and carrots. Cook for one minute. Add 3 teaspoons of Thai red curry paste and lentils, stir up cook one minute.Add tomatoes and apple, give a big stir. Add 5 cups of broth, one can coconut milk and Jasmine rice. Bring to a boil, stir, then cover and set to a slow simmer.
- Cook the soup for 12 - 15 minutes. Will have thickened nicely DO NOT overcook, the soup is ready when the rice and lentils are just tender, yet not overcooked - they will continue to cook off the stove. Pull the chicken into 1/2 inch pieces and stir into the soup.
- Taste the soup! It you want a bit spicier, add more curry paste by the teaspoon. Add lime juice and taste for salt. This will depend on the saltiness of your broth. If you want additional ginger flavor, add 1 teaspoon finely grated to the pot at the end.
Notes
*Chicken tenderloins - can use boneless chicken breasts or thighs.
For a Vegan/Vegetarian Version: Omit chicken, add an extra cup of vegetables; use vegetable broth.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
For a Vegan/Vegetarian Version: Omit chicken, add an extra cup of vegetables; use vegetable broth.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 348kcal | Carbohydrates: 30g | Protein: 20g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 166mg | Potassium: 890mg | Fiber: 9g | Sugar: 6g | Vitamin A: 4328IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 5mg