Chicken Mulligatawny Soup Recipe

Name: Chicken Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut or vegetable oil; 4 chicken thighs; 4 chicken drumsticks; 1-2 medium-hot red chiles, deseeded and finely chopped; 2 tablespoons finely chopped fresh ginger; 6 garlic cloves, peeled and finely sliced; 6 shallots, peeled, halved and finely sliced; 1 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 12 ounces yellow split peas, rinsed; 5 cups chicken stock; 1 14-ounce can coconut milk; 4 tablespoons fresh lemon juice; coarsely chopped cilantro; finely sliced scallions; coarsely chopped roasted peanuts; finely sliced red chiles

Servings: persons

1 tablespoon peanut or vegetable oil
4 chicken thighs
4 chicken drumsticks
1-2 medium-hot red chiles, deseeded and finely chopped
2 tablespoons finely chopped fresh ginger
6 garlic cloves, peeled and finely sliced
6 shallots, peeled, halved and finely sliced
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
12 ounces yellow split peas, rinsed
5 cups chicken stock
1 14-ounce can coconut milk
4 tablespoons fresh lemon juice
coarsely chopped cilantro
finely sliced scallions
coarsely chopped roasted peanuts
finely sliced red chiles

1
Heat oil in a large saucepan over medium-high heat.
2
Season the chicken thighs and drumsticks and brown them on all sides.
3
Once browned, transfer them to a bowl.
4
Turn down the heat and add the chile, ginger, garlic and shallot to the pan.
5
Cook until softened and aromatic, stirring occasionally.
6
Stir in the spices and the split peas and return the chicken to the pan.
7
Add the stock and season with salt.
8
Bring to a boil, and then cover and simmer for 45 minutes until the split peas are tender and chicken is separating from the bone.
9
Give the soup a stir to make sure split peas aren't sticking.
10
Remove chicken pieces and transfer to a board or plate.
11
Shred the meat, discarding the skins and bones.
12
Return the chicken to the soup, add the coconut milk and bring to a boil.
13
Season to taste with lemon juice and more salt.
14
Serve in warm bowls sprinkled with cilantro, scallions, chile and peanuts.

1194

kcal

Calories

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon peanut or vegetable oil, 4 chicken thighs, 4 chicken drumsticks, 1-2 medium-hot red chiles, deseeded and finely chopped, and more.

Yes, Chicken Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Mulligatawny Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions