This spicy Anglo-Indian soup dish is like a curry but not as overpowering nor as thick. It’s especially satisfying on a cold, rainy day.
- 2-3 tbsps meat curry powder
- 1 thumb-sized piece of ginger, chopped finely
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped finely
- 1 cup red lentils, rinsed
- 6 cups chicken stock
- 2 cooked chicken drumstick meat, shredded
- Lemon juice
- 1 tbsp salt
- 1 tbsp oil
- Fresh Chinese celery and fried shallots for garnish
- Cooked rice, as needed
Peel and chop onion, ginger and garlic. Leave aside.
Heat 1 tbsp oil in a pot. Saute onion, ginger, garlic and curry powder till the oil rises from the mixture.
Add lentils, then the chicken stock. Bring to a boil and when the lentils have softened, season with salt. Simmer till lentils melt into the soup.
Add a squeeze of lemon juice, if you like.
To serve, put some shredded chicken and 1 tbsp of cooked rice in a bowl, and pour hot soup over them. Garnish with fried shallots and celery.
Chef’s Tip: You can use coconut milk to thicken the soup or red lentils to add more flavour.
Recipe: Sylvia Tan / Photo: Ng Sor Luan / The Straits Times