6 - 8 servings
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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

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