Chicken Mulligatawny Soup

• 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.

peanut, chicken thighs, chicken, red chiles, fresh ginger, garlic, shallots, ground turmeric, ground cumin, ground coriander, peas, chicken stock, coconut milk, lemon juice, cilantro, scallions, peanuts, red chiles

Taken from www.foodrepublic.com/recipes/chicken-mulligatawny-soup-recipe/ (may not work)