Mullagatawny Soup (As made in India)

The poultry stock can be made 3-5 days ahead and refrigerated, or frozen for up to 3 months. The completed soup actually improves in flavor when made 1-2 days ahead, as the spices continue to bloom and meld. Cool completely before storing in airtight containers in the refrigerator.

Store in an airtight container in the refrigerator for up to 5 days. The soup can also be frozen for up to 3 months. Reheat gently over medium-low heat, stirring occasionally. Add a splash of stock or water if the soup has thickened too much during storage. Garnish with fresh cilantro and a squeeze of lemon juice just before serving to brighten the flavors.