CHEF JOHN'S MULLIGATAWNY SOUP
I'm showing you my take on what is considered one of the world's greatest soups. Which was invented, I hear, because British soldiers in India weren't able to start a meal without soup. This is incredibly hearty, savory, and comforting, and something that should be on every soup lover's bucket list. Serve with naan.
Provided by Chef John
Categories Chicken Soup
Time 1h40m
Yield 6
Number Of Ingredients 29
Steps:
- Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on opposite side, 4 to 5 minutes more.
- While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
- Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
- While chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes. Stir in tomato paste and continue to cook for 3 minutes more. Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
- Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 30 minutes.
- Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 30 minutes more. Taste and adjust as needed.
- Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 28.6 g, Cholesterol 53.6 mg, Fat 9.2 g, Fiber 5.7 g, Protein 17.6 g, SaturatedFat 3 g, Sodium 1590.5 mg
MULLIGATAWNY SOUP
This soup is a British-Indian cuisine hybrid, the result of colonizers' encounters with rasam - a spiced, soupy dish often enriched with lentils, sometimes served over rice - from Tamil Nadu, a region in southern India. "Milagu tannir," which means pepper water, was how Tamil people described some versions of rasam; it morphed into mulligatawny when the British made it thick, chunky and meaty. In the cookbook "Classic Indian Cooking," the author Julie Sahni wrote that she fell in love with mulligatawny when she first encountered it in Germany. "The present version bears no resemblance whatever to the traditional rasam," she said, adding, "Because of its unorthodox origin, Indian cooks have had a field day exercising their creative genius with it." This version is thickened with a roux, masoor dal and coconut milk, and bolstered with chicken thighs and tart apple. Curry powder is not a traditional Indian ingredient, but it reflects the dish's British influence.
Provided by Sarah DiGregorio
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, cayenne and cumin seeds, and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds. Add the carrot, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients, about 2 minutes.
- Add the chicken, masoor dal and chicken broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
- Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
- Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.
MULLIGATAWNY SOUP II
Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.
Provided by MC
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 21
Steps:
- Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
- Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
- Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.8 g, Cholesterol 5.5 mg, Fat 22 g, Fiber 13.9 g, Protein 12.4 g, SaturatedFat 18.3 g, Sodium 29 mg, Sugar 5.7 g
MULLIGATAWNY SOUP
Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt
Provided by Esther Clark
Categories Lunch, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
- Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.
Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
More about "mulligatawny soup i recipes"
MULLIGATAWNY SOUP - JO COOKS
From jocooks.com
4.5/5 (104)Calories 424 per servingCategory Main Course, Soup
- In a large Dutch Oven or soup pot melt the butter over medium-high heat. Add the onion, carrot, celery and garlic to the pot, season with salt and pepper, stir then cook for about 3 minutes until the onion and carrot softens and the garlic becomes aromatic.
- Add the chicken thighs to the pot then season them with salt and pepper. Stir and cook for about 5 minutes until the chicken is no longer pink. Don't worry if it's not cooked through.
- Add the chicken broth, rice, coconut milk, lower the heat to a medium-low then let the soup cook for about 10 minutes or until the rice is cooked through.
THE BEST MULLIGATAWNY SOUP RECIPE - CRAVING TASTY
From cravingtasty.com
4.8/5 (32)Total Time 1 hr 20 minsCategory SoupCalories 692 per serving
- Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
- Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
MULLIGATAWNY SOUP (EASY VERSION) - IMMACULATE BITES …
From africanbites.com
HEARTY MULLIGATAWNY SOUP - VIKALINKA
From vikalinka.com
INDIAN MULLIGATAWNY SOUP RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
BEST MULLIGATAWNY SOUP RECIPE - HOW TO MAKE …
From delish.com
MULLIGATAWNY SOUP - SOUPADDICT
From soupaddict.com
MULLIGATAWNY SOUP - EATINGWELL
From eatingwell.com
CHICKEN MULLIGATAWNY SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 45Calories 368 per servingCategory Soup, 1-pot, Comfort Food
EGUSI SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
MULLIGATAWNY SOUP - PINCH OF NOM
From pinchofnom.com
INSTANT POT MULLIGATAWNY SOUP RECIPE | FEASTING AT HOME
From feastingathome.com
MULLIGATAWNY SOUP - RACHEL COOKS®
From rachelcooks.com
MULLIGATAWNY SOUP RECIPE - SERIOUS EATS
From seriouseats.com
RECIPETIN EATS’ CREAMY CHICKEN AND BACON CHOWDER CHECKS ALL …
From smh.com.au
MULLIGATAWNY RECIPE - BBC FOOD
From bbc.co.uk
MULLIGATAWNY SOUP RECIPE | BON APPéTIT
From bonappetit.com
ICONIC MULLIGATAWNY VEG SOUP RECIPE - IFOOD.TV
From ifood.tv
MULLIGATAWNY SOUP | CREAMY, DELICIOUS SOUP | MADE FAMOUS BY …
From spicedblog.com
CHARITIESLADY ON TWITTER: "@ROLLFORFELICITY I RECOMMEND …
From twitter.com
BEST SLOW COOKER RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
THE EASIEST MULLIGATAWNY SOUP (VEGETARIAN!) | LIVE EAT LEARN
From liveeatlearn.com
5 STRAWBERRY RECIPES THAT EMBRACE THE FRUIT’S SAVORY SIDE
From washingtonpost.com
HOW TO MAKE MULLIGATAWNY SOUP FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
You'll also love