My Mulligatawny Soup Recipes

THE BEST MULLIGATAWNY SOUP RECIPE

The Best Mulligatawny Soup Recipe image

Provided by Victor

Categories Soup

Time 1h20m

Number Of Ingredients 17

Ingredients

6 chicken thighs ((about 1 lb total, skinless, boneless, cut into 1/2-inch cubes; see notes for substitutions))
1/2 cup yellow onions (chopped)
2 celery stalks (chopped)
2 small carrots (diced)
1 leek (thinly sliced (white part only))
1/2 stick butter ((unsalted))
2 Tbsp all-purpose flour
2 tsp mild curry powder (or medium / hot for more burn in your mouth)
5 cups chicken stock ((or chicken broth))
1/2 apple (cored and finely chopped)
1/4 cup white rice
Salt (to taste)
Freshly ground black pepper (to taste)
1/8 tsp ground nutmeg
1/8 tsp dried thyme
1 cup heavy cream (heated (optional))
Chopped fresh parsley

Steps:

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 flour and the curry, and cook over medium heat for 5 more minutes.
Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.
Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
When serving, add heated cream (optionally) and chopped fresh parsley.

Nutrition Facts : Calories 692 kcal, Carbohydrate 30 g, Protein 43 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 282 mg, Sodium 746 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

MULLIGATAWNY SOUP

Mulligatawny Soup image

One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 16

Ingredients

1 medium tart apple, peeled and diced
1/4 cup each chopped carrot, celery and onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground mace
6 cups chicken or turkey broth
1 cup cubed cooked chicken or turkey
1 medium tomato, peeled, seeded and chopped
1/2 cup chopped green pepper
2 whole cloves
1 tablespoon minced fresh parsley
1 cup cooked rice

Steps:

In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. , Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.

Nutrition Facts : Calories 160 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 925mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

MULLIGATAWNY SOUP I

Mulligatawny Soup I image

The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.

Provided by L. Peter

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

Ingredients

½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
½ cup heavy cream, heated

Steps:

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g

MY MULLIGATAWNY SOUP

My Mulligatawny Soup image

This is an adaption from a couple of different recipes and has become a favourite of ours. I use skim evaporated milk with a couple of drops of coconut essence instead of coconut milk. This is a warming healthy soup, with lots of spicy flavour.

Provided by Sueie

Categories Asian

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon oil
1 small onion, chopped
1 clove garlic
1 teaspoon minced ginger
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon curry powder
1 medium carrot, chopped
1 small potato, peeled and chopped
1/2 cup lentils
1 small apple, peeled and chopped
2 cups chicken stock
1 teaspoon lime juice
1 can coconut milk
2 tablespoons chopped fresh coriander

Steps:

Heat oil in large pan, addd onion, garlic,ginger, chilli and spices.
Cook, until onion is lightly browned and spices are fragrant.
Add carrot, apple, potato, lentil and chicken stock and then bring to boil, simmering until lentils and vegetables are cooked- about 15- 20 minutes.
Blend soup until smooth, then add lime juice, coconut milk and coriander.
Heat through but do not boil.

MULLIGATAWNY SOUP

Mulligatawny Soup image

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

Ingredients

1/4 cup vegetable oil
1 red or yellow onion, minced
Salt
8 garlic cloves, smashed and chopped
2 tablespoons minced ginger (from about 2 inches of peeled ginger root)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 pound boneless, skinless chicken thighs, cut into bite-sized chunks
1 cup masoor dal (split red lentils)
6 cups chicken broth or stock
1 (14-ounce) can coconut milk
Juice of 1 lime (about 1½ tablespoons)

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

Mulligatawny soup image

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

Ingredients

20g butter
2 tbsp olive oil
1 onion, finely chopped
2 celery sticks, chopped
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 garlic cloves, chopped
1 thumb-sized piece ginger, peeled and grated
1 eating apple, cored and chopped
1½-2 tbsp medium curry powder
1 tsp ground cumin
¼ tsp sweet smoked paprika
1.2l hot chicken stock
1 tbsp tomato purée
100g basmati rice
1 tbsp mango chutney
½ lemon, juiced
½ small bunch of coriander, shredded
yogurt, to serve

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

AUTHENTIC MULLIGATAWNY SOUP

Authentic Mulligatawny Soup image

This is an authentic recipe adapted from "The Food of India" cookbook. My family has been loving this soup for years! If you want an authentic Mooloogoo Thani soup, this is it!

Provided by Axe1678

Categories Asian

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
1 teaspoon ginger, crushed
1 teaspoon garlic, crushed
1 large onion, sliced
2 tablespoons besan flour (gram flour)
1 green apple, peeled and diced
1 tablespoon curry powder, heaping
1/4 teaspoon turmeric powder
2 medium tomatoes
1 bay leaf
1 teaspoon fresh coarse ground black pepper
3 cups chicken stock
1 1/2 tablespoons boiled rice (optional)
3 1/2 ounces cooked chicken, shredded
lemon wedge

Steps:

Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the onion and saute until onion is transparent.
Add the gram flour, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and chicken stock.
Bring to a boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender.
Add the rice if using and chicken.
Stir well and serve with lemon wedges.

Nutrition Facts : Calories 220.7, Fat 11.1, SaturatedFat 2, Cholesterol 24, Sodium 281.9, Carbohydrate 19.2, Fiber 2.9, Sugar 9.7, Protein 12.1

SLOW-COOKER MULLIGATAWNY SOUP

Slow-Cooker Mulligatawny Soup image

This soup is the result of British colonizers' encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that's often made with lentils. "Milagu tannir," or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book "From Curries to Kabobs," the author Madhur Jaffrey wrote that mulligatawny was "an essential part of my childhood," as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers' palates, and thus it has few rules. Ms. Jaffrey noted that "some curry powder has to be included for a true East-West flavor," as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.

Provided by Sarah DiGregorio

Time 6h10m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/4 cup vegetable oil
8 garlic cloves, smashed and chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 cup masoor dal (split red lentils)
2 tablespoons tomato paste
2 tablespoons minced ginger (from about 2 inches of peeled ginger)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
1 teaspoon coarse kosher salt, plus more to taste
4 cups chicken broth or stock
1 (5-ounce) can coconut cream (about ⅔ cup)
Juice of 1 lime (about 1½ tablespoons)

Steps:

Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

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