I've made mulligatawny soup ever since I was a newlywed. My original recipe from Bon Appetit magazine has always been a long drawn-out affair starting with a whole raw chicken and ending with a cup of whipping cream. It's really delicious, see here.
Mulligatawny is a classic Anglo-Indian soup, the name of which means "pepper-water". Something I read recently makes me think that there may originally have been a strictly vegetarian Indian version of this soup. However, that is not the version I love. The one I love has definitely been Anglicized. It is filled with chicken, sweetened with apples and thickened with cream.
This week I decided to see if I could adapt the recipe to make it easier to make and a little more healing. The result is a soup that makes up quickly and tastes delicious.
Since I didn't have the two made up versions side by side to taste test, I couldn't compare them. I do know that the original recipe was much more layered with flavors. However, anyone can easily make up the new adapted recipe and will find it utterly enjoyable to eat.
This soup takes an hour or so to cook up, but I find that this is the kind of cooking that takes a little attention, but then allows you to tackle your email between steps.
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A simple Mulligatawny
This Mulligatawny is a simple, mild flavored version of the original spicy soup. If you prefer stronger flavors, add lemon, cayenne pepper and curry powder to taste.
4 T coconut oil
2 lg onions chopped medium fine
1 1/2 c celery chopped medium fine
3 carrots sliced thin
4 t curry powder (or more to taste)
32 oz organic chicken broth
1/2 c uncooked rice
3 apples peeled and cored (the original recipe called for tart Granny Smiths but I used sweet red apples here)
1/2 t thyme
1 t salt
1/2 t white pepper
4 raw organic boneless chicken thighs cut into bite-sized pieces
1 c thick canned coconut milk
Melt the coconut oil in a soup pot and bring the heat to medium. Add the onions, celery and carrots and saute, stirring occasionally for twenty minutes or so until vegetables are softened. Add the curry powder, chicken broth, rice, apples, thyme, salt and pepper. Cover the pan and cook until rice is done, stirring occasionally. Add the chicken pieces and cook until chicken is done, stirring occasionally. Stir in the coconut milk and serve.
Mulligatawny is a classic Anglo-Indian soup, the name of which means "pepper-water". Something I read recently makes me think that there may originally have been a strictly vegetarian Indian version of this soup. However, that is not the version I love. The one I love has definitely been Anglicized. It is filled with chicken, sweetened with apples and thickened with cream.
This week I decided to see if I could adapt the recipe to make it easier to make and a little more healing. The result is a soup that makes up quickly and tastes delicious.
Since I didn't have the two made up versions side by side to taste test, I couldn't compare them. I do know that the original recipe was much more layered with flavors. However, anyone can easily make up the new adapted recipe and will find it utterly enjoyable to eat.
This soup takes an hour or so to cook up, but I find that this is the kind of cooking that takes a little attention, but then allows you to tackle your email between steps.
A simple Mulligatawny
This Mulligatawny is a simple, mild flavored version of the original spicy soup. If you prefer stronger flavors, add lemon, cayenne pepper and curry powder to taste.
4 T coconut oil
2 lg onions chopped medium fine
1 1/2 c celery chopped medium fine
3 carrots sliced thin
4 t curry powder (or more to taste)
32 oz organic chicken broth
1/2 c uncooked rice
3 apples peeled and cored (the original recipe called for tart Granny Smiths but I used sweet red apples here)
1/2 t thyme
1 t salt
1/2 t white pepper
4 raw organic boneless chicken thighs cut into bite-sized pieces
1 c thick canned coconut milk
Melt the coconut oil in a soup pot and bring the heat to medium. Add the onions, celery and carrots and saute, stirring occasionally for twenty minutes or so until vegetables are softened. Add the curry powder, chicken broth, rice, apples, thyme, salt and pepper. Cover the pan and cook until rice is done, stirring occasionally. Add the chicken pieces and cook until chicken is done, stirring occasionally. Stir in the coconut milk and serve.
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