Mulligatawny Soup Recipe

by katerina on February 9, 2008

Mulligatawny is one of those recipes that has been around so long there isn’t really a recipe. I had seen one really good looking one in a book I had at the cabin, but alas I was at home so I did a bit of googling and threw this together. I was really happy with how it turned out in the end it was nice and light and refreshing but still had good solid flavours. I was also glad I used water rather than bought stock, I think you could use all water here and it would be just as good.

This again falls into my category of comfort food to solve the days problems. Last Friday when I made this I was stuck at home because of a backed up sump pump that was letting sewage into the garage. I happened to be leaving for work when people starting knocking on doors looking for a strata member. (Fucking strata, don’t get me started.) Not only was I stuck working at home but my internet kept going on and off and we all know how fun talking to the cable companies can be. Lucky for me I had everything needed to make this soup while I worked.

[print_this]Mulligatawny (serves 4)

2 tablespoons oil
salt and pepper
½ dozen chicken wings, or substitute thighs\drumsticks, bone in & skin on
½ onion, small dice
1 stalk celery, diced
1 large carrot, diced
1 tablespoon curry powder, or 2T if packaged
½ teaspoon ground cumin
2 cloves garlic, minced
2 tablespoons ginger, minced
1 tablespoon salt
8 cups water or chicken stock, (I used 2C homemade stock and the rest water)
¼ cup basmati rice
⅓ cup cilantro, minced
½ lemon, juiced

In a large dutch oven or soup pot over medium heat add oil. Sprinkle the chicken with salt and pepper and add to the pot. Fry on each side until it starts to brown, but not cooked through. Remove chicken from pot using a slotted soup. Add onion, carrots and celery and saute for 3 minutes stirring regularly and scrapping any chicken bits off the bottom with a wooden spoon. Add curry, cumin, ginger, garlic and salt and continue cooking for another three minutes stirring. Add stock (or water) and add back chicken and bring to a low simmer. Simmer uncovered for 45 minutes.

Remove soup from the heat, remove chicken pieces to a plate until cool enough to handle.(Note: if you are using larger chicken pieces, make sure they are cooked before removing them.) Remove and discard skin and bones, shred remaining chicken and keep aside. Skim any grease off the broth. (I found it easier to pour into a blender and let cool there then skim the fat). Put 1/2 of soup (without chicken) through a blender and add back to pot. Return soup to the heat and bring to a simmer. Add rice and cook for 10 minutes. Add chicken and continue cooking until rice is cooked. Stir in lemon juice and cilantro and serve hot.[/print_this]

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