Mulligatawny Soup" Check out our Insider Mulligatawny Soup Recipe In No Time!" Mulligatawny-Soup is a curry flavored soup of Anglo-Indian origin. It is sometimes incorrectly regarded as the national soup of India. Rice and noodles are the common ingredients in the soup. Let's check out this recipe which i found in a popular magazine. This soup is high rated and strongly recommended by chef. Give a try!
Chicken Mulligatawny-Soup
Ingredients 2 tbsp of butter, 2 celery (chopped), 1 carrots (peeled and chopped), 1 large onions (peeled and chopped), 1 chile pepper (seeded and deveined), 4 cups of chicken stock, 1 tbsp of curry powder, 1/4 cup of lentil, 1/2 cup of coconut milk or whipping cream, 1 cup od cooked rice (eg. basmati), 1 cup of shredded cooked chicken, 1/2 cup of tart raw apple (chopped finely), salt and pepper to taste. The Making Prepare a saucepan, melt butter, saute celery, carrots, onions and pepper over low heat until onion is soft. Stir in curry powder and cook for 3 minutes. Pour in chicken stock, chicken, lentils, bring to boil. Reduce heat and simmer for half an hour. Meanwhile, cook the rice. After the soup simmered for half an hour, add seasoning to taste. Transfer the soup into a blender, puree until smooth. Return to pot, heat soup over low heat, add coconut milk or cream. Take the pot to the table, as well as individual bowls of warm rice (heated in the microwave, if necessary), shredded chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley). For Serving : Have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup bowls are nice here), then pile on a big spoonful of chicken & apple. Ladle the soup on top, then drip coconut milk/cream into the center and swirl--and sprinkling with fresh cilantro and parsley.
Homemade Mulligatawny Soup Another style of Great Mulligatawny Soup recipe. Ingredients You shall prepare for 2 ounces of dried tamarind, 2 pints of beef stock, 2 ounces of butter, 1 large onions (peeled and sliced), 1 garlic cloves (peeled and sliced), 1 teaspoon of ground ginger, 2 teaspoons of pepper, 2 teaspoons of coriander, 1/2 teaspoon of ground fenugreek, 1/2 teaspoon of chili powder, 1 1/2 teaspoon of turmeric, 1 1/2 teaspoon of salt, chopped green pepper for garnishing (optional item) The Making Prepare a saucepan, add in dried tamarind and enough of beef stock to cover, bring to boil. Remove the pan from heat and let the tamarind soak for about 3 1/2 hours. Heat a saucepan, melt butter, saute onions and garlic for few minutes until soft. Add in ginger, ground coriander, fenugreek, chili powder, pepper & salt, turmeric, cook for another few minutes. Stirring constantly. pour in remaining beef stock. Strain the tamarind liquid through a wire sieve over a small bowl, pressing to extract as much liquid as possible. Add the tamarind juice into the saucepan and simmer for 20 minutes. Add seasoning & garnish with green onions before serving. Serve hot.
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