Best The Soup Peddlers Mulligatawny Recipes

CHEF JOHN'S MULLIGATAWNY SOUP

Chef John's Mulligatawny Soup image

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

Ingredients

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 ¼ cups boneless, skinless chicken thighs
1 teaspoon kosher salt, or more to taste
1 tablespoon curry powder
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
¼ teaspoon ground mustard
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper
4 cloves garlic, minced
1 tablespoon finely grated fresh ginger
1 large yellow onion, diced
2 carrots, diced
2 stalks celery, diced
1 tablespoon tomato paste
1 cup cubed Yukon Gold potatoes
½ cup seeded and diced tomato
2 small Granny Smith apples - peeled, cored, and diced
½ cup dry red lentils
1 bay leaf
1 teaspoon tamarind paste
6 cups chicken broth
3 tablespoons coconut cream
½ cup plain Greek yogurt, or to taste
¼ cup chopped fresh cilantro, or to taste
¼ cup sliced green onion, or to taste
1 pinch red pepper flakes, or to taste

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

Mulligatawny Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 first-course servings

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter
1 large Spanish onion, chopped
6 cloves garlic, finely chopped
3 tablespoons finely chopped peeled, fresh ginger
1/2 jalapeno, stemmed, seeded, and chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/4 cup all-purpose flour
1 3/4 cups red or pink lentils
9 cups chicken broth, homemade or low-sodium canned
3 tablespoons minced fresh coriander (cilantro) leaves, plus 12 sprigs
1 cup unsweetened canned coconut milk
1/4 cup freshly squeezed lemon juice, plus lemon wedges for garnish
2 teaspoons kosher salt
Freshly ground pepper

Steps:

Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more.
Pour in the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool.
When the lentil mixture has cooled, stir in the cilantro. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat.
Whisk the coconut milk, lemon juice, salt, and season with pepper to taste. Divide among warm soup bowls and garnish with the coriander sprigs. Serve immediately with the lemon wedges.
Cook's Note: If making the soup in advance, adjust it's consistency when re-heating with water or broth, since it has a tendency to thicken as it sits.
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MULLIGATAWNY

Mulligatawny image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 16m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 tablespoons butter
1 boneless, skinless chicken breast, cut into small bite-size pieces
3 cloves garlic, finely minced
1 medium onion, diced
1/4 cup all-purpose flour
1 heaping tablespoon curry powder
4 cups low-sodium chicken broth
2 cups half-and-half (can also use milk or coconut milk)
1 heaping tablespoon brown sugar, or to taste
Kosher salt and freshly ground black pepper
1 Granny Smith apple

Steps:

Add the butter to a pot over medium heat and let it melt. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook, stirring, for a couple of minutes. Sprinkle the flour over the chicken and onion mixture and stir to combine. Stir in the curry powder and cook for 1 minute, stirring constantly. Pour in the chicken broth and stir to combine; cook for another minute to thicken. Add the half-and-half, brown sugar and some salt and pepper and cook for 5 more minutes.
Meanwhile, peel and dice the apple. Add the apples to the pot and cook for another 5 minutes. Taste, adjust the seasonings and serve!