June 25, 2012
"The name comes from "mullaga" (pepper) and "tanni" (water). There are a thousand variations of this soup and this is one of them. It is delicately spiced with a wee bit of heat."
- Serving Size: 1 (595.8 g)
- Calories 380.7
- Total Fat - 26.9 g
- Saturated Fat - 8.2 g
- Cholesterol - 146.5 mg
- Sodium - 1823.2 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 2.4 g
- Sugars - 4.1 g
- Protein - 24.8 g
- Calcium - 63.5 mg
- Iron - 1.8 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.2 mg
In a 4 qt pot, simmer the chicken, covered in 4 cups of water until tender, about 30 minutes.
Remove, cool, skin, debone, and chop the meat; set aside.
Save the stock in the pot and add the chicken broth.
Heat a large frying pan and add the butter (ghee), garlic, onion, celery and carrot.
Saute just until the onion is tender; add this to the pot of reserved stock and broth.
Add remaining ingredients except the garnishes and chicken.
Cover and simmer for 30 minutes; add deboned chicken and coconut milk if using.
Simmer for 5 minutes; garnish with fresh coriander and pepper.
Tips & Variations
No special items needed.