Mulligatawny Soup
Created by Luvcookn on June 25, 2012
- Servings: 5
- Prep Time: 20m
- Cook Time: 65m
- Recipe #5799
Ingredients
- 1 1/4 pounds chicken thighs (or any other parts you want to use)
- 4 cups water
- 1 tablespoon butter (or ghee)
- 2 large garlic cloves, minced
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 1/2 cups carrots, chopped
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 2 cups chicken broth
- 2 teaspoon salt or to taste
- Coconut milk (1 can, optional...but really gooda)
- Fresh coriander and pepper to garnish
How to Make
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Step 1: In a 4 qt pot, simmer the chicken, covered in 4 cups of water until tender, about 30 minutes.
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Step 2: Remove, cool, skin, debone, and chop the meat; set aside.
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Step 3: Save the stock in the pot and add the chicken broth.
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Step 4: Heat a large frying pan and add the butter (ghee), garlic, onion, celery and carrot.
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Step 5: Saute just until the onion is tender; add this to the pot of reserved stock and broth.
How to Make
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Step 6: Add remaining ingredients except the garnishes and chicken.
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Step 7: Cover and simmer for 30 minutes; add deboned chicken and coconut milk if using.
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Step 8: Simmer for 5 minutes; garnish with fresh coriander and pepper.