Sunday, February 20, 2011

Mulligatawny Soup

Mulligatawny spices and chopped garlic

I'm so happy that this recipe makes enough soup that I have 4 servings in the freezer. The mouthful of a name derives from the Southern Indian Tamil language and means "pepper water." The texture is silky and the flavors are sweet and tangy with a bite of spice. No wonder Kramer loved going to the Soup Nazi to have a taste! You can even purchase the supposed secret recipe at But why bother when there are so many variations out there to experiment with? I've seen recipes that include lamb, chicken, apples, cream, cayenne, almonds, coconut milk, lemon juice...bold and gentle flavors alike. Luckily, the Asian Food Market and local Indian Grocery supplied just the ingredients I needed! This is one recipe from Epicurious that I've tried and really love!

Mulligatawny Soup

1/4 cup vegetable oil
3 cups chopped onions (1lb)
5 garlic cloves, chopped
1 1/2 Tbsp garam masala
1 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper
2 bay leaves

2 cups dried red lentils
8 cups homemade chix stock

2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 Tbsp fresh lemon juice

2 cups cooked basmati rice (I prefer brown)
Lemon wedges for serving

Heat vegetable oil in heavy large pot over medium high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and saute 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.

Workin gin batches, puree soup in blender until smooth, or use a stick blender in the pot. Stir in chicken, coconut milk and lemon juice. Season with salt and pepper.

Divide rice among bowls, pour soup over and serve with lemon wedges.

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