Chicken Or Lamb Mulligatawny Soup No Soup For You Next Recipes
CHICKEN MULLIGATAWNY SOUP
The list of ingredients is long, but don't let that intimidate you! It's actually quite easy to make. You can find the more exotic ingredients at Asian markets, natural food markets, or the Asian section of well-stocked grocery stores. This soup tastes best when made 24 hours before eating.
Provided by Lux
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 59m
Yield 8
Number Of Ingredients 19
Steps:
- Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
- Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
- Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.7 g, Cholesterol 19.8 mg, Fat 15.5 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 10.1 g, Sodium 626.7 mg, Sugar 4.2 g
CHICKEN OR LAMB MULLIGATAWNY SOUP, "NO SOUP FOR YOU, NEXT!&
This recipe was given to me from a friend years ago. She made it one time for a function and I thought it was incredible! She photo copied it out of her cookbook and some how I ended up washing it in my jeans pocket. But it worked when I made it from the very clean folded paper.
Provided by knobbyknee
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Saute lightly (do not brown) the onion, carrot, celery and butter.
- Stir in the flour and curry powder and cook for about 3 minutes.
- Pour in the broth and bay leaf and simmer for 15 minutes.
- Next add the apples, rice, meat, salt, pepper, thyme, and lemon rind, simmer for 15 more minutes.
- Immediately before serving, stir in the hot cream or coconut milk.
- Remove bay leaf before serving.
Nutrition Facts : Calories 380.9, Fat 23.7, SaturatedFat 13.9, Cholesterol 76.8, Sodium 1480.9, Carbohydrate 29.1, Fiber 2.1, Sugar 3.5, Protein 12.7
MULLIGATAWNY SOUP ( CHICKEN )
Although this soup sounds a little different, it is really, really good. Most of the time there are no leftovers.
Provided by yogabead
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt chicken fat in a heavy kettle; add onion, carrots, celery, green pepper and apples.
- Simmer 10-15 minutes or until vegetables are tender but not brown.
- Combine 1/2 C chicken broth with the flour and mix well.
- Add to vegetables, stirring constantly to blend.
- Add tomatoes, salt, pepper, curry powder and 3 1/2 C chicken broth.
- Blend; heat to boiling; reduce heat and simmer one hour.
- Add cubed, cooked chicken and simmer 5-10 minutes longer.
- Serve at once.
Nutrition Facts : Calories 151.4, Fat 6.9, SaturatedFat 2, Cholesterol 21.1, Sodium 662.8, Carbohydrate 12, Fiber 1.6, Sugar 5.5, Protein 10.1
MULLIGATAWNY SOUP II
Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.
Provided by MC
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 21
Steps:
- Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
- Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
- Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.8 g, Cholesterol 5.5 mg, Fat 22 g, Fiber 13.9 g, Protein 12.4 g, SaturatedFat 18.3 g, Sodium 29 mg, Sugar 5.7 g
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