Best 3 Chicken Mulligatawny Soup From The Frugal Gourmet Recipes
Are you searching for a flavorful and economical chicken soup recipe? Look no further! This article presents the best recipe for chicken mulligatawny soup, inspired by the renowned cooking show "The Frugal Gourmet". This hearty and aromatic soup combines the goodness of chicken, lentils, and an array of spices, making it a perfect meal for any occasion. With its rich, creamy texture and delightful taste, this soup is sure to please your palate and warm your soul.
Check out the recipes below so you can choose the best recipe for yourself!
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
MULLIGATAWNY SOUP ( CHICKEN )
I am not sure if I should list this under Indian, or English foods since it was a creation by English folks who found themselves in India. I found this in one of my cookbooks. Since I make my meal plans off of RecipeZaar exclusively I have not been using the cookbook. I figured I would put a few here so I can use them. The cookbook is "Red Hot" the ingredients list and directions have been slightly altered. This book was written in the UK I changed things a little to be clearer to me and other US readers. If you would like different measurements let me know, the book has things in metric and imperial measures also.
Provided by Teddys Mommy
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in deep sided frying pan (if you have one big enough) or stock pot, brown chicken over medium high heat, when brown set chicken aside.
- Add chopped onion, carrot and turnip to the frying pan and cook, stirring occasionally until they are lightly browned. Add the curry powder, cloves and black peppercorns and cook for 1-2 minutes before adding the lentils.
- Add stock to pan, bring to boil then add the raisins, chicken, and juices from chicken. Cover and simmer over low heat for about 1 1/4 hours.
- Remove the chicken from the pan and discard the skin and bones. Chop the chicken into bite sized pieces, return to the soup and heat until chicken is warmed.
- The recipe suggests using red lentils for a nice color but states you can also use green or brown ones.
CHICKEN MULLIGATAWNY SOUP
This is a hearty, somewhat spicy soup. We like it a lot and I am writing it down after receiving a copy from my friend. Soup can be frozen before adding coconut milk, lemon juice and coriander.
Provided by Hannelu
Categories Chicken Breast
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large pan and add onions, garlic, ginger and green curry paste.
- Cook stirring until onion is soft.
- Add carrot, cinnamon quill, lentils, potatoes and chicken stock.
- Simmer, covered about 30 mins or until potatoes are tender.
- Discard cinnamon quill.
- Tast & if too hot use skin of one small lemon, add water or additional stock to reduce the heat and taste is as desired.
- Process 1/2 the lentil mixture until smooth,.
- return to pan with remaining lentil mixture and chicken.
- Simmer uncovered until chicken is tender.
- Vitamize the soup - but not to smooth.
- Finally before serving add coconut milk, coriander and lemon juice.
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture.
- Don't be afraid to experiment with different spices. A little bit of curry powder, garam masala, or cumin can go a long way.
- Be patient. This soup takes some time to simmer, but it's worth it in the end.
- Serve with your favorite toppings. Some popular options include rice, yogurt, and cilantro.
- Make a big batch. This soup freezes well, so you can enjoy it all week long.
Conclusion:
Chicken mulligatawny soup is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover chicken, and it's also a healthy and affordable meal. So next time you're looking for a comforting and flavorful soup, give chicken mulligatawny a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love