Jennifer's Week Five Recipe: Mulligatawny Soup

I had mulligatawny soup once, years ago, and I recalled enjoying it. So when I saw the recipe in The Joy of Cooking: All About Soups and Stews I had to make it.


Mulligatawny Soup

2 pounds chicken thighs, skinned and bones removed, cut into bit-sized pieces (you can buy them boneless and skinless)
3 tablespoons vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, finely minced
One 1-inch piece fresh ginger, peeled and finely minced
1 tablespoon curry powder
2 tablespoons water
4 cups chicken stock
1/2 teaspoon salt
1 cup unsweetened coconut milk (optional)


Heat vegetable oil over medium-high heat. When heated, add the onion, stirring until golden brown, about 7 to 8 minutes. The add garlic, ginger and curry, cook and stir for 30 seconds. Add chicken and water. Cook, stirring, until the chicken loses its raw color. Stir in the chicken stock and salt. Bring to a boil, reduce heat to medium, and simmer until the chicken is cooked through, 20 to 30 minutes. Stir in the coconut milk and simmer for 5 minutes. Serve with rice.


Would I make this again? Well, yes, but with some changes. I may add carrot and celery to it next time. Some mulligatawny soups also have lentils - it all depends on the recipe. I knew something was missing while I was eating it last night, I just could not remember what. I looked up some other recipes for this soup and decided to add the vegetables mentioned above during the next go around. I made a double batch and froze what we didn't eat.