In the world of culinary delights, few things can compare to the comfort and warmth of a steaming bowl of Mulligatawny Soup.
This classic Anglo-Indian joy of cooking Mulligatawny Soup recipe combines the rich flavors of Indian spices with the heartiness of a good old-fashioned soup.
In this article, we’ll take you on a journey through the joy of cooking Mulligatawny Soup recipe that will tantalize your taste buds.
Joy Of Cooking Mulligatawny Soup Recipe
Recipe Details:
- Recipe Time: Approximately 45 minutes
- Course: Soup
- Cuisine: Anglo-Indian
- Yield: Makes about 6 servings
- Calories Per Serving: Approximately 250 calories (without chicken), approximately 350 calories (with chicken)
Ingredients You’ll Need
Before we dive into the cooking process, let’s gather the ingredients you’ll need to make Mulligatawny Soup. These are the building blocks of flavor that will create a memorable meal:
For The Soup Base:
- 2 tablespoons of vegetable oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves of garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper (adjust to taste)
- 1 cup of red lentils
- 6 cups of chicken or vegetable broth
- 1 can (14 ounces) of diced tomatoes
- Salt and pepper to taste
For The Flavorful Finish:
- 2 boneless, skinless chicken breasts (optional)
- 1/2 cup of coconut milk
- Juice of 1 lemon
- Fresh cilantro leaves for garnish
Cooking Mulligatawny Soup: Step By Step
Now that we have our ingredients ready, let’s get started on making this delectable soup:
Step 1: Sauté The Aromatics
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until they become tender and fragrant, about 5 minutes.
- Stir in the garlic and ginger and cook for another 2 minutes.
Step 2: Spice It Up
Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper to the pot. Stir well to coat the vegetables in the spices. Cook for 2-3 minutes to toast the spices.
Step 3: Simmer And Blend
- Pour in the red lentils, diced tomatoes, and chicken or vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are soft and the vegetables are tender.
Step 4: Add The Finishing Touch
- If using chicken breasts, remove them from the pot and shred them with two forks. Return the shredded chicken to the soup.
- Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
Serving And Enjoyment
Now that your Mulligatawny Soup is ready, it’s time to serve and savor the delightful flavors.
Ladle the soup into bowls, garnish with fresh cilantro leaves, and enjoy the aromatic blend of spices, hearty lentils, and creamy coconut milk.
This soup is a true culinary masterpiece that will warm your heart and soul.
Conclusion
The joy of Cooking Mulligatawny Soup recipe is not just about preparing a meal; it’s about creating a sensory experience that takes you on a culinary adventure.
The combination of Indian spices and comforting ingredients makes this soup a favorite for many.
So, roll up your sleeves, gather your ingredients, and let the joy of cooking Mulligatawny Soup recipe infuse your kitchen with warmth and flavor.
Joy Of Cooking Mulligatawny Soup Recipe
Ingredients
For The Soup Base:
- 2 tablespoons of vegetable oil
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves of garlic minced
- 1- inch piece of fresh ginger grated
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper adjust to taste
- 1 cup of red lentils
- 6 cups of chicken or vegetable broth
- 1 can 14 ounces of diced tomatoes
- Salt and pepper to taste
For The Flavorful Finish:
- 2 boneless skinless chicken breasts (optional)
- 1/2 cup of coconut milk
- Juice of 1 lemon
- Fresh cilantro leaves for garnish
Instructions
Step 1: Sauté The Aromatics
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until they become tender and fragrant, about 5 minutes.
- Stir in the garlic and ginger and cook for another 2 minutes.
Step 2: Spice It Up
- Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper to the pot. Stir well to coat the vegetables in the spices. Cook for 2-3 minutes to toast the spices.
Step 3: Simmer And Blend
- Pour in the red lentils, diced tomatoes, and chicken or vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are soft and the vegetables are tender.
Step 4: Add The Finishing Touch
- If using chicken breasts, remove them from the pot and shred them with two forks. Return the shredded chicken to the soup.
- Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
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