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  Added: Apr 03, 2008  •  Visited (270)  •  Print version Print this recipe (10)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mulligatawny Soup
What You Need:
  • 1¼ pounds chicken thighs
  • 8 cups water
  • 1 tablespoon Ghee or butter
  • 2 cloves garlic, peeled and minced
  • 1 medium yellow onion, peeled and chopped
  • 2 stalks celery, chopped
  • 1½ cups chopped carrots
  • ¼ teaspoon turmeric
  • ½ teaspoon ground coriander seeds
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground dried ginger
  • 2 teaspoons salt

    GARNISHES
  • Chopped fresh coriander
  • Freshly ground black pepper

  • How To Cook:
    1. In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes. Remove, cool, debone, and chop the meat and skin coarsely. Save the stock in the pot. Set the meat aside.

    2. Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot. Saute just until the onion is tender. Add this to the pot of reserved stock.

    3. Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken. Cover and simmer for 30 minutes.

    4. Add the deboned chicken. Simmer for 5 minutes. Garnish with the fresh coriander and black pepper. I like lots of black pepper in this dish!

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Carrot
    Main Ingredient » Vegetables » Celery
    Dish » Soup

     





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