Review/Rate this Recipe Save to MyRecipes Rating:

Title: Mulligatawny Soup - Bill'S Easy-To-Make
Yield: 4 Servings

Ingredients

      2 cn chicken broth
      2 ts Knorr's Chicken Stock Base
      1 tb curry powder
    1/8 ts mace
      1 ts ginger, powdered
      1 ts garlic, minced
      1    chicken breast, skinless,
           -boneless; chopped
      1 md apple, peeled, cored,
           -chopped
      2    carrots, peeled, chopped
    1/2 md onion; chopped
      6 tb besan (chickpea flour); for
           -thickening*
    1/2 ts chile powder
      1    banana; peeled, chopped
      6 oz Kerr's Mango nectar
      6 oz coconut milk; shake can
           -before use
      4 tb cooking oil
           lemon juice, fresh is best

Instructions

* Get at an Indian store. Can use a flour roux as substitute.

Put 2 tbsp. oil into soup pan and saute chicken. Remove when done and chop
into
small pieces. Put 2 tbsp. oil into soup pan and saute onions and carrots
until
onions just start to turn brown. Add the chicken broth and Knorr's chicken
base. Add the garlic, banana and apple chunks, ginger, mace, chile powder
and
curry powder. Simmer for 30 minutes. Use hand blender to puree soup until
smooth. Add the besan and cook for 10 minutes to thicken. Add the coconut
milk
and mango nectar and stir. The soup should be about as thick as a split pea
soup. Use more besan if too thin. Add the diced chicken. To serve: Place
a 1/4
cup of hot cooked rice in the center of a shallow soup bowl. Add soup to
cover
rice. Garnish with several teaspoons of lemon juice into soup.
- - - - - - - - - - - - - - - - - -

NOTES : When I was working in Pakistan, my favorite food was the
Mulligatawny Soup at the Karachi Marriott hotel. The chef gave me his
recipe but it never made as good a Mulligatawny soup as he served.
I've been tinkering with the recipe for over a year and now it comes
very close and I've stopped tinkering. It's delicious.

Contributor: Bill Wight

Preparation Time: 0:45

Reviews