Mulligatawny Soup

Mulligatawny Soup

Sometimes a great recipe comes along and captures my imagination. And if it has potential to spread across all seasons, then I like it even more. My next thought will have you thinking I’m on the crazy side, but what would life be like without original and sometimes crazy thoughts and moments? So although the temperature is currently close to the 90s, I still sometimes have the urge for a nice warm soup.

When the temperature rises I serve my soup in the evenings and usually not quite as hot as I would on a cold winter day. The below soup caught my eye when I was going through some old recipes in my grandmothers cookbook. She was a nanny in London when she was very young and I guess this recipe is from that time she spent with her English family. Mulligatawny Soup literally means “pepper water,” and it supposedly found its way to the western world through British soldiers stationed in India during the 18th century. It’s originally a spicy curry based soup with chicken, lamb or beef thickened with rice. Apples and heavy cream were added later for texture and extra flavor. It has a beautiful yellow orange color from the curry and all of the right ingredients for a healthy and easy to prepare dish using my handy dandy Aroma rice cooker.

In my version I will use brown Basmati rice, chicken breast, green apples and coconut milk. The green apples will add a sour, crunchy bite and the coconut milk a dose of sweetness. I can already imagine the blended taste of these flavors and cannot wait to see the reaction from my family.

Vegetables

Ingredients

2 cups of Basmati rice, rinsed
1 lb of chicken tenders cut into small bite-sized pieces, seasoned with salt and pepper
3 garlic cloves, shopped
1 yellow onion, shopped
1/2 leeks, cleaned well and sliced thinly
2 carrots, peeled and diced
2 tsp of fresh grated ginger
4-5 cups of chicken broth
2 green apples, peeled and cut into small bite-sized pieces
2 cups of coconut milk
3 tsp of curry powder
1 tsp of turmeric
olive oil for sautéing
fresh parsley, chopped for decoration
hot sauce or red pepper flakes to taste (Tip: have guests add heat to their liking)
salt and pepper to taste

Directions

Add broth and bring to a boil.Add the rice into your rice cooker with 2 cups of water and set to the “Steam” function for 15 minutes. Remove, fluff with a fork and set aside. Using the Sauté-Then-Simmer™ (STS™) function on your rice cooker, set the time for 20 minutes and add olive oil and brown the chicken pieces until done or for about 7-9 minutes. Remove chicken and set aside. Add garlic, onion, leeks, carrots and ginger and sauté until browned a bit or about 4-6 minutes. Add curry and turmeric and stir until mixed. Add broth and bring to a boil. Close the lid and let steam for 30 minutes. Open the lid and add chicken, apples, coconut milk and more salt and pepper if necessary.

When ready to serve, spoon the rice on the bottom of the serving bowls and ladle soup on top with chopped parsley and hot sauce. Serve with Indian style flat bread and enjoy!

Over to You
What’s your version of Mulligatawny soup? Share and inspire us!

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