Desperately seeking good Mulligatawny recipe

[wanderinggypsy]

I had the most delicious mulligatawny at a coffee shop the other day. It had a clear, vivid yellow broth (lots of turmeric, no apparent coconut milk), no lentils, big chunks of chicken and veggies, and it was insanely good.

Does anyone have a recipe that would compare? All the recipes I have found online call for coconut milk and lentils, and while I appreciate the authenticity of these ingredients, I'm not going for authentic... I'm going for delicious, mind bendingly good soup!

Any recipe offerings will be dearly appreciated forever.

[wanderinggypsy]

LOL, not a one? Seriously with all the food bloggers out there I thought someone would come forth!

I guess I'll have to wing it. Maybe if it's a raging success I'll post whatever I come up with, since there is clearly a deficit of delicious mulligatawny in the MDC community. So, happy Halloween and I'll see what I can do!

[ollyoxenfree]

I love mulligatawny soup! I haven't made it in years though.

I like a challenge, so I did find this recipe on the Food network site

http://www.foodnetwork.com/recipes/m...pe2/index.html

I haven't tried it so I can't vouch for it, but it doesn't have lentils or coconut milk. I don't know how close it comes to the one that's inspired you. Your best bet may be to ask the restaurant if they will share their recipe. A local newspaper used to have a column where readers requested recipes and the newspaper asked on their behalf. I think a lot of restaurants responded because it was good publicity.

[Otto]

You could try something like this as a base (it uses saffron rather than turmeric), just omit the coconut milk (and curry leaves if you don't have them), and improvise from there.

[BetsyS]

I've made a very simple, family friendly version from Family Fun that we all enjoyed.

http://bakingbuddies.blogspot.com/20...or-dinner.html

I'm not sure how authentic it is. no lentils, no coconut. but, it is very tasty.

[artemis33]

I love this recipe. Been making it for years. I usually double it so we'll have a little left over.

Mulligatawny

1 turnip chopped
1 small onion chopped
1 med carrot chopped
1 apple, peeled and chopped

3 TBS butter
2 TBS flour
1 TBS curry powder
3 c chicken stock
1/2 lb chicken, cut in small pieces (breast, boneless thighs, whatever)
bay leaf
thyme

parsley
1 TBS lemon juice
1/2 c heavy cream
salt and pepper to taste

basmati rice

Sautee vegetables until soft. Sitr in flour and curry, then add stock. Add chicken and spices. Simmer on low, covered, 1 1/2 hours. Add fresh parsley and lemon juice. Stir in cream. Serve over rice.

You can sub coconut milk if you want it dairy free.

[wanderinggypsy]

Oh thank you thank you! These look fabulous!!!!!!

[jtsmom]

I've never had it, but it sounds good, so maybe I'll give it a go. Thanks.

[cristeen]

If you're using red lentils, I'm not even sure you'd know it... they tend to just dissolve into the liquid.

I haven't tried this recipe, but it's from my Soup Bible - we're going through it and trying a recipe every week, and so far they've all been excellent.

4 Tbs butter
2 large chicken joints, about 12 oz each
1 onion, chopped
1 carrot, chopped
1 small turnip, chopped
1 Tbs curry powder, or to taste
4 cloves
6 black peppercorns, lightly crushed
1/4 c lentils
3 3/4 c chicken stock
1/4 c golden raisins

Brown the chicken in the butter, then set aside. Add the veggies and cook until lightly colored. Add the spices and cook 1-2 minutes. Add the lentils and stock and bring to a boil. Add the raisins and the chicken, cover and simmer about 75 minutes. Chop the meat and return to the soup, discarding skin and bones.