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Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 1200 s
Cook time: 1800 s
Total time: 3120 s
Yield: 6
Ingredients: 4 tablespoons Rice white long-grain regular raw unenriched; 250 grams Beverages water tap drinking; 250 grams Chicken broiler or fryers breast skinless boneless meat only raw; 80 grams Onions yellow sauteed; 4 Units Garlic raw; 1/2 Inch Ginger root raw; 1/2 teaspoon Salt table; 1/4 teaspoon Spices pepper black; 500 grams Beverages water tap well; 4 tablespoons Oil olive salad or cooking; 1 Unit Onions raw; 1 teaspoon Ginger root raw; 1 teaspoon Garlic raw; 1 Unit Peppers hot chili green raw; 1/2 cup Pigeonpeas immature seeds cooked boiled drained with salt; 4 tablespoons Rice white long-grain regular raw unenriched; 2 tablespoons Tomato products canned paste without salt added; 4 cups Soup stock chicken home-prepared; 2 Units Spices bay leaf; 2 teaspoons Salt table; 1 teaspoon Spices coriander seed; 2 teaspoons Spices curry powder; 1/2 teaspoon Spices turmeric ground; 1/2 cup Nuts coconut milk canned (liquid expressed from grated meat and water); 50 grams Limes raw; 1/4 teaspoon Spices paprika

52'

Let's cook

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Not included in this recipe

Peanuts

Gluten

Fish

Egg

Crustaceans

Soup

Peanuts-Free

Gluten-Free

Ingredients

Servings

- 6 Portions +

Rice, white, long-grain, regular, raw, unenriched

4 tablespoons Rice, white, long-grain, regular, raw, unenriched

Beverages, water, tap, drinking

250 grams Beverages, water, tap, drinking

Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

250 grams Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

Onions, yellow, sauteed

80 grams Onions, yellow, sauteed

Garlic, raw

4 Units Garlic, raw

Ginger root, raw

1/2 Inch Ginger root, raw

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, black

1/4 teaspoon Spices, pepper, black

Beverages, water, tap, well

500 grams Beverages, water, tap, well

Oil, olive, salad or cooking

4 tablespoons Oil, olive, salad or cooking

Onions, raw

1 Unit Onions, raw

Ginger root, raw

1 teaspoon Ginger root, raw

Garlic, raw

1 teaspoon Garlic, raw

Peppers, hot chili, green, raw

1 Unit Peppers, hot chili, green, raw

Pigeonpeas, immature seeds, cooked, boiled, drained, with salt

1/2 cup Pigeonpeas, immature seeds, cooked, boiled, drained, with salt

Rice, white, long-grain, regular, raw, unenriched

4 tablespoons Rice, white, long-grain, regular, raw, unenriched

Tomato products, canned, paste, without salt added

2 tablespoons Tomato products, canned, paste, without salt added

Soup, stock, chicken, home-prepared

4 cups Soup, stock, chicken, home-prepared

Spices, bay leaf

2 Units Spices, bay leaf

Salt, table

2 teaspoons Salt, table

Spices, coriander seed

1 teaspoon Spices, coriander seed

Spices, curry powder

2 teaspoons Spices, curry powder

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Nuts, coconut milk, canned (liquid expressed from grated meat and water)

1/2 cup Nuts, coconut milk, canned (liquid expressed from grated meat and water)

Limes, raw

50 grams Limes, raw

Spices, paprika

1/4 teaspoon Spices, paprika

Mulligatawny Soup

Nutri value

Go to instructions

Instructions

5 Steps

52'

Total

20'

Preparation

30'

Cooking

Waiting

Step by step

1 of 5

10'

Step 1

Rice For Garnish
1. Rinse the rice three times.
2. Boil on high heat with 1 cup water till all of the water is absorbed (about 10-15 minutes).
3. Cover and set aside for later.

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2 of 5

10'

Step 2

Chicken For Garnish
1. Boil the chicken with all of the ingredients and two cups of water till cooked through (about 20-30 minutes).
2. Remove the chicken from the water and shred it into pieces.
3. Set aside for later.

Check

3 of 5

15'

Step 3

Mulligatawny Soup
1. Add the chicken stock, pigeon peas, basmati rice, tomato paste, bay leaves, curry leaves, salt, coriander powder, curry powder, and turmeric, and start to cook.
2. Heat the olive oil in a frying pan.
3. Add the diced onions and green chili and saute till the onions are just wilted.
4. Add the ginger and garlic and continue to saute till the onions are translucent.

Check

4 of 5

15'

Step 4

5. Add this mixture to the soup and simmer for 30 minutes.
6. Remove the bay leaves and use an immersion or regular blender to puree the soup.
7. Add the coconut milk and simmer for another 10 minutes.

Check

5 of 5

Step 5

8. Serve with a garnish of rice, shredded chicken and a lime wedge.

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