Mulligatawny Soup
Mulligatawny Soup
There are many ways to make mulligatawny soup; a rendition of something that started on the island of Ceylon (now Sri Lanka) and in local lexicon was called peppered water. In this case I used apples and butternut squash because they happen to be in season at the same time. I have seen recipes using lentils, rice, and other ingredients using the same base of stock, coconut milk, and curry.
2 tablespoons olive oil or vegetable oil
1 cup chopped onion, or about 1/2 medium onion
1 cup diced carrot, or one large carrot
1 cup diced celery, or two medium stalks
2 tablespoons minced ginger root
2 cloves garlic, minced
1 1/2 tablespoons curry powder, or less if the curry is a hot curry
1 can, 14 oz, unsweetened coconut milk, about 2 cups
3 cups chicken stock
2 cups butternut squash in small cubes
2 apples, cores removed, diced
2 cups cooked chicken in cubes
kosher salt and freshly ground black pepper
2 scallions, root and very dark leaves removed, cut in 1/2 inch sections
2 tablespoons fresh cilantro leaves
In a soup pot or dutch oven heat the oil over medium high heat. Once heated, reduce the heat to medium and add the onion, carrot, and celery. Saute for about 5 minutes. Add the ginger and the garlic and saute for a minute or two more. Add the curry powder, the chicken stock, and the squash. Simmer the mixture for about 15 minutes to soften the squash.
Add the coconut milk and the chicken. Simmer for 10 minutes to allow the chicken to warm through. Add the apples and simmer for 5 minutes. You want the apples to be cooked but firm. Check for seasoning with salt and pepper.
Place the soup in bowls and garnish with a few pieces of the scallions and a few leaves of the cilantro.
This makes 6 soup course portions. Or if eating this as the main meal 4 entree portions.