You may have noticed that there is no Culinary Fundamentals post today. I apologize. The holiday season is becoming extremely hectic and I have no time to come up with a from-scratch recipe for you just this minute. I am having a lot of fun with the series, so I am not giving up just yet, so stay tuned for more in the New Year!
Today I thought I would offer just a quick recipe for a very warming and comforting soup.
On those chilly winter nights when you need something quick and easy but tasty and maybe just a little more than plain, this soup is for you. With a vibrant blend of spices, vegetables and accoutrement, it makes for a tasty addition to your soup repertoire.
Don’t be afraid of the amount of spices in this blend, it really does give the soup that full flavour. If you don’t want it too spicy, simply leave out the cayenne and chile flakes and you should be fine!
One Year Ago: Christmas Baking Part II
Chicken Mulligatawny
Yield: 2 litres
Prep Time: 20 minutes
Cooking Time: 1 hour and 15 minutes.2 tbsp butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 granny smith apple (or other tart apple), peeled, cored and diced
1″ piece fresh ginger, finely minced
2 cloves garlic, grated or minced
1 tsp cumin
1 tsp ground coriander
1 tsp tumeric
1 Tbsp curry powder
1/4 tsp cayenne pepper
1/4 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/2-1 tsp crushed chiles (optional, if you want it spicy. Adjust to taste.)
1 cup brown rice
1 400ml can coconut milk (shake the can well before opening)
1 1/2 litres chicken stock, low sodium
1 14oz can diced tomatoes or 1/2 lb. fresh diced tomatoes, seeded and peeled
2 precooked chicken breasts, diced
juice of one lemon
salt to taste
sour cream and cilantro to garnish (optional)1. In a large stock pot, melt butter over medium heat. Add vegetables, apple, ginger and garlic and sauté until translucent.
2. Add spices and rice, stir and cook 2 minutes.
3. Pour in stock, tomatoes and coconut milk. Stir and bring to boil. Lower to a simmer and cook for one hour, stirring every ten minutes or so to prevent the rice from burning.
4. Add chicken breasts 15 minutes before done and finish with lemon juice to enliven the flavours.
5. Garnish with sour cream and chopped cilantro if desired.
Similarly delicious recipes from other blogs:
Chicken Curry Salad on Simply Recipes
Curry Puffs on Rasa Malaysia
Thai Spiced Pumpkin Soup on 101 Cookbooks
Spicy Red Lentil and Tomato Soup on Andrea’s Recipes
Mandy (Spicy Chicken and Rice) on Arabic Bites
This sounds wonderful and delicious!
This looks so delicious! I love the apple in there!
Looks awesome! Might be perfect for dinner tonight!
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Awesome soup Elizabeth! It helped with my stuffed nose too 😀
wow great soup love all the spices in here
Merry Christmas
Rebecca
This looks like a great soup for a cold winter night. I’ve been meaning to make Muligatawny soup as it is one of my dad’s favorites, so this is great timing.
I,ll have to make it. Sounds so good for our winter nights. It’s hectic around here too with the Holidays coming.
I am truly loving the Culinary Fundamentals series so I am glad that you are going to continue publishing it!!
I love this soup and haven’t made it in ages but given that we are being deluged with rain, it sounds like just the thing for this week!
I can practically smell the spices. Looks like a good soup to make after my upcoming Christmas gorge-fest. I know what you mean about the craziness of the holiday season, but we’ll all be back to normal soon 🙂 Have a great X-Mas.
I’m of course wondering how this compares to the soup Nazi?
Best soup this side of New York!
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Perfect, the mulligatawny soup I was looking for that reflects the recipe I made many years ago. And, oh, btw, it’s Paleo! I’ll be omitting the rice but I’m sure my new cooking client won’t miss it.
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Perfect,can you make paleo chicken soup
wow thank can you make paleo chicken soup