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Soup Nazi’s Spicy, Creamy Mulligatawny Soup

Soup Nazi’s Spicy, Creamy Mulligatawny Soup

Recipe Book: Family Cookbook

This golden yellow meal-in-a-bowl is as festive as soup gets. A dozen crunchy, spicy, chewy, crispy, salty embellishments compete for attention in this exotically spiced, chile-hot, lightly thickened, silky smooth soup.
Soup

Ingredients

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Cooking for
6 people

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    Ingredients

    Optional Embellishments

    Preparation

    1

    Step 1

    In a large stock or soup pot, arrange the chicken pieces, onion, carrot, and celery. Cover with chicken stock and water, and slowly bring to a simmer.

    2

    Step 2

    Simmer slowly, partially covered for 30 minutes, replenishing water as it evaporates.

    3

    Step 3

    Remove from the heat, and let cool for at least an hour or until cool enough to handle the chicken.

    4

    Step 4

    Remove the chicken to a platter and separate the skin and bones from the meat. Tear the meat into small bite-size pieces and reserve.

    5

    Step 5

    Add the skin and bones back to the stock and simmer, partially covered, for an additional hour, replenishing water as it evaporates.

    6

    Step 6

    Strain the stock into a large bowl. You should have at least 8 cups of stock after evaporation. If not, add additional chicken stock. Discard the depleted chicken.

    7

    Step 7

    In a large soup pot, melt the butter and sweat the onions until tender but not browned, about 15 minutes.

    8

    Step 8

    Add the celery, carrot, ginger, garlic, Serrano chile, Garam Masala, and turmeric and cook for an additional 5 minutes, stirring a few times in the process.

    9

    Step 9

    Add 8 cups of chicken stock and simmer, partially covered until the celery and carrots are very tender.

    10

    Step 10

    Add the coconut milk and stir to blend.

    11

    Step 11

    Using an immersion blender, puree the soup.

    12

    Step 12

    Pour the pureed soup through a triple mesh strainer into a large bowl. Transfer the remaining solids to a blender, add a little of the strained soup and blend until velvety smooth. Add back to the soup.

    13

    Step 13

    Taste the soup for seasoning and adjust with salt and pepper.

    14

    Step 14

    If necessary to soften the flavor, simmer the soup for another 10 minutes or so. You can also soften the flavor by adding ½ cup of cream.

    15

    Step 15

    To serve, arrange embellishments in small bowls on the dining table.

    16

    Step 16

    Mound ½ cup cooked, heated rice in the center of each large soup bowl and top with heated shredded chicken.

    17

    Step 17

    Ladle the hot soup around the rice and chicken, and serve with a wedge of lime. Let guests help themselves to the embellishments.

    • Cook Time

      1 min

    • Serves

      6 people
    Recipe By

    Recipe By

    Yves Asselin

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