Christina's mulligatawny soup
Nov. 14th, 2022 10:19 amChristina's Mulligatawny soup
In soup pot, melt:
When oil is hot, add and sautee until onion is translucent:
Add to onion mixture and cook, stirring constantly, until fragrant (no more than a minute!):
Add to pot and simmer until flavors meld:
Make a roux and add to soup in a thin stream:
Here's where it gets fun. What veggies do you have on hand? Suggestions:
Toss in:
Serve with cilantro sprigs (or Thai basil) and Sriracha sauce. Got rice? put that in, as well.
In soup pot, melt:
- 1 tbs. coconut oil (or ghee)
When oil is hot, add and sautee until onion is translucent:
- 1c. chopped onion
- 3 cloves garlic, minced
- 2 tbs. grated ginger (keep your ginger in the freezer!)
Add to onion mixture and cook, stirring constantly, until fragrant (no more than a minute!):
- 2 tps. ground coriander
- 1 tsp. tumeric
- 1 1/2 tsp. cumin
- 1/4 tsp. cardamom (optional, start with a pinch and add more to taste)
Add to pot and simmer until flavors meld:
- 1/4 tsp. cayenne powder (I'd also recommend experimenting with a few chili peppers instead NOM)
- 1 tsp. salt (or to taste)
- 1 tbs. rice vinegar
- 5 cups chicken stock
- 1 sm. can unsweetened coconut milk
Make a roux and add to soup in a thin stream:
- 1 tbs. corn starch and 1 tbs. cold water
Here's where it gets fun. What veggies do you have on hand? Suggestions:
- 3 baby bok choy, sliced thin
- 2 carrots, grated
- 1/2 sweet red pepper, diced
- 1 cup snow peas
Toss in:
- 2 cups shredded, roasted chicken (no more wondering what to do with leftovers!)
Serve with cilantro sprigs (or Thai basil) and Sriracha sauce. Got rice? put that in, as well.