Mulligatawny soup
This soup was introduced to Ireland by Irish soldiers who served in the British army in India and has since become a part of traditional Irish cuisine.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Ingredients
|
1 |
|
onion, finely diced (brunoise) |
|
1 |
|
carrot, finely diced (brunoise) |
|
1 |
|
parsnip, finely diced (brunoise) |
|
1 |
stalk |
celery, finely diced (brunoise) |
|
3 |
cloves |
garlic |
|
1 |
cm |
ginger, grated |
|
2 |
tsp |
madras curry powder |
|
½ |
tsp |
ground cayenne pepper |
|
1.5 |
litre |
chicken stock |
|
200 |
g |
chicken thighs |
|
150 |
g |
orange lentils (masoor dal) |
|
4 |
tbsp |
almond slivers |
|
100 |
ml |
milk |
|
1 |
|
lemon |
|
1-2 |
tbsp |
mango chutney |
|
1 |
|
apple, finely diced (brunoise) |
|
2 |
tbsp |
sultana raisins, soaked |
|
1 |
tbsp |
coriander, chopped |
Preparation method
- Bruise the cloves of garlic.
- Gently fry the vegetable brunoise with the garlic for ten minutes until soft, but don't let them brown.
- Add the madras curry powder, ginger, and the ground cayenne pepper and fry briefly.
- Pour the chicken stock over the vegetables.
- Add the lentils and the chicken thighs and bring to the boil gently. Simmer for 35 minutes until the lentils start to fall apart.
- Soak the almond slivers in the milk.
- Remove the chicken from the soup and pull the meat.
- Add the almond slivers and milk to the soup.
- Purée the soup with a hand-held blender or in the blender.
- Season the soup to taste with lemon juice, pepper, and salt.
- Serve with the pulled chicken, mango chutney, raisins, apple, and chopped coriander.
Serving suggestions
- Serve the soup with basmati rice.
- Serve the soup with toasted almond slivers.
- Serve the soup with full-fat yoghurt that you stir through the soup or use as a topping.