How to Make Indian Mulligatawny Soup Asian Cooking Recipe Cuisine

India Mulligatawny Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

1 tablespoon ghee (clarified butter), or vegetable oil

 1 onion, chopped

 4 cloves garlic, minced

 2 teaspoons grated fresh ginger

 2 green chile peppers, chopped

 1/4 teaspoon ground cinnamon

 1/4 teaspoon ground cloves

 2 teaspoons ground coriander seed

 1 1/2 teaspoons ground cumin

 1 teaspoon ground turmeric

 4 pods cardamom, bruised

 1 tablespoon chopped fresh curry

 1 carrot, chopped

 1 apple - peeled, cored, and chopped

 1 large potato, peeled and diced

 1 cup Masoor red lentils, rinsed, drained

 8 cups chicken broth

 1 tablespoon tamarind concentrate

 1 tablespoon lemon juice

 2 cups coconut milk

 2 tablespoons chopped fresh cilantro


Directions:

1. Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.

2. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.

3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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