Eurasian mulligatawny soup

Eurasian mulligatawny soup

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From
South East Asian Food

Ingredients

Quantity Ingredient
1 chicken
extra chicken feet or carcase, to enrich the stock
2-4 tablespoons mulligatawny soup powder, (see below)
1 thick slice ginger
2 garlic cloves, sliced
3 shallots, sliced
lots fresh curry leaves
salt
2 limes, juiced, or more to taste
sippets, made from small cubes white bread fried in oil until brown and then drained
fried onion flakes

Mulligatawny soup powder

Quantity Ingredient
3 tablespoons coriander seed
1 tablespoon cumin seed
1 tablespoon fennel seed
1 teaspoon whole black peppercorns
1/4 teaspoon turmeric powder
2 cloves
1cm piece cinnamon bark
1 teaspoon brown mustard seed
6 dried chillies, seeded, soaked in warm water until soft and then squeezed dry

Method

  1. Cover the chicken with water, bring to the boil and poach until tender. Take out the chicken and shred, keeping the meat aside and putting the bones and some extra chicken feet back into the water. Simmer for about 2 hours to make a concentrated stock.
  2. To make the mulligatawny soup powder, grind the ingredients in a food processor attachment.
  3. Strain the stock into a small saucepan, bring to the boil and add mulligatawny powder to taste. Pound ginger, garlic and shallots to a fine paste and add to the boiling soup with shredded chicken, lots of curry leaves and salt to taste.
  4. Bring back to the boil and add enough lime juice to make the soup good and sour. Serve the soup in individual bowls, garnished with sippets and fried onion flakes.
Tags:
SBS
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