This recipe came from: https://soupaddict.com/2009/12/mulligatawny-soup/
*Pic 1 - https://soupaddict.com/2009/12/mulligatawny-soup/
Variations from Recipe as Written: I tripled the recipe. That's it!General Thoughts: Lisa blessed me by being my prep cook again tonight, doing the necessary chopping and grating on the produce (especially the onions, which always make me cry!), while I cut up and prepped the chicken and did the cooking. This one definitely required a fair amount of prep and was one of the more labor intensive recipes I've made in a while. It was not as over-the-top as some of the soups I've made in this project, but it did take us about an hour before everything made it in to the pot together. Maybe not bad, considering we tripled the recipe (which means triple the prep), but worth mentioning.
*Pics 2 & 3 - Pictures from when I made it
Potential Improvements? I think I'd definitely add more salt next time, seeing that was something several of my guests mentioned. Also, particularly if the crowd I am making for likes things on the spicier side (which I certainly do), I'd kick the spice up a notch by using spicy curry powder (instead of mild), a little more cayenne, and maybe even a bit of chili powder. If I'm feeling really froggy, I might even dice up a single serrano pepper (which have grown in popularity in southern Asian cuisine) to add to the veggie mix.
The. Smells. Were. Amazing! As soon as I put the chicken (tossed with flour and spices) into the pot to brown, all of the rich aromas became intoxicating. Garam masala, cumin, coriander, and cayenne combined to promise that this dish could be something special and, as soon as the chicken was finished, I certainly wouldn't have minded sitting right down and eating it over rice.
The taste was very solid! The soup had a rich, Indian flavor, full of the tastes of garam marsala and curry powder, in particular. One of our guests said it initially reminded him of a good chicken tikka masala. The coconut milk gave it a smooth, creamy broth that complimented the hearty texture of the soup, and the grated honey crisp apples imparted a little bit of tang, which was nice. But, the real star was the chicken, perfectly browned and spiced, each piece I got in my bowl was terrific.
There were some small things that could have been a little better... Several of the guests mentioned they thought it could use some more salt, and it did taste even better when I sprinkled some additional salt over my bowl. Also, while the flavors were rich and deep, it was not very (heat) spicy. As a result, several of our guests thought it could have used a bit more heat.
Lisa bought some naan bread, so I also made some fry bread to accompany the soup. It was my first time making it, and I am sorry to say I burned a good bit of it. Ooops! But, despite the fact that I overcooked it, it still turned out quite tasty and was a good companion for the Mulligatawny.
The taste was very solid! The soup had a rich, Indian flavor, full of the tastes of garam marsala and curry powder, in particular. One of our guests said it initially reminded him of a good chicken tikka masala. The coconut milk gave it a smooth, creamy broth that complimented the hearty texture of the soup, and the grated honey crisp apples imparted a little bit of tang, which was nice. But, the real star was the chicken, perfectly browned and spiced, each piece I got in my bowl was terrific.
There were some small things that could have been a little better... Several of the guests mentioned they thought it could use some more salt, and it did taste even better when I sprinkled some additional salt over my bowl. Also, while the flavors were rich and deep, it was not very (heat) spicy. As a result, several of our guests thought it could have used a bit more heat.
Lisa bought some naan bread, so I also made some fry bread to accompany the soup. It was my first time making it, and I am sorry to say I burned a good bit of it. Ooops! But, despite the fact that I overcooked it, it still turned out quite tasty and was a good companion for the Mulligatawny.
Potential Improvements? I think I'd definitely add more salt next time, seeing that was something several of my guests mentioned. Also, particularly if the crowd I am making for likes things on the spicier side (which I certainly do), I'd kick the spice up a notch by using spicy curry powder (instead of mild), a little more cayenne, and maybe even a bit of chili powder. If I'm feeling really froggy, I might even dice up a single serrano pepper (which have grown in popularity in southern Asian cuisine) to add to the veggie mix.
Polling the Fam: I certainly enjoyed this one (including its history and exotic origins) and would certainly make it again (particularly with the changes above). Becky and Jayson, who both do not normally like Indian food or curry, thought it was just okay, but said that the chicken was good. Fox and Hunter both said they liked it okay, but that it needed more spice. Lisa said she really liked it, but mentioned that it needed more salt, and she suggested using at least some spicy curry powder in the mix. Matt said he loved it and that it was great, but (like Lisa) recommended more salt and spice. Nicole said it was "perfect," with just the right amount of curry, and said the fry bread added the extra salt she wanted.
Verdict: Liked it. (4 stars)
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