Photo: Emeril's Mulligatawny Soup Recipe
Ingredients
- 4 tablespoons ghee or clarified butter
- 1 1/2 pounds diced boneless, skinless chicken thighs
- 2 tablespoons garam masala
- 1 3/4 teaspoons salt
- 2 cups small diced onions
- 1/2 cup small diced carrots
- 1/2 cup small diced celery
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 cups peeled, cored and diced Granny Smith apples
- 1 cup peeled and diced Yukon gold potatoes
- 1 cup peeled and diced sweet potatoes
- 1 cup dried red lentils
- 6 cups chicken or beef stock
- 3/4 teaspoons freshly ground black pepper
- 3/4 cup diced zucchini
- 3/4 cup diced yellow squash
- 1 cup tightly packed baby spinach
- 1 (14-ounce) can unsweetened coconut milk
- 1 cup peeled, seeded and chopped tomatoes
- 1 tablespoon apple cider vinegar
- 3 cups steamed white basmati rice
- 1/2 cup toasted, finely ground cashews
- 1/4 cup chopped fresh cilantro leaves
Directions
Set a 4 or 5-quart saucepan over medium heat and add the ghee. While the ghee is heating, season the chicken with the garam masala and 1/4 teaspoon of the salt. Once the ghee is hot, add the chicken and cook, turning often, until golden brown and fragrant, 6 to 8 minutes. Transfer the chicken to a plate and set aside to cool.
While the chicken is cooling, add the onions, carrots and celery to the hot pan and saute until lightly caramelized, about 4 to 5 minutes. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, sweet potatoes, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the reserved chicken, the remaining 1 1/2 teaspoons salt, the pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils and chicken are both tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary. To serve the soup, place 1/4 cup of the rice in a warmed bowl, and pour 8 ounces of the soup over the rice, garnish with a tablespoon of the cashews, and 2 teaspoons of the cilantro.
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By Lady_Di_MN
Golden Valley, MN
on November 27, 2012
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Very tasty, used chicken thighs for deep flavor. I had more liquid than in the picture... but I didn't measure and my preference is for more liquid than too dry. Definitely won 'most ingredients of the week' award, but well worth it! My teenage sons ate it, but they didn't ask for seconds. Husband said, "This is actually good," which I guess means he had low expectations. It's a keeper.
By paulmkolb
Ruidoso, NM.
on November 01, 2012
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I prepared this soup for a local fund-raising event and it won first place. I quadrupled the recipe and it resulted in about five gallons. I found it easier to sweat the onions, carrots and celery separately then transferring them to my large soup pot. After adding caramelized garlic,apples and ginger to the pot I added the stock, potatoes and lentils and brought to a boil. After simmering for ten minutes added the cooked chicken and the tomatoes and continued the recipe as written. I definitely will fix this most unusual and absolutely delicious concoction again. Paul K. Ruidoso, N.M.
By janice_10565049
new iberia, LA
on May 23, 2012
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Same comment as lots of others--very good soup, but 15 minute prep time--REALLY?! Maybe if you have Emeril's team of sous chef's working in your kitchen! With my husband washing and peeling and me chopping and starting the cooking, it still took at least 2 hours from start to finish. I use less than a pound of organic boneless, skinless chicken breasts instead of thighs. If you're a vegetarian, I don't think you'd miss the meat in this dish, just add extra veggies and the garam masala to the broth. I add extra gm, black pepper, garlic and ginger to kick it up.
Hint: Even though rice is mentioned at the end of the recipe, cook it first and get that of the way so you don't have to stop browning, peeling, chopping, stirring, caramelizing, etc. to get the rice going; don't want the soup nearly ready and realize when you're prepping the garnishes that you haven't started the rice! Thankfully, didn't happen to me, but I could see how it might slip by someone.
Read all 39 reviews