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 karenise3_12649620
Thousand Oaks, 43
on January 27, 2012
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I made this soup last night and it was absolutely delicious and will become one of my soup recipes that I will use over and over! Be aware though, the prep time is more like an hour. Suggestions: I added 3 tablespoons of tomato paste blended with a little of the broth and then poured that into the soup with a gentle stir at the end. I believe this helped provide depth and better color of the broth. I also added about 1/4 tsp. of cayenne pepper to give it a bit of a kick. So incredibly yummy!
By gigi1947
on January 19, 2012
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This is my alltime favorite soup recipe. I've made it five times. It's unique. Everyone loves it.Do make and use clarified butter, it's extra work, but important for flavor. I like to tweak recipes as much as the next cook, but don't fool with this one. It's perfect as is. Make the garam masala yourself ahead of time to keep on hand. That said, I would love to watch a single experienced chef try to do the prep for this dish in fifteen minutes! The knives would be at warp speed... aq lethal blur! Fifteen minutes is laughable...It's more like an hour and fifteen minutes, a lot longer than I usually like to take, but the result is absolutely worth itì
By ccbrowne_12642142
Raleigh, 73
on October 24, 2011
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This soup was simply delicious. I served 9 people, including 4 fairly picky teenagers... all loved it. The flavors layer in a complex and surprising way and are even richer the next day. I was a little anxious about making my own garam masala so I used a pre-bottled one from the grocery store. I also reduced the garlic by half based on another review and was glad that I did. Definitely a keeper.
Read all 34 reviews