Saturday, March 7, 2009

Mulligatawny Soup

Mulligatawny Soup

Chicken carcass with some meat (Can place bones and water in fridge overnight and skim fat)
2 cups baby carrots
2 cups celery
2 Bay leaves
2 quarts water

Place carcass, diced carrots, diced celery, water and bay leaves in a large stainless steel pot. Boil several hours until the stock reduces and becomes thicker. Remove bones. In a heavy skillet add 1 tbsp. of Coconut oil, butter or ghee.


1/4 Large onion (or more if you like)
2 leeks
4 cloves garlic
2 teaspoons grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom, or 4 bruised pods

or substitute curry powder

Cook onion and leeks until softened and translucent. Add garlic, ginger, and spices, stirring, until mixture is browned lightly and fragrant.


2 large carrots, chopped
1 large Granny Smith apple - peeled, cored, and chopped

Transfer to soup pot.

1 tablespoon tamarind concentrate (optional)
2 cups coconut milk (I leave this out and let my kids add it to their own)
2 cups chopped cooked chicken
2 tablespoons chopped fresh coriander (cilantro) leaves
Salt and pepper to taste

Bring to a simmer, then let cool before serving.

Add 1 cup of pre-soaked and cooked brown rice (optional)

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