Not the greatest picture…it doesn’t do this wonderful soup justice! Use more broth in your bowl.
Mulligatawny, a part of Anglo-Indian cuisine and Seinfeld’s Soup Nazi fame, is a perfect change from a traditional chicken and rice soup. Be sure to use bone-in chicken, a nice fresh squeeze of lemon juice, and if you are a fan, a decent pile of cilantro on top. I like to use a mixture of California Calrose rice and quinoa (1 1/2 cup and 1/2 cup when dry), cooked together in a pressure cooker or rice cooker as the base (merely because it is my children’s’ favorite). This recipe comes from an adorable cookbook from the Great Pacific Northwest called The Asian Grandmother’s Cookbook. I have not yet been disappointed by a recipe in this book. And why would I? Grandmother’s know best. Enjoy!
2 tablespoons vegetable oil
2 small yellow onions, very finely chopped (about 1 1/2 cups), divided
3 cloves garlic, run through a garlic press or chopped very finely
3 to 4 pound chicken, skinned and cut into 18 pieces
1/2 cup cooked long-grain rice (preferably basmati)
1 large lemon
Chopped cilantro for garnish
In a large pot, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add half the onions and the garlic and cook until the onions are light golden, 3 to 4 minutes. Add the chicken pieces and lightly brown them on all sides, 4 to 5 minutes.
Add the remaining onions, the water, ginger, paprika, cumin, turmeric, and black pepper. Bring to a boil. Reduce the heat to medium. Cover and simmer for 10 to 15 minutes, or until the chicken is tender and cooked through.
Remove the chicken pieces from the soup and scrape the meat from the bones. Skim off any fat and scum that has risen to the surface of the soup Cut or shred the meat with your fingers and return to the soup. Add the coconut, curry, and salt and return to a boil. Turn off the heat.
Spoon cooked rice into bowls. Ladle soup over the rice and squeeze about 1 teaspoon lemon juice into each bowl. Garnish with cilantro and serve hot.