Emeril's Mulligatawny Soup
Votes: 6
Time: 1 hour.
Complexity: easily
Quantity: 3 liters
Complexity: easily
Quantity: 3 liters
Emeril's Mulligatawny Soup - A Step-by-Step Guide to Making It.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of diced skinless and boneless chicken thighs
- 1 cup peeled and diced Yukon Gold potatoes
- 1 cup peeled and diced sweet potato
- 1 cup dry red lentils
- 3/4 tbsp. diced zucchini
- 3/4 tbsp. diced yellow zucchini
- 1 cup peeled, seeded and chopped tomatoes
- 4 tbsp. l. ghee or ghee
- 2 tbsp spice mix Garam masala
- 1 and 3/4 teaspoons salt
- 2 cups finely diced onion
- 2 tablespoons minced garlic
- 1/2 cup finely diced carrots
- 1/2 cup finely diced celery
- 2 tablespoons chopped ginger
- 2 cups peeled and cored
diced Granny Smith apples - 6 cups chicken or beef broth
- 3/4 tsp ground black pepper
- 1 cup baby spinach (packed firmly)
- 1 can (400 g) unsweetened coconut milk
To serve:
- 1 tbsp. apple cider vinegar
- 3 cups of boiled white basmati rice
- 1/2 cup roasted and chopped cashews
- 1/4 cup chopped fresh cilantro leaves
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Recipes with similar ingredients: chicken thighs, carrot, celery, ginger root, onions, garlic, sweet potato, apples, garam masala, lentils, zucchini, yellow zucchini, spinach, tomatoes, coconut water, apple cider vinegar, basmati rice, cashew nuts, cilantro, ghee
Cooking the dish according to the recipe:
- Place a 4-5 quart saucepan over medium heat and add the ghee. While it's heating, season the chicken with garam masala and 1/4 teaspoon salt. When the oil is hot, add the chicken and cook, turning frequently, until golden brown and fragrant, 6-8 minutes. Transfer the chicken to a plate and let cool.
- While the chicken is cooling, add the onion, carrot, and celery to the hot pan and sauté until caramelized, about 4-5 minutes. Add the garlic, ginger, and apples and sauté until the apples are caramelized, about 7-8 minutes.
Place the potatoes, sweet potatoes, and lentils in a saucepan with 4 cups of chicken broth. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
Add chicken, remaining 1 1/2 teaspoons salt, pepper, remaining 2 cups chicken broth, zucchini, yellow squash, spinach, coconut milk, and tomatoes. - Continue to simmer the soup until the lentils and chicken are tender, another 10-15 minutes. Remove from the heat and stir in the apple cider vinegar. Taste and adjust seasonings if needed. To serve, place 1/4 cup of rice in a warmed bowl, pour in 250 ml of soup, and garnish with a tablespoon of cashews and 2 teaspoons of cilantro.
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