Most people can’t hear the words “mulligatawny soup” without thinking of the soup nazi from Seinfeld. “No soup for you!”
It always makes me think of this restaurant my aunt and uncle took me to in Salzwedel, Germany. Chinese buffet restaurant, owned by a man from India. The combination works, don’t ask me how. I don’t remember anything else on the menu.
One of his soups was this mulligatawny. To. Die. For. My taste buds remember, so I’ve kind of been obsessing over this. For six months I’ve been trying to find a recipe that’s close.
I found this one:
2 boneless, skinless, chicken breasts, diced
1 medium onion, diced
1 medium carrot, diced
1 medium celery rib, diced
1 small red bell pepper, diced
2 garlic cloves, minced
4 tsp. mild or medium curry powder
1 large, green apple, diced (skin on)
2 tsp finely grated lime zest
2 tbsp fresh lime juice, freshly squeezed
1 tbsp honey
1 bay leaf
4 cups chicken stock
2 tbsp cornstarch dissolved in 1/2 cup water
1 cup cooked white or brown rice
1/4 cup chopped fresh cilantro or parsley
1 (14 oz.) can coconut milk
Salt to taste
Combine the first 14 ingredients in your slow cooker. Cover and cook on the low setting 5 hours. Stir in the rice, cilantro or parsley, and coconut milk. Cover and cook 10 minutes more. Season the soup with salt and serve.
It needs a little work to match the taste perfection I had before, but this is quite yummy too. Not bad for a first shot at it!