Mulligatawny Soup Recipe

We tend to think of “fusion” foods as a new idea: Asian/Cuban, Mexican/Jewish and so on and so on.  The truth is people have been mixing and matching cuisines ever since we started exploring (or on a less positive note, colonizing).  The bright side is that exposure to new spices, flavorings, and cooking techniques can be a springboard for creative new dishes.  Mulligatawny soup (which means pepper-water) is one such “fusion” food.  It’s a mixture of Indian Tamil and British cooking. The Tamil cuisine brings the spiciness and the British added the meat.

This particular version of the recipe is adapted from Foodaholic.  Her recipe uses red lentils (which I didn’t have). However I asked her and she said lots of recipes use rice instead. I had that, so rice it is!

I don’t have garlic paste, so I took a garlic clove and smashed it to smithereens. Just chop it up finely and then swipe the flat of a wide knife over it.  Or, if you don’t mind a bit of extra cleanup, put it in a mini-chopper or a garlic press.

Finally, I used a chicken thigh, rather than chicken breast (which she uses because of picky kids). I think the chicken thigh has a better, richer flavor and I don’t have to worry about pleasing fussy eaters.

I did follow her lead in only using one pot. I can’t stand extra cleanup!

If you want the soup creamier and more elegant, remove part of it from the pan and puree the rest with a stick blender. If not, just cook it another 10 minutes for a more rustic texture.

This will make about three servings of soup. Eat one right away and save the rest in separate containers for another day.



Indian Mulligatawny Soup

Prep Time: 10 minutes

Cook Time: 60 minutes

three servings

mulligatawny soup

A combination of British and Indian cuisine that's became a staple. It's got Indian spiciness with British meat and potatoes.

Ingredients

  • 1 T vegetable oil
  • 1 chicken thigh
  • 1/2 medium onion, chopped
  • 1 garlic clove, smashed into a paste
  • 1 carrot, peeled and sliced
  • 1 small potato, peeled and diced
  • 1 small bay leaf
  • 4-5 red chopped tomatoes (about 1/4 of a 28 oz can)
  • 1/2 cup brown rice
  • generous grinding of black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp cumin
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt or to taste
  • 2 cups of water
  • 1 tablespoon lemon juice
  • Garnish
  • 1 heaping T Greek yogurt or coconut milk
  • Optional
  • Fresh chilis or coriander leaves

Instructions

  1. Add the oil to a Dutch oven and heat on medium high
  2. Brown the chicken thigh in the oil. Add the garlic and onion and sauté for a short time (about a minute).
  3. Add everything else except the lemon juice to the pot (potatoes, carrots, bay leaf, tomatoes, and spices go in all together). Add water to cover, about 2 cups.
  4. Turn the flame down to medium low and cover the pot. Let it simmer for about 30 minutes, until the vegetables get soft.
  5. Take the pot off the stove and turn off the burner.
  6. When the soup has cooled, remove the chicken thigh and the bay leaf.
  7. Cut the chicken up into pieces and throw away the bay leaf.
  8. For a smoother soup
  9. Pour out half the soup into a large bowl. Puree the rest in the pot with a stick blender. If you chose the smoother soup, put it all back in the pot and reheat it if necessary.
  10. For a chunkier soup
  11. Skip the puree, and put the soup back on the burner to cook for another 10 minutes.
  12. Ladle the soup into a bowl and add the reserved chicken and the lemon juice. Garnish with yogurt (and/or chilis or fresh coriander leaves).

Mulligatawny Soup Substitutions and Variations

  • If you like spicier food, add some chopped fresh green chilis
  • Top the soup with yogurt or try some coconut milk to counter the heat
  • Add some curry powder
  • Put in some chopped apple for sweetness

More Indian Chicken Recipes

Indian Royal Chicken Cooked in Yogurt

Jewish Chicken Curry Chitarnee

Curried Chicken Soup

Easy Chicken Curry Recipe




Quick and Easy Spicy Leftover Turkey Soup

Every year after the holidays are over, we all end up with lots of leftover turkey. Lots and lots of it.  I’ve made a lot of the “standard” leftover turkey soup, with potatoes and carrots and broccoli.  This time I wanted something with more zip.  I had some turkey (naturally), some tomatoes, lime, and of course spices, so I decided to go for a south of the border flavor.  So, spicy leftover turkey soup was born.

Ironically, a friend (who translates books from English to Spanish) once told me there are no turkeys in South America, which made her job rather difficult when she had to translate some turkey recipes.

I suppose that makes this not strictly authentic Mexican food.  Authentic or not, the tangy lime, the spicy cayenne, and the cool sour cream make the soup flavorful, rich, and satisfying.



Quick and Easy Spicy Leftover Turkey Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Category: soup

Cuisine: American

three servings

easy spicy turkey soup

A great way to use up leftover turkey after the holidays. This isn't your usual leftover turkey soup. It's got lime, cayenne, and sour cream for a south of the border flavor.

Ingredients

  • 2 T vegetable oil, or enough to cover the bottom of a medium saucepan
  • 1 small onion, chopped (or about a quarter of a large one)
  • 3 cloves garlic, chopped
  • 1/2 C beans
  • 1/2 can diced tomatoes
  • 1/2 can tomato sauce
  • 1/4 tsp cayenne powder
  • 1 1/4 tsp cumin powder
  • 1/2 juice lime
  • salt and pepper
  • 3 C water
  • 1/4 turkey carcass (if it's not after Thanksgiving, use a turkey thigh)
    Garnish
  • 1/4C mild shredded Monterey Jack cheese
  • 1 T sour cream or Greek yogurt

Instructions

  1. Heat the oil in a medium size saucepan.
  2. Add the onions and saute for a few minutes until slightly softened.
  3. Add the garlic and cook for a minute.
  4. Once that's softened, add the remaining ingredients (except for the toppings).  Simmer one hour and then remove the turkey carcass.  Let it cool for a minute or two (so you can handle it).  Pick off any remaining meat and discard the bones.
  5. Pour into a bowl and top with sour cream (or Greek yogurt) and cheese.
  6. This makes about three or four servings, depending how hungry you are. Eat one and freeze the rest in individual containers.

Quick and Easy Spicy Leftover Turkey Soup Substitutions and Variations

Since recipes are often meant to be guidelines, and since we don’t always have the exact ingredients handy, here are some substitutions:

  • If you don’t have a turkey carcass, use turkey thighs, depending on size, one or two should do it.
  • I used navy beans for the soup, you could use white kidney beans or pinto beans
  • Replace the diced tomatoes with 1/2 C peeled tomatoes (and smush them up)
  • Add a handful of frozen corn
  • Top with crumbled tortilla chips, or cut up some tortillas, fry them, and sprinkle them on top of the soup for extra crunch.

More Turkey Recipes

Cranberry Chipotle Turkey Enchilada

Sweet and Sour Turkey Meatballs

Easy Leftover Turkey Soup Recipe




Easy Leftover Turkey Soup Recipe

This easy leftover turkey soup recipe is great for a chilly spring or fall day.

It’s also a good way to use up cooked turkey after a holiday (just add the turkey during the final cooking stage).

Note: You’ll need a Dutch oven for this (since the pot has to go first on the stove, and then in the oven). If you don’t have one, use a soup pot and make the whole thing on the stove.

If you don’t have any leftover turkey handy,  use turkey thighs instead.

I had seen some boneless turkey thighs in the store, and bought them without really having a plan in mind for what to do with them.

I went searching on the internet for turkey soup and found a recipe for turkey stew, but that wasn’t quite what I wanted.  Plus, I didn’t have all the ingredients (since I hadn’t known I was going to make it!)

The original recipe called for celery,  turnips, and rutabaga (I’ve never met a rutabaga), none of which I had on hand.

So, I figured I would improvise and use what I did have to make soup.

A quick look in the pantry and fridge, turned up some potatoes, plus the turkey, a package of frozen veggies, and an open bottle of Riesling.  The original recipe also called for Herbs de Provence, which I didn’t have either, so I threw together some basil, tarragon, and thyme.



It came out really well! And, as a bonus, it warmed up my apartment beautifully.

This is a small batch recipe, and makes about 4-6 portions. Eat one and freeze the rest. Or, keep eating it all week (so you don’t have to cook again).

If you still need to use up more leftover turkey, or want a different flavor, check out this spicy turkey soup recipe.

Easy Leftover Turkey Soup Recipe

Prep Time: 30 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 1 hour, 45 minutes

Category: soup

Cuisine: American

6 portions

easy leftover turkey soup

Leftover Turkey Soup Recipe (a big batch)

Ingredients

  • 2 Tbsp olive oil
  • 3 lbs turkey thighs (or leftover turkey)
  • 1 medium onion, chopped
  • 2 teaspoons salt
  • 1 quart chicken broth (you can replace some of this with white wine, which is what I did)
  • 2-3 cups mixed frozen vegetables (I used broccoli, carrots, and cauliflower)
  • 3 medium potatoes, cut into chunks
  • 1 teaspoon dried herbs (thyme, basil, and tarragon)
  • freshly ground pepper to taste

Instructions

  1. Preheat the oven to 300°F.
  2. Cut the turkey thighs (I used boneless), into smaller pieces and sprinkle them with salt.
  3. Brown the pieces gently in the oil. Once they've browned, remove them from the pan and set aside. Add the onions, and cook on low heat for about five minutes or so, until they become translucent. Then put the turkey back in the pot.
  4. Add the salt to the pot, half of the chicken broth, and the wine (if using). Bring the mixture to a simmer. Once it's hot, cover it, and transfer the pot to the oven. Cook it for an hour and 15 minutes.
  5. Remove the pot from the oven, and add the potatoes, the dried herbs, and the remaining chicken stock.
  6. Note: If you're using leftover, cooked turkey add it to the pot now.
  7. Put the pot back in the oven and cook another 30 minutes or so.
  8. Add the frozen veggies, and cook another 15 minutes, until the vegetables are tender.
  9. Season with salt and pepper to taste.

More Delicious Soup Recipes


New England Soup Factory Cookbook

One bowl = dinner! There’s chicken tortellini soup, Caribbean chicken (with lime and habanero sauce), and chicken and butternut squash. Not to mention the eggplant parmesan soup.

500 Soups: The Only Soup Compendium You’ll Ever Need

Chicken noodle, spiced lentil, chickpea and chorizo, plus 497 other options. The clear instructions give you the option of making your own broth or stock from scratch, or using bullion or store-bought stock.
The Daily Soup Cookbook

Sadly, the Daily Soup is gone, but you can still feast on their Yucatan Chicken Lime soup, chicken barley, and Moroccan chicken curry. If you want to venture beyond chicken, there’s always Lamb, Rosemary, and Artichoke stew.

Williams-Sonoma Collection: Soup

Chicken noodle soup, chicken soup with tortillas and avocado, and my favorite kind of non-chicken soup: french onion. There’s a famous story in our family about onion soup. The first time my brother and I tried it at a restaurant we each demanded a full bowl. Mom said we could have it— after dinner. So, we had soup for dessert. Two bowls.

Small Batch Soup Recipes

Quick and Easy Spicy Leftover Turkey Soup

Pasta e Fagioli Soup (Small Batch)

Lentil Bean Sausage Soup