Mulligatawny Soup

A British / New England curry based soup that is no more than an homage to Indian flavoring. The term Mulligatawny roughly translates to "pepper water."

Why it works: When camping, you want something easy to make , no clean up, warm and full of everything you need. Hence pre-made soup.

Yield: 1/2 Gallon

Time: 2 hours

Pairing: Grilled Naan, Grissini

References:

https://cravingtasty.com/best-mulligatawny-soup-recipe/

Equipment:

• Dutch Oven

• Tongs

• Heat proof spat

• Ladle

Ingredients:

• Chicken Stock 2 qt.

• 4 Boneless, Skinless Chicken thighs

• 
  

• 1 cup Red Onion (small dice)

• 1/2 cup Carrots  (small dice)

• 2 Tablespoons Curry powder

• 1 cup Coconut milk (or regular cream) 8 oz.

• 1/4 cup Apple (Granny Smith)  (small dice)

• 1 cup Potatoes (Golds)  (small dice) (optional)

• White Rice / basmati rice ) 1 cup (optional)

• S and P

• Parsley (chopped)

Instructions:

1. Heat Dutch oven and prep all ingredients. Pat chicken dry, and season with S and P.

2. Sauté Chicken, presentation side down, brown both sides and remove. Dice into small spoon size pieces.

3. Add Mirepoix (carrots and onions) to sauté (get onions clear)

4. Add Rice to Sauté, and curry powder to saute.

5. Deglaze with stock, and add coconut milk.

6. Bring to a boil, Simmer 20 minutes

7. Add diced apples and parsley 5 minutes before service.

8. Season to taste