Best Easy NYT Mulligatawny Soup Recipe

Mulligatawny soup is a delicious and flavorful dish that originated in India and gained popularity across the globe. This hearty soup is a perfect blend of Indian spices, vegetables, and protein, making it a satisfying meal on its own or a delightful starter. If you’re looking for a simple yet authentic Mulligatawny soup recipe, look no further than the New York Times’ Best Easy Mulligatawny Soup Recipe.

– 2 tablespoons of vegetable oil
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon of curry powder
– 1/2 teaspoon of ground coriander
– 1/2 teaspoon of ground cumin
– 1/4 teaspoon of ground turmeric
– 1/4 teaspoon of ground ginger
– 4 cups of chicken or vegetable broth
– 1 cup of diced cooked chicken or tofu
– 1/2 cup of coconut milk
– 1/4 cup of cooked rice
– Salt and pepper to taste
– Fresh cilantro for garnish

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and translucent.
2. Stir in the curry powder, ground coriander, ground cumin, ground turmeric, and ground ginger. Cook for an additional minute to release the flavors.
3. Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.
4. Add the diced cooked chicken or tofu, coconut milk, and cooked rice to the pot. Stir well and season with salt and pepper to taste.
5. Simmer the soup for another 10 minutes to allow all the flavors to meld together.
6. Serve the Mulligatawny soup hot, garnished with fresh cilantro.

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Frequently Asked Questions (FAQs):
1. Can I use other types of protein in this recipe?
Yes, you can substitute the chicken or tofu with cooked shrimp or lentils.
2. Can I make this soup in advance?
Absolutely! Mulligatawny soup tastes even better the next day, so feel free to make it ahead of time.
3. Can I freeze the leftovers?
Yes, you can freeze the soup in airtight containers for up to three months.
4. How spicy is this soup?
The level of spiciness can be adjusted according to your preference by increasing or decreasing the amount of curry powder.
5. Can I use light coconut milk instead of regular coconut milk?
Yes, you can use light coconut milk, but keep in mind that it may result in a slightly less creamy texture.
6. Is this recipe gluten-free?
Yes, this Mulligatawny soup recipe is naturally gluten-free.
7. Can I add more vegetables to the soup?
Absolutely! Feel free to add diced carrots, bell peppers, or peas for extra flavor and nutrients.
8. Can I use homemade chicken broth instead of store-bought?
Yes, homemade chicken broth will enhance the flavor of the soup even further.
9. What can I serve alongside this soup?
Mulligatawny soup pairs well with naan bread, rice, or a fresh green salad.
10. Can I make this soup vegan?
Yes, simply replace chicken broth with vegetable broth and omit the chicken or tofu for a vegan version.
11. Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker by sautéing the onion and garlic separately, then adding all the ingredients to the slow cooker and cooking on low for 6-8 hours or high for 3-4 hours.

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In conclusion, the New York Times’ Best Easy Mulligatawny Soup Recipe is a must-try for anyone looking to enjoy the rich flavors of Indian cuisine. With its simple ingredients and straightforward instructions, this recipe guarantees a bowl of comfort and satisfaction. So grab your apron and start cooking this delightful Mulligatawny soup today!

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