Let tangy, quick soup be a weeknight passage to India

November 21, 2012 

Quick Fix Mulligatawny soup has Anglo-Indian origins attributed to servants for the English Raj in India. Curry powder and ginger give the soup a pungent flavor while chicken and freshly diced apple provide a contrast in texture. There are also vegetarian versions using almonds instead of meat.

Authentic curry powder is a blend of freshly ground spices and herbs such as cardamom, chilies, cinnamon, cloves, coriander and cumin; it’s made fresh every day. Commercial curry powder comes in two forms: standard and the hotter Madras.

I mentioned mulligatawny soup when I interviewed Indian author Madhur Jaffrey on my radio program and was surprised by the many calls requesting a recipe. I created this tangy, 20-minute version using commercial curry powder and canned light coconut milk.

This soup tastes great the second day. If you have time, make double.

Serve with microwaved white rice, about 3/4 cup cooked rice per person.

Helpful Hints

Ingredients: Curry powder can be found in the spice section of the supermarket. It loses its freshness after 2 to 3 months.

Nutrition: This meal contains 469 calories per serving with 21 percent of calories from fat.

Wine suggestion: This spicy dish would go nicely with a slightly off-dry white chenin blanc.

To buy: microwaveable white rice; 1/2 pound boneless, skinless chicken breast, 1 medium apple, 1 lemon, 1 small bunch cilantro, 1 small piece fresh ginger or ground ginger, 1 container curry powder and 1 can light coconut milk.

Staples: Onion, carrot, celery, fat-free, low-salt chicken broth, flour, butter, salt and black peppercorns.

Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ‘n Match Meals in Minutes for People with Diabetes.” Visit Linda at DinnerInMinutes.com or Linda@DinnerInMinutes.com.

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