Mulligatawny is a special soup which is served at Gourmet Grill Pakistan. I dont know the origin of this soup but I am pretty sure it is from Arab because I ate a similar soup at Tiba’s Lebanese restaurant, VIC, Melbourne.
It is a full meal which is nutritious and healthy in every way…..
- 1 cup moong daal
- 1 cup masoor daal
- 2 chicken stock cubes
- 1 tspn heap full turmeric
- Water to boil
- 1 knob butter
- ½ cup cream
- 2 tbspns chopped fresh coriander
- 1 cup boiled and hand shredded chicken
- ½ cup boiled rice
- Boil moong daal, masoor daal, chicken stock cubes, salt & turmeric until the daals are mushy.
- Remove from flame and allow the mixture to cool.
- Blend it with the hand blender until its smooth and velvety.
- In a pan melt a knob of butter and add the daal mixture. If its too thin, let it simmer.
- Adjust the salt to your desire.
- Scoop out in the serving bowl. Add some shredded chicken & boiled rice and garnish with some cooking cream and coriander.
- Serve hot.
I love soups, specially Asian inspired, not a big fan of vegetable puree soups. Chicken corn soup, Cream of chicken, Cream of Mushrooms, 19B, Thai soup, Wonton Soup, Tom Yum & Hot n Sour are my top favorite and luckily in Melbourne I find all of them and I know how to make them all at home as well which never makes me feel Soup Deprived 😀 . No matter its hot or cold, I can eat soup in any weather, in any season with same love. My love for soup is endless 😀 😀 😀 😀 Alrighty, enough of my love for soup. I will tell you about this soup, It is not Chinese authentically, but it is Chinese inspired Pakistani Soup, available at all Chinese food outlets and very famous in Pakistani Home cooking.
Very ideal for weight loss and keeps you full for longer.
so…..People on that side of the world! have a great winter 😀
- 1 chicken breast
- 12 cups water
- 2 carrots (julienne or chopped)
- 2 cups cabbage finely sliced
- 10 champignons (tin mushrooms) (optional)
- ½ cup spring onion (green part) (chopped)
- Salt to taste
- 1 tspn Chinese salt (Ajinomoto)
- 1 tbspn black pepper
- ¼ cup vinegar
- ¼ cup soy sauce
- ½ cup corn flour slurry (4 tbspns corn flour in ½ cup of water)
- 2 beaten eggs
- Boil chicken in 12 cups of water with salt, pepper and Chinese salt. Take out the chicken and keep the stock boiling on low flame.
- Shred the chicken with your hands when it cools down and add it back to the stock. Cook for 5 minutes on medium heat. Add the veggies and boil for 2 minutes and add the sauces.
- Cook for 5 minutes and add the corn flour slurry with constant stirring to thicken the soup.
- Now add beaten eggs with constant stirring otherwise it will make one giant egg in the soup.
- Cook for 5 minutes. Adjust the salt, pepper and sourness of the soup by adding everything to your desire.
- Serve hot.
Probably, the most known soup in the world……
- 1 tin sweet corn soup
- 1 kg chicken (necks, wings with skin, 2 chicken breast pieces with bone, 2 legs)
- Some salt (to taste)
- Chicken salt (for more flavour)
- ½ tspn cracked black pepper (OPTIONAL)
- ½ tspn white pepper
- 3 tbspns soy sauce
- 2 tspns vinegar
- ½ cup corn flour mixed with ½ cup water
- 3 beaten eggs
- 1 green chilli (It’s optional. I like to put 1 green chilli in my chicken corn soup just for good smell and flavour, if you don’t like it, don’t put it)
- 1.5 ltr water
-Fill a cooking pot with water and put chicken pieces in it. Boil with lid on, on low to medium heat for 40 – 45 minutes. The reason why we chose necks, legs and wings is to have extra flavour from the skin, the meat and the bones and we are using breast to have the meat.
-With a frying spoon take out the chicken pieces and allow then to cool as you have to shred them with your hands afterwards.
-Meanwhile strain the tinned corn and grind it in mortar and pestle. NO PASTE ONLY COARSE GRIND.
-Add ground corn to the broth along with salt, pepper and sauces. Bring it to a boil. Meanwhile you can shred the chicken.
-Shred it with your hands and add it to the broth. Let it cook for 5 minutes on medium heat.
-Now mix corn flour with water and with constant stirring add it to the soup and keep stirring to avoid gooey lumps.
-Increase the heat to medium – high. After 5 minutes start adding eggs with constant stirring. Cook on high heat for another 5 minutes and keep on stirring.
-Your soup is ready. Serve hot before dinner and enjoy!