Mulligatawny Soup - Chicken & Vegetable Curry Soup - Food Wishes
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- Опубліковано 13 вер 2024
- I'm showing you my take on one of the world's greatest soups. Spicy and sweet Mulligatawny Soup is incredibly hearty, savory, and very comforting. This must be on every soup lover's bucket list. Enjoy!
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/...
Everytime I search for a recipe on YT, Chef John is in the top 3 of the search results. For good reason. I have become a student of Food Wishes.
Chef John deserves a big round of applause for reaching 4.25 million subscribers! 👏👏👏👏👏👏👏👏👏👏👏👏
Congratulations Chef! 👍
chef john should just stop talking, it's so painful
I know! Congratulations Chef John I’m so happy for you and your lovely wife! I enjoyed this many times at Pacifica Del Mar but it hasn’t been on the menu or in restaurants for a long time. Thanks Chef I’ll be making this for my daughter her husband and new baby this week. I’m gonna be a grandma!! Yipee
I know! Congratulations Chef John I’m so happy for you and your lovely wife! I enjoyed this many times at Pacifica Del Mar but it hasn’t been on the menu or in restaurants for a long time. Thanks Chef I’ll be making this for my daughter her husband and new baby this week. I’m gonna be a grandma!! Yipee
Did you by any chance, find this recipe in an old armoire?
Pack it up, Soup Nazi, no more soup for you... NEXT!
No soup for you.
Not sure if you ever read the comments to your videos but you really do inspire and give confidence to so many people.
You've have helped me gain confidence in myself in the kitchen and its tranfering into life.
I recently left an abusive relationship where meals I cooked often ended up on the floor and me picking up shattered plates and mopping sauces.
Having the freedom to experiment with food for myself has become a joy. Your personaily and recipes help a lot with staying calm and "not letting the food win" 🤗
This specific soup was my late mom's favorite dish in the whole world! We would order it any chance we got during the fall and winter. I'm head over heels to give this a try.
Thank you Chef John for keeping up with this channel (and to your wife Michelle). Your long-ish time viewer and fan of 10 years.
I recently freed myself from a very long, judgmental relationship. Like you, I revel in the freedom to be myself and cook what seems interesting to me.
I find that cooking is a huge creative release for me, and Chef John has been a delicious resource!
Happy simmering
Hope it is Better for you both now. Well done. @@leeannefrench3856
I worked at an old country club in Kansas City where this has been the signature soup for decades, although theirs was puréed into a grainy texture. It was so incredible, what I wouldn’t give for the recipe. Mulligatawny seems to come in many different forms and I haven’t been able to find anything comparable to it. I’ll have to try this and see!
This one is perfection.
Oh my god, this soup was super popular back in the 90's at least here in Denmark. Recipes for this was everywhere, but my dad (a chef) made a version very similar to this, minus the tamarind and red lentils, as it wasn't widely available. We usually added the precooked rice as we sat at the table. Nostalgia in a bowl!
The chicken broth made at home line got me 😂😂 Looks amazing, Chef John!
Thanks Chef John for turning out some "classics" lately. Don't get me wrong, I love the experimental CJ vids, but seeing you do classic & widely popular recipes/dishes is very nice in its own right.
What is CJ?
@@Anthony-hu3rj Chef John
I wonder if Chef John can make Stuffies. What are Stuffies, you ask? Clam mixed with breadcrumbs and spices, put in half shell of clam and cooked in oven. They are very popular in Rhode Island and southeastern Massachusetts.
@@Fetch26291 we make something similar in Vancouver, identical but we STUFF the clams bread crumb mixture into mushrooms with melted cheese and clarified butter before baking off
@@Fetch26291 Or a suffed clam/oyster if you grew up in Connecticut.
I haven't seen one thing Chef John's made that I wouldn't immediately eat. Everything he cooks looks so good and he makes the process as simple and accessible as possible to us novices.
Back in the early 80's I spent one cold fall rainy weekend at a cozy motel north of San Francisco along the coast somewhere. Soaking in a hot tub. Burning fires of wood that smelled like incense. They had a really great restaurant and we were able to have meals brought to the room. One included mulligatawny soup. Bliss!
god bless brother you deserve this every day
Sounds like a lovely memory!
Wow, "You are the Chef Johnny of your Mulligatawny" would seem to be the point at which the space-time continuum folds back on itself and the universe vanishes. And yet I'm still here. And hungry.
You truly are gods gift to the culinary world. Thank you 🙏
Chef John, I’ve been anticipating this one for a long time!! This is one of my favorite soups and I’m so excited to try Food Wishes’ version. Thank you!!!!
"I think we have sherry with the soup" "Same procedure as last year?" "Same procedure as every year James"
Chef John. I made your recipe for Mulligatawny soup yesterday . It is absolutely delicious.Thanks much.
Funny I just watched the Seinfeld episode soup Nazi. Very fitting, looks amazing, Great Job Chef John
Same here! The Soup Nazi would be furious if he saw this! Gotta luv Elaine...Hey maybe Chef John saw it again too?
Wasn't it Kramer that extolled mulligatawny soup?
@@johnkozup9959 it was one of the recipes Elaine found in the armoire. Yes Kramer did love it.
NO SOUP FOR YOU!
Just rewatched it last night. It’s so random that chef John posted this. It’s the first soup on his menu haha and I had to look it up I never heard of it
Made this for dinner tonight. It was very good!
Soup is my favorite food group! I’m making this! Thanks Chef John
This soup was one my mom made for dinner parties but it’s been totally unknown to my tastebuds. I’m thinking I need to try this really soon.
We make turkey stock after thanksgiving and use it for mulligatawny at New Years.. always have used the recipe from "The Joy of Cooking"...it's amazing, but we may have to try this one for a true New Year beginning!
Now, I cannot wait for autumn. Perfect soup. Will surprise the Wife. She will love it.
I made it exactly as demonstrated. This is a very tasty soup, indeed!
That looks absolutely delicious. I'm glad Autumn is here, it brings the best recipes
Yes, 'tis the time for comfort food.
The best, THE BEST, is at the Singapore Cricket Club. I was there in 1986 as a junior expat banker, accepted to the club just to play squash for two of their teams and spent every free moment there. Paradise.
So I made this tonight. It's a lot of ingredients and prep work but worth it. This really is an amazing soup! Everyone loved it!
Made this last night. Very good and I loved the flavor the apples added!
Greetings from Jacksonville Florida USA. Finally found the tamarind paste at a local Asian market, so I'm good to go. Can't wait!
You know, this is canonically Batman's favorite meal, so I've always wanted to try this! Thank you Chef John!
Was just going to mention that!
Thanks matie, so many happy memories of eating this with my grandad - he was ex merchant Navy and loved it. I think the name used to make me laugh,I must have been about 5 . My older brothers hated it .
You used to be be able to get it in UK in a tin by Heinz. Nothing like my grandad or you do.
Yet another great recipe for everyone to try. Cheers matie
One of my best memories was cooking this soup with my best friend and his girlfriend. Sadly he got cancer and died some years later. But that memory is still strong and vivid. That's what good food can do.
Have always been curious about this soup. Never had it or saw a recipe for it. Soup season is on the way --- Must finally make this one!
Oh, suggestion for leftover cream of coconut: Pina colada, of course!
Hi Chef John! Sticking with the Anglo-Indian theme, it would be great to see your take on Kedgeree, too!
I love kedgeree!!!
Another great recipe! I will cut down cooking time immensely by using my Instant Pot to cook the chicken and then proceed with your steps for the rest of the soup. Thank you.
Thanks for sharing this recipe. Mulligatawny has been one of my favorite soups since I first tasted it at the Boma restaurant at Disney's Animal Kingdom Lodge. Sadly, when I've tried to make it in the past using recipes I found on the interwebs, the results haven't been as good as what I had at Boma. I'm optimistic your recipe will the one I've been looking for. Thank you!
I love the bonus apple cutting lesson 😂
I was just thinking about Fall Soups. This looks delish!😍
Just made this! So good! New favourite soup and that is saying a lot!
This looks phenomenal! Now that we're heading into soup season, I'll have to add this into rotation!
Thx man I made your take at work,sold out thanks alot
This soup looks so good I might actually attempt to make it.
Chef John that's looks sooo good. As we head into fall I start thinking about soups ... this has just bubbled up to the top of my list. Thank you!
You are the Michael Burry of your Chicken & Vegetable Curry.
Thank you for such yummy recipes delivered to us with good humor!
thanks chef john from the disabled chef.👍👍👍
I've never heard of this but it looks amazing. Thanks Chef John, will try this on the weekend!
Made it for supper with our pasture raised chicken! As always Chef John… just right. Now for the Naan🌈🦋Marjorie from Georgia US Thank you for your great ideas
Made this tonight for the family and everyone thought it was spectacular! The flavors are amazing and it was not too spicy for the Mrs... A printed copy from the AllRecipies website has made into my personal recipe vault. Thanks, Chef John!
Waiting for the weather to cool a bit and then I will try it.
I've made Mulligatawny exactly twice. The recipe called for Scotch Bonnet peppers. The first time, I made it for two, per the recipe, and it was lovely. The next time, I made it for six and trippled the ingredients, which I learned is something you don't do with spices and things like Scotch Bonnet peppers. It was quite the experience. FWIW, I liked it just fine, and watching my guests was a lesson in courtesy and grace.
This looks amazing. Can't wait to add this to my go to soup rotation.
I love mulligatawny soup, it has some many ingredients, but it so awesome....I make it rustic style with the thigh bones left in the soup.. So good...
Made this today, it is everything you promised it would be. Thank you, and keep up the good work.
I’ve been looking at your channel a couple of years and I must say you are a top line chief ✌️
I always have containers of soup in the freezer.... Mulligatawny, Minestrone, Chicken Veggie w/Spaetzle, and Chicken Congee (a rice based soup).
Been a long time since I've made mulligatawny, and I've never not pureed it before replacing the chicken. I fully cook the lentils separately so that I can add them until my desired thickness is achieved. A little sugar goes a long way, and I think this recipe would do well to include some, especially with that extra sourness from the tamarind, and the fact there's coconut in there. Coconuttiness is always amplified when sweetened, and a little sweetness is always nice to balance the pungency of garlic, ginger and spices.
Scrumptious
As an Indian 🇮🇳 and a fan of "Seinfeld," I salute you for this recipe, Chef John 👨🍳
Looks fantastic!
Thanks John
Darling boy, the presentation of this dish knocked my socks off. What a SPECTACULAR fall warming dish this will make. And to carry that apple sweetness off? Burn a couple of fall scented candles on your table. I think this will be on par with the Windsor's. That otta show that Gordon up, yeah! Thanks for a cut to the chase version of a wonderful Anglo-Indian "starter".
HOW? i was just thinking "i want a new recipe with curry and vegetables. Lets search through chefs johns channel, hopefully he has something" and here it is, fresh uploaded. Like he can read my mind.
Made it. Very good, used RO-TEL instead of slaving over dicing a tomato. Worked out well.
Thank you Chef Jarn. Nothing to say mate, all the nice appreciative people said it all.
To be authentic it needs to be made from lamb stock and have a chopped parsnip as well Chef John....this is from my Mum who was An Anglo Indian lady! But yours still looked delicious and I agree it is a great soup....up there with Italian minestrone and Russian Borscht!
Looks very yummy chef John thanks for sharing will make it this fall
Oh my it looks delicious 😋
I've fallen in love with curry soups after traveling to Asia. This is on the must make list.
Green onion garlic naan! I can't wait!
I love this soup! Thanks again for your wonderful videos.
The US Navy made that soup at least twice a month. first time i ate it was during my enlistment.
Best I've ever had was at Slackwater Pub & Pizzeria in Ogden, UT. 😋😋😋
As shown by "Dinner for One" - this soup goes great with sherry or other sweet wines.
Made this this morning with the naan. What an amazing lunch👏👍. Thanks for this recipe 🙏 Not an annoying soup 😂
Next: JAMBALAYA!
Helloooo Newman!
That looks like my first fall soup of 2022. 😊
Yes
I'm a big fan of mulligatawny but it's one of those recipes that you never get at the same way twice wherever you go. My first taste of mulligatawny was at a British style pub in downtown Vancouver. When I started making it that was the benchmark for me. They used rice and no potatoes. I like to use half rice and half lentils. I don't use tomatoes though. I'll have to try that. The one constant is the Granny Smith apple 😁
I am tomato free so I will try it without. Thanks for the tip.
Last time I had home made soup what he cooking waz in 1980 my grandad used to cook it on a Friday night for his work on Saturday morning
My favorite cooking channel
I really like these recipes that only have one or two ingredients outside the stuff I have normally. Like, I’d probably only need to buy one or two things to make this today. Great stuff as always, chef!
This looks perfect for fall. Can't wait to try it!
Indeed, the anglicised name of this soup - Mulligatawny is derived from the Tamil "Milagu Thanni", meaning "Peppery Water" in southern India where it is known to have originated and is still prepared widely and enjoyed heartily. This is a great recipe, Chef.
@Ben what you been smoking these days, mate?
Best soup ever! Will you ever make Byriani?
Chop, don’t shred. Don’t bother skimming. YUM.
Kramer's favourite
He understands the man's suffering for his love of soup
Yummy! Making this if it ever cools down here.
Merci Chef John.
I add 1/2 C rice in addition to the lentils.... lentils and rice make a "complete protein", which adds a little more nutrition and a little more thickening.
I love a good curry so this soup sounds perfect I will give it a try with a home made nan bread ..
Great Recipe, which I will do even during the Heat Wave. Now, since I am half-Irish, I can't start a meal without an Ale or Whiskey...
"No one wants to eat an annoying soup" - words to live by
The soup looks easy to make ..thanks to this Great video...👏🙏
This recipe looks amazing! 👏
6:36 i'm impressed, Chef John said _'mulliga tanni'_ quite close to to the original Tamil pronunciation! (well, as close as you can get with an American accent)
same here, considering that Tamil culture isn't all that well known in the US
I love mulligatawny soup. The recipe I use is quite a bit brothier and has apple slices poached in the broth. I will try yours and see which I like best.
His cadence of speech makes me feel like I’m on a carnival ride. Weeeeeeeee!
☄️Your videos is so calm and aesthetic that's what every one wants ♥️🥰💖🍓😍🍓♥️🥰🍓☄️❤️
thank u
Adding the Granny Smith apples threw me off at first but then it made perfect sense: The sugar from apples balances out the entire flavor profile. The tamarind paste was a nice touch, combined with the sourness of the apples as well, but the coupe detat was the coconut cream which gives a South Asian dish a Southeast Asian vibe. Genius.
If you're using the coconut cream, try lime juice instead of tamarind. They pair better. Also I think a little sugar to taste at the end is rather mandatory. This version looks to be a tad on the sour side. I always sugar mine, and the only sour I use are the apples.
This looks like a perfect Saturday project. Thanks!