Mulligatawny Soup...

[birdguy 3,943]

I'm brteaking down today and shopping for the ingredients for my own style of Mulligatawny Soup.  I'll make the soup tomorrow in a crock pot.

Mulligatawny Soup Hawiian Style

An East Indian recipe modified by Noel.

1 pound raw shrimp cut into pieces
1 large onion - chopped
4 celery stalks - sliced into 1 inch chunks
4 carrots - sliced into 1 inch chunks
½ fresh pineapple cut into 1 inch chunks 
1 package sliced mushrooms
6 whole cloves
6 tsp curry
3 tsp seasoned salt
3 tsp seasoned pepper
1 medium apple cut into 1 inch chunks
1 32oz package chicken stock
1 large can pineapple juice
4 cups water

Put all ingredients into a crockpot, mix well, and slow cook for 8-10 hours.

Optional - Cook a couple cups of rice and add to the soup when done.
 

[Antipodeslonghaul 79]

The recipe looks a bit intimidating at first, but throw it all in together at the same time, maybe not quite so intimidating. Looks like it would be delicious. Pineapple juice seems a great ingredient.

[Ray Proudfoot 8,954]

All those ingredients and only four cups of water? I was expecting a gallon of soup and you inviting the needy around for lunch! 😁 

I just buy tins of soup from the supermarket. Oxtail is a favourite. 😜

[dmwalker 604]

25 minutes ago, Ray Proudfoot said:

All those ingredients and only four cups of water?

The chicken stock would be mostly water which would add 4 more cups, plus the large can of pineapple juice, which would probably be another 8 cups..

Edited March 21, 2023 by dmwalker

[birdguy 3,943]

11 minutes ago, Ray Proudfoot said:

All those ingredients and only four cups of water?

Four cups of water plus 32oz of chicken broth plus a large can of pineapple juice.

Noel

[birdguy 3,943]

13 minutes ago, Ray Proudfoot said:

I just buy tins of soup from the supermarket.

I buy tins of soup at the supermarket too.  Mostly clam chowder but also chicken noodle.

However, Mulligatawny soup is a rare treat to savored on special occasions.  I make as much as I do to eat for a couple of days and then freeze the rest to save for later.

Noel

[Ray Proudfoot 8,954]

8 minutes ago, birdguy said:

I buy tins of soup at the supermarket too.  Mostly clam chowder but also chicken noodle.

However, Mulligatawny soup is a rare treat to savored on special occasions. 

Cream of Asparagus is my favourite but at 2.15GBP a tin the price is outrageous. Christmas only.

[Jude Bradley 659]

It might be cheaper to make it Ray. 

[IanHarrison 522]

16 hours ago, Ray Proudfoot said:

Cream of Asparagus is my favourite but at 2.15GBP a tin the price is outrageous. Christmas only.

Cup a Soup is cheaper. (But not as good).

[Ray Proudfoot 8,954]

42 minutes ago, IanHarrison said:

Cup a Soup is cheaper. (But not as good).

I have those at lunchtime 2-3 days a week. Flavoured cardboard. 🤣

[charliearon 3,024]

This takes me back to to when I got out of the Navy and moved to San Francisco.  It was Swanson's frozen chicken pot pies, usually on sale for 25 cents, and Top Ramen noodle soup for dinner most nights.  Now I make my own big pots of Lentil and split pea and have plenty of dinner and at least 4 night of leftovers!

[Ray Proudfoot 8,954]

15 hours ago, Jude Bradley said:

It might be cheaper to make it Ray. 

Jude, I’d have to make it in bulk to lessen the cost. That’s not an option when there’s only you to drink it. 😉 Other Baxter’s soups are cheaper and delicious. Still buy Heinz most of the time.

[Jude Bradley 659]

True enough Ray, 
Perhaps not so strange is that Ireland, being formally part of the British Empire at one stage, also as a recipe for the above soup.

https://foodandwine.ie/mulligatawny-soup-2

I've tried it in our canteen, and nice it is too. I didn't realise it originated from India. It almost sounds Celtic in name. 

[Ray Proudfoot 8,954]

Jude, tried Mulligatawny once. Too spicy for me. Coincidentally I’m currently drinking Cream of Asparagus Cup a Soup. 👍

[birdguy 3,943]

If you make it yourself, Ray, you can adjust the spices.  I put more curry in mine than the original recipe calls for.  And the pineapple version I published here is my own Hawaiian version.

I'm going to have to try the Irish version.

Not only rich in flavor, it's also rich in history.

https://www.archimittal.com/post/tracing-the-origin-of-mulligatawny-soup

Noel