Mulligatawny soup with jasmine rice is a delightful fusion of flavors and textures. This hearty and aromatic soup combines the warmth of curry spices with the creaminess of coconut milk, complemented by the nutty taste of jasmine rice. It's a perfect dish for a cozy dinner, offering a comforting and satisfying experience.
Some ingredients in this recipe might not be commonly found in every household. Curry powder, ground cumin, and ground coriander are essential spices that give the soup its distinctive flavor. Red lentils and coconut milk might also be less familiar to some. Make sure to check the international or spice aisle in your supermarket for these items.
Ingredients For Mulligatawny Soup With Jasmine Rice
Olive oil: Used for sautéing the vegetables and spices, adding a rich flavor to the base of the soup.
Onion: Provides a sweet and savory foundation for the soup.
Garlic: Adds a pungent and aromatic depth to the dish.
Curry powder: A blend of spices that gives the soup its characteristic warmth and complexity.
Ground cumin: Adds an earthy and slightly spicy note.
Ground coriander: Contributes a citrusy and floral flavor.
Red lentils: These lentils cook quickly and add a creamy texture to the soup.
Chicken broth: Forms the base liquid, providing a savory and rich flavor.
Coconut milk: Adds creaminess and a subtle sweetness to balance the spices.
Jasmine rice: A fragrant rice that complements the soup's flavors.
Carrot: Adds a touch of sweetness and color.
Celery: Provides a slight bitterness and crunch.
Salt: Enhances the overall flavor of the soup.
Black pepper: Adds a mild heat and depth.
Technique Tip for This Recipe
When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant, but not browned. This ensures that they release their natural sweetness and form a flavorful base for the soup. Additionally, when adding the spices like curry powder, ground cumin, and ground coriander, toasting them in the oil for a couple of minutes helps to bloom their flavors, making the soup more aromatic and rich.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.
garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, use about ¼ teaspoon per clove.
curry powder - Substitute with garam masala: Garam masala offers a different but complementary spice profile.
ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor.
ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor.
red lentils - Substitute with yellow split peas: Yellow split peas have a similar texture and cooking time.
chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian option.
coconut milk - Substitute with almond milk: Almond milk provides a lighter, nutty flavor.
jasmine rice - Substitute with basmati rice: Basmati rice has a similar aromatic quality.
carrot - Substitute with parsnip: Parsnip offers a sweet and slightly spicy flavor.
celery - Substitute with fennel stalks: Fennel stalks provide a similar texture with a mild anise flavor.
salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor.
black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color.
Other Alternative Recipes Similar to This Soup
How To Store / Freeze This Soup
- Allow the Mulligatawny Soup to cool to room temperature before storing. This prevents condensation and maintains the soup's texture.
- Transfer the cooled soup into airtight containers. For portion control, consider using individual serving-sized containers.
- Label each container with the date of preparation. This helps keep track of freshness and ensures you consume the soup within a safe timeframe.
- Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld beautifully over this period.
- For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
- When ready to enjoy, thaw frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's consistency.
- Reheat the soup on the stove over medium heat, stirring occasionally to ensure even heating. Add a splash of chicken broth or coconut milk if the soup has thickened too much.
- Alternatively, reheat in the microwave in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until the soup is hot throughout.
- Garnish with fresh herbs like cilantro or a squeeze of lime juice before serving to refresh the flavors.
How To Reheat Leftovers
- Place the leftover Mulligatawny Soup in a saucepan over medium heat. Stir occasionally to ensure even heating. Add a splash of chicken broth or coconut milk if the soup has thickened too much.
- For a quick reheat, transfer the soup to a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to distribute the heat evenly.
- If you prefer a slow and gentle reheating method, pour the soup into a slow cooker and set it on low. Allow it to warm up for about 1-2 hours, stirring occasionally.
- To maintain the texture of the jasmine rice, you can reheat the soup in a double boiler. Place the soup in the top part of the double boiler and simmer water in the bottom part. Stir occasionally until heated through.
- For an extra burst of flavor, reheat the soup in a cast iron pot over low heat. This method will help to slightly caramelize the onions and garlic, enhancing the overall taste.
Best Tools for This Recipe
Large pot: A large pot is essential for cooking the soup as it provides enough space for all the ingredients to simmer together.
Wooden spoon: A wooden spoon is ideal for stirring the ingredients without scratching the pot.
Chef's knife: A chef's knife is needed for chopping the onion, garlic, carrot, and celery.
Cutting board: A cutting board provides a safe and stable surface for chopping vegetables.
Measuring spoons: Measuring spoons are used to measure out the olive oil, curry powder, ground cumin, and ground coriander accurately.
Measuring cups: Measuring cups are necessary for measuring the red lentils, chicken broth, coconut milk, and cooked jasmine rice.
Garlic press: A garlic press can be used to mince the garlic quickly and efficiently.
Ladle: A ladle is useful for serving the soup into bowls.
Strainer: A strainer is needed to rinse the red lentils before adding them to the soup.
Rice cooker: A rice cooker can be used to cook the jasmine rice perfectly.
Peeler: A peeler is handy for peeling the carrot before dicing it.
How to Save Time on Making This Soup
Prep ingredients in advance: Chop the onion, garlic, carrot, and celery ahead of time and store them in airtight containers.
Use pre-cooked rice: Opt for pre-cooked jasmine rice to save cooking time.
Batch cook lentils: Cook a large batch of red lentils and freeze portions for future use.
Measure spices beforehand: Pre-measure the curry powder, ground cumin, and ground coriander to streamline the cooking process.
Utilize a food processor: Use a food processor to quickly chop vegetables.
Mulligatawny Soup With Jasmine Rice
Ingredients
Main Ingredients
- 2 tablespoon Olive Oil
- 1 large Onion chopped
- 2 cloves Garlic minced
- 1 tablespoon Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 cup Red Lentils rinsed
- 6 cups Chicken Broth
- 1 cup Coconut Milk
- 1 cup Jasmine Rice cooked
- 1 large Carrot diced
- 2 stalks Celery diced
- 1 teaspoon Salt to taste
- ½ teaspoon Black Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until softened.
- Stir in curry powder, ground cumin, and ground coriander. Cook for 2 minutes.
- Add diced carrot and celery, cook for another 5 minutes.
- Add red lentils and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in coconut milk and cooked jasmine rice. Simmer for another 10 minutes.
- Season with salt and black pepper to taste. Serve hot.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Soup
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