Sunday 11 March 2018

Mulligatawny Soup

Taken from the Guardian: https://www.theguardian.com/lifeandstyle/2018/mar/09/thomasina-miers-recipe-for-beef-and-noodle-mulligatawny-soup

What you need

  • vegetable oil 3 tablespoons 
  • 1 onion
  • 2 celery sticks
  • 1 carrot
  • 5 tomatoes or canned tomatoes (1 can)
  • 1 chilli
  • salt, black pepper
  • 1 clove of garlic (instead of the recommended 3 - I mean, come on)
  • ca 2cm long ginger
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of fennel seeds
  • 1 teaspoon of cinnamon or a cinnamon stick
  • 2 teaspoons of basmati rice
  • 250g beef
  • 1 can of coconut milk (400ml)
  • juice of 2 limes
  • coriander 
  • 750ml stock (e.g. beef)

Equipment

  • casserole
  • small saucepan
  • pestle and mortar

How you do it

  • put the coriander, fennel seeds and rice into the saucepan and heat for up to 3 min until it starts getting fragrant. take off heat and let cool down
  • get the 750ml stock ready. I usually use ready made one by heating up water in a kettle and then add 3 tablespoons of e.g. Swiss Vegetable Bouillon. 
  • chop the onions, carrots, celery and beef
  • heat up a casserole with the oil. 
  • put the onions, carrots, and celery into the hot casserole and cook for 5 min. then add the sliced beef and cook for another 5 min.
  • slice the garlic and ginger. Add it to the casserole and cook for another 5 min. Don't forget to stir or it will all burn
  • grind the seeds and rice from above and add to the casserole. Add freshly ground pepper to it.
  • add the 750ml stock 
  • bring to the boil. in the meantime, cut the tomatoes into quarters and add to the casserole. 
  • let it all cook for ca 25min
  • squeeze the juice out of 2 limes. Get a can of coconut milk ready. Add the lime juice and coconut milk to the casserole
  • season with salt and pepper. Shouldn't take too much salt depending on how seasoned the stock is. I'd say 1 teaspoon should be enough
  • cut a few fresh coriander leaves and add to the soup and cook for another 3-4 min.

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