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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