OAKLAND SOUP KITCHEN RECIPES

Name: Mulligatawny Soup
Yield: Makes 8 first-course or 4 main-course servings
Ingredients: 1/4 cup vegetable oil; 3 cups chopped onions (about 1 pound); 5 garlic cloves, chopped; 1 1/2 tablespoons garam masala; 1 1/2 teaspoons ground coriander; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 2 bay leaves; 2 cups dried red lentils; 8 cups low-salt chicken broth; 2 cups diced cooked chicken; 1 cup canned unsweetened coconut milk; 3 tablespoons fresh lemon juice; 2 cups cooked basmati rice; Lemon wedges

MULLIGATAWNY SOUP RECIPE | EPICURIOUS

Mulligatawny Soup Recipe | Epicurious image

Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"

Provided by EPICURIOUS.COM

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 15

Ingredients

1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
5 garlic cloves, chopped
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice
2 cups cooked basmati rice
Lemon wedges

Steps:

Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

SPICY ASIAN CHICKEN SOUP RECIPE | EPICURIOUS

Spicy Asian Chicken Soup Recipe | Epicurious image

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash — chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Provided by EPICURIOUS.COM

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

Steps:

Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

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