Chifa-inspired Mulligatawny Soup

Ingredients

In this Chifa adaptation of Mulligatawny, we incorporate Peruvian Chifa elements to create a unique fusion dish. The original Indian Mulligatawny soup is traditionally made with lentils, while our Chifa version replaces lentils with potatoes for a heartier consistency. Additionally, we infuse the soup with Chifa flavors by adding soy sauce and ginger, giving it a distinct Peruvian twist. We alse have the original recipe for Mulligatawny, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) fresh ginger, grated 1 tablespoon (15g) fresh ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 carrot, diced 1 carrot, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 2 cups (300g) cooked chicken, shredded (or tofu for a vegetarian option) 2 cups (300g) cooked chicken, shredded (or tofu for a vegetarian option)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 22g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the ground cumin, turmeric, and coriander to the pot. Stir well to coat the onions and spices evenly.
3. 3.
   Add the diced carrot, cubed potatoes, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the coconut milk and vegetable broth. Stir in the soy sauce.
5. 5.
   Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes or until the vegetables are tender.
6. 6.
   Add the shredded chicken (or tofu) to the pot and simmer for an additional 5 minutes.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Chifa Mulligatawny Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Soy sauce — Use low-sodium soy sauce if you prefer a less salty flavor profile.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper.
• Customize the soup by adding other vegetables such as peas or spinach.
• To make it more filling, serve the soup over steamed rice or with a side of crusty bread.
• Adjust the consistency by adding more vegetable broth if desired.
• Make a larger batch and freeze individual portions for quick and convenient meals.

Serving advice

Serve the Chifa Mulligatawny Soup as a comforting main course. Accompany it with a side of steamed rice or warm naan bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Chifa Mulligatawny Soup with a sprig of fresh cilantro to add a pop of color and freshness. Serve it in deep bowls to showcase the vibrant colors of the vegetables and the creamy texture of the soup.