Chicken Mulligatawny Soup

Here is the breakdown, by percentage, of what motivated me to make this soup:  90% because of Seinfeld's "Soup Nazi", 5% because "Mulligatawny" is a fun word to say, 4% because I had all the ingredients on hand, and 1% because it's been chilly out.

Clearly, it doesn't take much to excite me.

But, for real, how could you NOT want to make Mulligatawny Soup?

To be completely honest, I had no idea what all would be included in a dish with such an interesting name. As it turns out, there are LOTS of things that can be included -- the recipe I'm sharing is just one version of the many different combinations out there.

I have been totally taking advantage of the dip in our usually steamy temps and enjoying piping hot bowls of soup. Not that you can't enjoy soup year-round. But it's nice to be able to do so without having to turn the air conditioning down a few degrees.

Though I had obviously already developed a fondness for this soup simply due to its name and its cameo on 90's sitcom television, I was pleasantly surprised to discover that I truly enjoyed its flavors, too.

Mulligatawny {see?? I just can't stop saying it!} is an Indian soup that literally translates to "pepper water", meaning that it can pack a seriously spicy punch. Like any recipe, however, you can tone down the burn to suit your own tastes or turn it up if you like to sweat! I love recipes like this one where there is an element of spice that is balanced by a silky, creamy texture {thank you, coconut milk!}.

In my version, I added chicken, diced tomatoes, ginger and cilantro. Other versions have bits of apple, celery, carrots and other ingredients. Use what you have on hand or what you like best!

I'm fairly certain you won't be able to get enough of the soup OR the name!

Chicken Mulligatawny Soup
adapted from Cuisine at Home Magazine Splendid Soups Edition

1/2 a yellow onion, diced
2 cloves garlic, minced or grated
2 tablespoons fresh ginger, minced or grated
1 teaspoon curry powder
1/4 teaspoon to 1/2 teaspoon {or more!} red pepper flakes
2 cups chicken broth
2 cups water
1 can petite diced tomatoes
1/4 cup fresh cilantro, chopped
2 cups cooked, shredded chicken breast
2 tablespoons butter
2 tablespoons flour {or rice flour for gluten-free version}
1/2 can {about 7 ounces} coconut milk
2 cups fresh spinach


1. In a large pot, saute onion, garlic, ginger, curry powder and red pepper flakes with a pinch of salt in about a tablespoon of olive oil over medium heat until the onions are softened and translucent, about 4-5 minutes. {Be careful not to burn garlic or red pepper flakes... don't turn the heat up too high.}

2. Stir in chicken broth, water, tomatoes, cilantro and shredded chicken, and bring to a simmer.

3. In a small measuring cup or a microwave-safe bowl, melt butter in the microwave, about 45 seconds. Whisk in flour until smooth. Add about 2-3 ladlefuls of hot broth from the soup to the butter/flour mixure, and whisk until completely smooth. Pour the mixture back into the pot with the soup.

4. Bring the soup back up to a bubble, then add the coconut milk and spinach and stir to incorporate. Cook until the soup is completely heated through and the spinach is just wilted.

Serve with a side of rice or quinoa if desired.

Tandoori Marinated Tilapia with Mango Salsa

I've mentioned before that Steve isn't very picky about many food related things. {Read: He will eat just about anything. Happily.}

However, after watching an episode of Dirty Jobs a while back that highlighted the fish farming industry, he's had a thing against tilapia. Mostly because he learned that they are bottom feeders that basically eat poop. {Thanks a lot, Mike Rowe. I'm pretty sure you just killed a few small tilapia farms across the nation.}

Silly boy.

For whatever reason, this little tidbit of information doesn't bother me much. Partly because I'm all for knowing where my food comes from, {No, that chicken did not just magically appear plucked and ready to cook in a tidy little plastic package}, but also because in my head fish poop isn't very "dirty", and if eating it floats tilapias' boat, then I say go for it.

Does that even make sense? Maybe I should stop using the word "poop"on a food blog? ;)

Anyway {if you're still reading after all that potty talk. Ha!}, I have been bound and determined to turn Steve into a tilapia eater ever since he stubbornly declared that we would no longer be cooking it in our home.

I could have just made it for him and lied about what it was, I doubt he would know the difference, but deception is no way to go, even when it's just getting someone to eat something they don't think they like. {With the exception of feeding children. Sometimes lying to them is necessary for everyone's sanity.}

So, instead of blatantly fibbing, I decided to try to make the tastiest version of tilapia I could come up with so that Steve would see that - poop eaters or not - they can make a lovely meal.

I succeeded.

The spice blend and yogurt marinade give the tilapia an exotic flavor, and the mango salsa adds just the right amount of sweetness and zing.

I think tilapia will be making more appearances at our dinner table from now on. And hopefully it's lost its "dirty" reputation in Steve's mind.


Tandoori Marinated Tilapia with Mango Salsa
Slightly adapted from A Decade of Cooking The Coscto Way cookbook

4 tilapia fillets
1 cup plain Greek yogurt
1 teaspoon chili powder
1 teaspoon garam masala {I made my own blend, but you can buy it at the store, too}
1 teaspoon fresh ginger, grated
1/8 teaspoon cayenne pepper
1 clove garlic, grated
1/2 teaspoon salt
1-2 tablespoons butter

Place fish in a medium glass dish. In a small bowl, combine yogurt, chili powder, garam masala, ginger, cayenne, garlic, and salt until well blended. Cover fish fillets with yogurt marinade. Cover dish in plastic wrap, and allow to marinate in the refrigerator for about 2 hours.

In a large skillet over medium heat, melt butter. Remove fish from marinate and shake off any excess. Place fish in skillet and saute for about 5 minutes on one side, then flip and cook for an additional 2-3 minutes or until fish is opaque and flakes easily.

Serve topped with Mango Salsa.

Mango Salsa
1 mango, peeled and diced
1 kiwi, peeled and diced
1/2 cucumber, peeled, seeded and diced
1/3 cup hearts of palm, diced
1/2 teaspoon lime zest
Juice of 1 lime
pinch of salt

Combine all ingredients in a medium bowl. Refrigerate for an hour to allow flavors to come together.