Make Ahead

Mulaga-Tawny Soup

December  1, 2011
0 Ratings
  • Serves 8
Author Notes

Adapted from "Mulaga-Tawny Soup" in Dr. William Kitchiner, The Cook's Oracle (1817) qtd in Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964), 165 and "Mulligatawny Stew" in ibid., 166.

I'm using Dr. Kitchiner's original 1817 spelling! This is an easy, delicious, slightly spicy soup. —Lauren Hairston

What You'll Need
  • 1 chicken
  • 1 onion
  • 4 garlic cloves, peeled and smashed
  • 2 teaspoons gingerroot, grated
  • zest of 1 lemon
  • 1 bay leaf
  • 1 red chili pepper, halved
  • 1 tablespoon peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • sea salt, to taste
  1. Place all of the ingredients in a large stock pot and add enough water to cover the chicken by at least 2 inches. I used 5 quarts for my (I believe) 12-quart stock pot. Bring water to a boil then turn down heat and simmer, partially covered, for 1 hour 20 minutes, or until chicken is cooked through.
  2. Shred chicken and divide between bowls. Strain stock over the chicken.

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