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
Ingredients
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1
chicken
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1
onion
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4
garlic cloves, peeled and smashed
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2 teaspoons
gingerroot, grated
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zest of 1 lemon
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1
bay leaf
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1
red chili pepper, halved
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1 tablespoon
peppercorns
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1 teaspoon
mustard seeds
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1 teaspoon
coriander seeds
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sea salt, to taste
Directions
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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.
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Shred chicken and divide between bowls. Strain stock over the chicken.
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