Oh my god, this soup was super popular back in the 90's at least here in Denmark. Recipes for this was everywhere, but my dad (a chef) made a version very similar to this, minus the tamarind and red lentils, as it wasn't widely available. We usually added the precooked rice as we sat at the table. Nostalgia in a bowl!
Chef John, I’ve been anticipating this one for a long time!! This is one of my favorite soups and I’m so excited to try Food Wishes’ version. Thank you!!!!
We make turkey stock after thanksgiving and use it for mulligatawny at New Years.. always have used the recipe from "The Joy of Cooking"...it's amazing, but we may have to try this one for a true New Year beginning!
Thanks for sharing this recipe. Mulligatawny has been one of my favorite soups since I first tasted it at the Boma restaurant at Disney's Animal Kingdom Lodge. Sadly, when I've tried to make it in the past using recipes I found on the interwebs, the results haven't been as good as what I had at Boma. I'm optimistic your recipe will the one I've been looking for. Thank you!
I haven't seen one thing Chef John's made that I wouldn't immediately eat. Everything he cooks looks so good and he makes the process as simple and accessible as possible to us novices.
Have always been curious about this soup. Never had it or saw a recipe for it. Soup season is on the way --- Must finally make this one! Oh, suggestion for leftover cream of coconut: Pina colada, of course!
Darling boy, the presentation of this dish knocked my socks off. What a SPECTACULAR fall warming dish this will make. And to carry that apple sweetness off? Burn a couple of fall scented candles on your table. I think this will be on par with the Windsor's. That otta show that Gordon up, yeah! Thanks for a cut to the chase version of a wonderful Anglo-Indian "starter".
Indeed, the anglicised name of this soup - Mulligatawny is derived from the Tamil "Milagu Thanni", meaning "Peppery Water" in southern India where it is known to have originated and is still prepared widely and enjoyed heartily. This is a great recipe, Chef.
Hey Chef, you did it again! You got me starving for another one of your dishes. Question: Is the Tamarind paste you use in your Mulligatawny Soup a product of India? Thanks again!
6:36 i'm impressed, Chef John said _'mulliga tanni'_ quite close to to the original Tamil pronunciation! (well, as close as you can get with an American accent)
I add 1/2 C rice in addition to the lentils.... lentils and rice make a "complete protein", which adds a little more nutrition and a little more thickening.
Beautiful recipe man! Just a quick question about the Garam Masala. I thought Garam Masala is already cooked so it's usually added later because you can burn it (because it's already been cooked).
Tip: For an authentic version, make sure you remove all the apples and take half of the soup and puree it. Also, shred the chicken to pieces and add coconut milk in the end
That looks lovely! I would have to pass on the potatoes because I can't digest them, but I could substitute Rutabaga cubes. Thanks for the culinary inspiration!
Have made many of Chef John’s recipes. Enjoyed all of them. Enjoyed this one too. But… this is the first recipe that I had to significantly increase the amount of spices. Otherwise it would have tasted so bland.
I never had it before, only heard of it from Seinfeld's soup nazi episode - but I can tell you I will make this a whole bunch this cool season. This is one heck of a dish!
Hey Chef John! I recently got a coconut and now I got a whole box of home made shredded coconut, much more than I expected. Could you recommend me some recipe(s) to put it to good use?
First, you can skip it. Granny smith apples provide all the sourness you need. Second, if you insist on the extra sourness, then go with lime juice. In fact I would recommend lime juice before tamarind in this recipe anyhow, because it pairs so much better with apple and coconut than tamarind does. Add it to taste at the end; it's far more sour than tamarind. You'll also want to add a little sugar to taste at the end as well, especially if you're heavy handed with the hot peppers. The soup should be slightly sweet, and slightly tangy. You're not aiming for hot & sour here. Balance.
but but but, where's the curry leaves? I've bought them off of Ebay just for this recipe, and i think it is imperative, like kaffir leaves for that Thai coconut Chicken soup Thom Gum something.
Is it ok to use green lentils in this? A friend gifted me 20 lbs of lentils and I've never cooked or eaten lentils before so I don't know what they taste like but they did recommend adding them to soups to thicken them up.
here's an excellent recipe to use up those 20lbs(???) of lentils... hehehe th-cam.com/video/v0nXKGDMK1w/w-d-xo.html They are also great in making meatless patties for burgers or fillings for sausage rolls and stuff like that. Lots of indian recipes for lentils... but the soup above is a winner... I especially like the 'egyptian' version mentioned in that recipe... as I love cumin.... good luck with all of those lentils... As to their flavour, they are rather mild on their own... and are one of the fastest cooking of the dried legumes and do not require soaking like some others.
Just rewatched it last night. It’s so random that chef John posted this. It’s the first soup on his menu haha and I had to look it up I never heard of it
Thanks Chef John for turning out some "classics" lately. Don't get me wrong, I love the experimental CJ vids, but seeing you do classic & widely popular recipes/dishes is very nice in its own right.
I wonder if Chef John can make Stuffies. What are Stuffies, you ask? Clam mixed with breadcrumbs and spices, put in half shell of clam and cooked in oven. They are very popular in Rhode Island and southeastern Massachusetts.
@@Fetch26291 we make something similar in Vancouver, identical but we STUFF the clams bread crumb mixture into mushrooms with melted cheese and clarified butter before baking off
I know! Congratulations Chef John I’m so happy for you and your lovely wife! I enjoyed this many times at Pacifica Del Mar but it hasn’t been on the menu or in restaurants for a long time. Thanks Chef I’ll be making this for my daughter her husband and new baby this week. I’m gonna be a grandma!! Yipee
I know! Congratulations Chef John I’m so happy for you and your lovely wife! I enjoyed this many times at Pacifica Del Mar but it hasn’t been on the menu or in restaurants for a long time. Thanks Chef I’ll be making this for my daughter her husband and new baby this week. I’m gonna be a grandma!! Yipee
Back in the early 80's I spent one cold fall rainy weekend at a cozy motel north of San Francisco along the coast somewhere. Soaking in a hot tub. Burning fires of wood that smelled like incense. They had a really great restaurant and we were able to have meals brought to the room. One included mulligatawny soup. Bliss!
Wow, "You are the Chef Johnny of your Mulligatawny" would seem to be the point at which the space-time continuum folds back on itself and the universe vanishes. And yet I'm still here. And hungry.
I worked at an old country club in Kansas City where this has been the signature soup for decades, although theirs was puréed into a grainy texture. It was so incredible, what I wouldn’t give for the recipe. Mulligatawny seems to come in many different forms and I haven’t been able to find anything comparable to it. I’ll have to try this and see!
Thanks matie, so many happy memories of eating this with my grandad - he was ex merchant Navy and loved it. I think the name used to make me laugh,I must have been about 5 . My older brothers hated it . You used to be be able to get it in UK in a tin by Heinz. Nothing like my grandad or you do. Yet another great recipe for everyone to try. Cheers matie
Did you by any chance, find this recipe in an old armoire?
Pack it up, Soup Nazi, no more soup for you... NEXT!
No soup for you.
The chicken broth made at home line got me 😂😂 Looks amazing, Chef John!
Oh my god, this soup was super popular back in the 90's at least here in Denmark. Recipes for this was everywhere, but my dad (a chef) made a version very similar to this, minus the tamarind and red lentils, as it wasn't widely available. We usually added the precooked rice as we sat at the table. Nostalgia in a bowl!
Chef John, I’ve been anticipating this one for a long time!! This is one of my favorite soups and I’m so excited to try Food Wishes’ version. Thank you!!!!
Chef John. I made your recipe for Mulligatawny soup yesterday . It is absolutely delicious.Thanks much.
We make turkey stock after thanksgiving and use it for mulligatawny at New Years.. always have used the recipe from "The Joy of Cooking"...it's amazing, but we may have to try this one for a true New Year beginning!
NO SOUP FOR YOU!
I came to the comments for this!! 🤣😂
You want bread? THREE DOLLAR!!!
@@marieb9926 Yup, me too.
Same! 🤣
Por favor??? NO SOUP FOR YOU!
Thanks for sharing this recipe. Mulligatawny has been one of my favorite soups since I first tasted it at the Boma restaurant at Disney's Animal Kingdom Lodge. Sadly, when I've tried to make it in the past using recipes I found on the interwebs, the results haven't been as good as what I had at Boma. I'm optimistic your recipe will the one I've been looking for. Thank you!
Made this for dinner tonight. It was very good!
I haven't seen one thing Chef John's made that I wouldn't immediately eat. Everything he cooks looks so good and he makes the process as simple and accessible as possible to us novices.
Everytime I search for a recipe on YT, Chef John is in the top 3 of the search results. For good reason. I have become a student of Food Wishes.
Made this last night. Very good and I loved the flavor the apples added!
You know, this is canonically Batman's favorite meal, so I've always wanted to try this! Thank you Chef John!
Was just going to mention that!
Have always been curious about this soup. Never had it or saw a recipe for it. Soup season is on the way --- Must finally make this one!
Oh, suggestion for leftover cream of coconut: Pina colada, of course!
I love the bonus apple cutting lesson 😂
Just made this! So good! New favourite soup and that is saying a lot!
Chef John that's looks sooo good. As we head into fall I start thinking about soups ... this has just bubbled up to the top of my list. Thank you!
The US Navy made that soup at least twice a month. first time i ate it was during my enlistment.
This soup looks so good I might actually attempt to make it.
Darling boy, the presentation of this dish knocked my socks off. What a SPECTACULAR fall warming dish this will make. And to carry that apple sweetness off? Burn a couple of fall scented candles on your table. I think this will be on par with the Windsor's. That otta show that Gordon up, yeah! Thanks for a cut to the chase version of a wonderful Anglo-Indian "starter".
Made this today, it is everything you promised it would be. Thank you, and keep up the good work.
Green onion garlic naan! I can't wait!
Waiting for the weather to cool a bit and then I will try it.
Indeed, the anglicised name of this soup - Mulligatawny is derived from the Tamil "Milagu Thanni", meaning "Peppery Water" in southern India where it is known to have originated and is still prepared widely and enjoyed heartily. This is a great recipe, Chef.
@Ben what you been smoking these days, mate?
I've fallen in love with curry soups after traveling to Asia. This is on the must make list.
I always have containers of soup in the freezer.... Mulligatawny, Minestrone, Chicken Veggie w/Spaetzle, and Chicken Congee (a rice based soup).
"No one wants to eat an annoying soup" - words to live by
I love this soup! Thanks again for your wonderful videos.
Best I've ever had was at Slackwater Pub & Pizzeria in Ogden, UT. 😋😋😋
Made this this morning with the naan. What an amazing lunch👏👍. Thanks for this recipe 🙏 Not an annoying soup 😂
That looks like my first fall soup of 2022. 😊
Hey Chef, you did it again! You got me starving for another one of your dishes. Question: Is the Tamarind paste you use in your Mulligatawny Soup a product of India? Thanks again!
Next: JAMBALAYA!
Helloooo Newman!
Great Recipe, which I will do even during the Heat Wave. Now, since I am half-Irish, I can't start a meal without an Ale or Whiskey...
6:36 i'm impressed, Chef John said _'mulliga tanni'_ quite close to to the original Tamil pronunciation! (well, as close as you can get with an American accent)
same here, considering that Tamil culture isn't all that well known in the US
I add 1/2 C rice in addition to the lentils.... lentils and rice make a "complete protein", which adds a little more nutrition and a little more thickening.
Gawd! This looks so good. All it's missing is the saxophone in the background to make this truly food porn.
Kramer's favourite
He understands the man's suffering for his love of soup
Beautiful recipe man! Just a quick question about the Garam Masala. I thought Garam Masala is already cooked so it's usually added later because you can burn it (because it's already been cooked).
My favorite cooking channel
Tried to make it last week, it’s delicious! I was short some ingredients: no matter what this man tells, I was out of lentils…
I love a good curry so this soup sounds perfect I will give it a try with a home made nan bread ..
Chicken, vegetables, curry, soup. That is four things that I like....
Can you please tell me what spices are in the curry powder because I never use the pre-made powder? Thank you for sharing your recipe 😊
CJ...did you post the Naan recipe? I have looked but do not see it. I LOVE Naan.
Tip: For an authentic version, make sure you remove all the apples and take half of the soup and puree it. Also, shred the chicken to pieces and add coconut milk in the end
Looks so delicious!! 🤤
That looks lovely! I would have to pass on the potatoes because I can't digest them, but I could substitute Rutabaga cubes. Thanks for the culinary inspiration!
Ew, no. Just skip the spuds. They're not a requirement of mulligatawny anyway. The lentils should provide all the starchy heartiness you need.
Awesome! But you don’t have a soup spoon?
I must try this one. I just need to get some of those spices I still don't have.
This looks so good.
Lmao at the chicken broth comments.
Reminds me of people wearing wigs or weaves: Yes it's my hair: I bought it !
That's a good version.
Have made many of Chef John’s recipes. Enjoyed all of them. Enjoyed this one too.
But… this is the first recipe that I had to significantly increase the amount of spices. Otherwise it would have tasted so bland.
I never had it before, only heard of it from Seinfeld's soup nazi episode - but I can tell you I will make this a whole bunch this cool season. This is one heck of a dish!
That looks so delicious!😋😋
I love soup!!! This looks so delicious!!!💕
Hey Chef John! I recently got a coconut and now I got a whole box of home made shredded coconut, much more than I expected. Could you recommend me some recipe(s) to put it to good use?
Made this one with sweat potatoes.. Taste imazing))
Making it this weekend.mmmmm
You, Food Wishes, are a FXCKING genius!
THis looks delicious, Will try it soon!
how calmly he said "spice blend - done" and knowing how Gordon Ramsey would say it had me 💀
Yum!
Very nice. Thank you.
Time, the answer is Time...
I couldn’t find Tamarind Paste at my grocery store. Any thoughts on a substitute? Molasses?
Tamarind is a souring agent so lemon or lime juice can help in its place.
First, you can skip it. Granny smith apples provide all the sourness you need.
Second, if you insist on the extra sourness, then go with lime juice. In fact I would recommend lime juice before tamarind in this recipe anyhow, because it pairs so much better with apple and coconut than tamarind does. Add it to taste at the end; it's far more sour than tamarind. You'll also want to add a little sugar to taste at the end as well, especially if you're heavy handed with the hot peppers. The soup should be slightly sweet, and slightly tangy. You're not aiming for hot & sour here. Balance.
So were there both apples AND potatoes as Chef John mentioned??
YUMMMMM!
but but but, where's the curry leaves? I've bought them off of Ebay just for this recipe, and i think it is imperative, like kaffir leaves for that Thai coconut Chicken soup Thom Gum something.
This soup was mentioned in the show American horror story series the witch season
If you don't add the chicken, is it still called mulligatawny or is it something else? Veg soup with apple? 🙂
The apples really surprised me
Is it ok to use green lentils in this? A friend gifted me 20 lbs of lentils and I've never cooked or eaten lentils before so I don't know what they taste like but they did recommend adding them to soups to thicken them up.
here's an excellent recipe to use up those 20lbs(???) of lentils... hehehe
th-cam.com/video/v0nXKGDMK1w/w-d-xo.html
They are also great in making meatless patties for burgers or fillings for sausage rolls and stuff like that. Lots of indian recipes for lentils... but the soup above is a winner... I especially like the 'egyptian' version mentioned in that recipe... as I love cumin.... good luck with all of those lentils...
As to their flavour, they are rather mild on their own... and are one of the fastest cooking of the dried legumes and do not require soaking like some others.
Lentils don't taste like much of anything. Green ones might dull the colour a bit, that's all.
I found a recipe for this in an armoire someone gave me.
..."if it all doesn't fit on a spoon"....hah, i got a bigger spoon so i could eat all around the outside, round the outside, round the outside. 🌶👍🏻
Can a chef be eligible for the Nobel Peace Prize?
“Good friend whom I’ve never met” ☠️
nice!
👍
Oh Chef, India does add coconut milk to the soup
Funny I just watched the Seinfeld episode soup Nazi. Very fitting, looks amazing, Great Job Chef John
Same here! The Soup Nazi would be furious if he saw this! Gotta luv Elaine...Hey maybe Chef John saw it again too?
Wasn't it Kramer that extolled mulligatawny soup?
@@johnkozup9959 it was one of the recipes Elaine found in the armoire. Yes Kramer did love it.
NO SOUP FOR YOU!
Just rewatched it last night. It’s so random that chef John posted this. It’s the first soup on his menu haha and I had to look it up I never heard of it
Thanks Chef John for turning out some "classics" lately. Don't get me wrong, I love the experimental CJ vids, but seeing you do classic & widely popular recipes/dishes is very nice in its own right.
What is CJ?
@@Anthony-hu3rj Chef John
I wonder if Chef John can make Stuffies. What are Stuffies, you ask? Clam mixed with breadcrumbs and spices, put in half shell of clam and cooked in oven. They are very popular in Rhode Island and southeastern Massachusetts.
@@Fetch26291 we make something similar in Vancouver, identical but we STUFF the clams bread crumb mixture into mushrooms with melted cheese and clarified butter before baking off
@@Fetch26291 Or a suffed clam/oyster if you grew up in Connecticut.
Chef John deserves a big round of applause for reaching 4.25 million subscribers! 👏👏👏👏👏👏👏👏👏👏👏👏
Congratulations Chef! 👍
chef john should just stop talking, it's so painful
I know! Congratulations Chef John I’m so happy for you and your lovely wife! I enjoyed this many times at Pacifica Del Mar but it hasn’t been on the menu or in restaurants for a long time. Thanks Chef I’ll be making this for my daughter her husband and new baby this week. I’m gonna be a grandma!! Yipee
I know! Congratulations Chef John I’m so happy for you and your lovely wife! I enjoyed this many times at Pacifica Del Mar but it hasn’t been on the menu or in restaurants for a long time. Thanks Chef I’ll be making this for my daughter her husband and new baby this week. I’m gonna be a grandma!! Yipee
Back in the early 80's I spent one cold fall rainy weekend at a cozy motel north of San Francisco along the coast somewhere. Soaking in a hot tub. Burning fires of wood that smelled like incense. They had a really great restaurant and we were able to have meals brought to the room. One included mulligatawny soup. Bliss!
god bless brother you deserve this every day
Sounds like a lovely memory!
"I think we have sherry with the soup" "Same procedure as last year?" "Same procedure as every year James"
Wow, "You are the Chef Johnny of your Mulligatawny" would seem to be the point at which the space-time continuum folds back on itself and the universe vanishes. And yet I'm still here. And hungry.
I worked at an old country club in Kansas City where this has been the signature soup for decades, although theirs was puréed into a grainy texture. It was so incredible, what I wouldn’t give for the recipe. Mulligatawny seems to come in many different forms and I haven’t been able to find anything comparable to it. I’ll have to try this and see!
This one is perfection.
I was just thinking about Fall Soups. This looks delish!😍
This soup was one my mom made for dinner parties but it’s been totally unknown to my tastebuds. I’m thinking I need to try this really soon.
You are the Michael Burry of your Chicken & Vegetable Curry.
Hi Chef John! Sticking with the Anglo-Indian theme, it would be great to see your take on Kedgeree, too!
I love kedgeree!!!
The lack of Seinfeld references really hurts.
No soup for you! 🤣
*THIS SOUP always reminds me of Seinfeld and the Soup Nazi episode.*
NO SOUP FOR YOU!!!! COME BACK!!!! ONE YEAR!!!!
add pasta, and you get minestronegatawny soup
That looks absolutely delicious. I'm glad Autumn is here, it brings the best recipes
Yes, 'tis the time for comfort food.
The only thing I don’t like about these vids is, the Jack-in-the-box guy narrating them
Thanks matie, so many happy memories of eating this with my grandad - he was ex merchant Navy and loved it. I think the name used to make me laugh,I must have been about 5 . My older brothers hated it .
You used to be be able to get it in UK in a tin by Heinz. Nothing like my grandad or you do.
Yet another great recipe for everyone to try. Cheers matie
you need a super super super market to get all that stuff. i can find maybe 2 things besides the vegies in serbia
How did your soup turn 12 shades darker when it was ladled into your bowl?