Reviewed: Mar. 28, 2012

Thank you for an insanely delicious soup recipe! I halved the recipe but used an entire onion, carrot, and Granny Smith apple. I only used 5 oz. of coconut milk (1 small can) for 1/2 recipe. It was so satisfying! I also used a mix of whole Masoor dhal and red split lentils. This is a keeper--very fast but soul-satisfying.

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Reviewer:

Danni E.

Reviewed: Feb. 16, 2012

This is now my absolute favorite soup!!! Great on a cold winter day.

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Reviewer:

bex

Reviewed: Jan. 22, 2012

Outstanding soup! I substituted one bay leaf for the curry leaves, since they are not available here. We also added half a diced chicken breast. Wonderful, complex flavors...this soup is not spicy hot but is spicy.

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Reviewer:

Steve

Cooking Level: Intermediate

Home Town: Potsdam, New York, USA

Reviewed: Jan. 22, 2012

Fabulous recipe for Mulligatawny Soup. For those unable to find tamarind concentrate - you aren't missing a thing. I live close to an Asian Indian store and was able to find this and all of the ingredients. Just before adding the tamarind concentrate I tasted the soup and it was fabulous. Immediately after adding the tamarind concentrate I regretted it. The concentrate masked the rich and deep flavors of the soup. When I make this again, I will either leave this out or only use 1/3 of what is called for.

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Reviewer:

Becomingnatural

Reviewed: Jan. 2, 2012

I live 40 miles round trip from a grocery store and a modest 1 at that...so I improvise a lot. This soup is excellent. I don't know if I have had real Mulli. soup of not..doesn't matter..this a good base soup. I have made it twice. Both with a lamb stock and added lamb meat. Don't have the fancy ingredients. 1st time no red lentils. Still great. This time lentils ( used the rest powdered, ginger cardomon etc) It was good but sill missing something..as tamarinds aren't something I have or get on short notice...I put 2 big spoonfuls of Major Grey Chutney in. Worked great. I love this recipe! So does my husband who likes mild things. Had chiles the first time( no seeds) and used cayanne as someone suggested this time. If something is missing from a recipe I can usually figure out what it needs...once again good stand alone or a base to create your own soup. Liked the chicken idea too. Might add that it is imparative to "fry" the spices. Plain Curry is best done that way to . Breaks loose the aroma and flavors.

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Reviewer:

Iwilltryitonce

Reviewed: Dec. 8, 2011

This was good, but not great. I think it definitely has potential. It came out excessively cinnamon-y when I made it, to the point where the other spices were getting lost. Looking at the recipe, it doesn't seem like an excessive amount, so it's possible I measured wrong. Also, I think adding the curry at the beginning mellows it out too much. It might be better to fry it in some oil and add it near the end.

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Reviewer:

matthewterhune

Reviewed: Oct. 3, 2011

My family loves this. I can't get it quite like from the restaurant, but it is good. I make a double batch but don't double the stock/broth to make it a meal. It's our no meat meal. I use a bay leaf instead of curry leaves. I just can't find them. I don't add coconut milk for me, but I add it for my kids to tame the spice. My husband who loves spicy adds dried indian hot pepper to it. Recently I was out of coconut milk (misplanning on my part) and added a little sour cream and a little nonfat plain yogurt. The kids didn't seem to notice. I agree, you need to 'cook' the spices before adding the broth or its not the same. Yummy!

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Cami

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Reviewed: Sep. 7, 2011

DELICIOUS. I used jalapeno peppers, and would enjoy some more potato.

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Reviewer:

VeggieAllie

Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA

Reviewed: Apr. 26, 2011

just got back from 6 weeks in north India. This recipee hits it spot on. I know it is southern variation but then again, a lot of southern indian food in the north now! Asuggestion could be to add (1) bruised black cardommon pod for a bit of smokey flavour. WELL DONE.

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