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
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
Not sure if you ever read the comments to your videos but you really do inspire and give confidence to so many people. You've have helped me gain confidence in myself in the kitchen and its tranfering into life. I recently left an abusive relationship where meals I cooked often ended up on the floor and me picking up shattered plates and mopping sauces. Having the freedom to experiment with food for myself has become a joy. Your personaily and recipes help a lot with staying calm and "not letting the food win" 🤗 This specific soup was my late mom's favorite dish in the whole world! We would order it any chance we got during the fall and winter. I'm head over heels to give this a try. Thank you Chef John for keeping up with this channel (and to your wife Michelle). Your long-ish time viewer and fan of 10 years.
I recently freed myself from a very long, judgmental relationship. Like you, I revel in the freedom to be myself and cook what seems interesting to me. I find that cooking is a huge creative release for me, and Chef John has been a delicious resource! Happy simmering
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!
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.
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!
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!
I just made this but I melted butter and mixed in a seedy Dijon then brushed that mix on the chops then seasoned and proceeded per your recipe adding mushroom caps and boiled and cooled small red potatoes cut into quarters… all to bake together. Fantastic!
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.
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!!!!
One of my best memories was cooking this soup with my best friend and his girlfriend. Sadly he got cancer and died some years later. But that memory is still strong and vivid. That's what good food can do.
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
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
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!
HOW? i was just thinking "i want a new recipe with curry and vegetables. Lets search through chefs johns channel, hopefully he has something" and here it is, fresh uploaded. Like he can read my mind.
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've made Mulligatawny exactly twice. The recipe called for Scotch Bonnet peppers. The first time, I made it for two, per the recipe, and it was lovely. The next time, I made it for six and trippled the ingredients, which I learned is something you don't do with spices and things like Scotch Bonnet peppers. It was quite the experience. FWIW, I liked it just fine, and watching my guests was a lesson in courtesy and grace.
Another great recipe! I will cut down cooking time immensely by using my Instant Pot to cook the chicken and then proceed with your steps for the rest of the soup. Thank 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 tonight for the family and everyone thought it was spectacular! The flavors are amazing and it was not too spicy for the Mrs... A printed copy from the AllRecipies website has made into my personal recipe vault. Thanks, Chef John!
Made it for supper with our pasture raised chicken! As always Chef John… just right. Now for the Naan🌈🦋Marjorie from Georgia US Thank you for your great ideas
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".
The best, THE BEST, is at the Singapore Cricket Club. I was there in 1986 as a junior expat banker, accepted to the club just to play squash for two of their teams and spent every free moment there. Paradise.
To be authentic it needs to be made from lamb stock and have a chopped parsnip as well Chef John....this is from my Mum who was An Anglo Indian lady! But yours still looked delicious and I agree it is a great soup....up there with Italian minestrone and Russian Borscht!
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.
I really like these recipes that only have one or two ingredients outside the stuff I have normally. Like, I’d probably only need to buy one or two things to make this today. Great stuff as always, chef!
I'm a big fan of mulligatawny but it's one of those recipes that you never get at the same way twice wherever you go. My first taste of mulligatawny was at a British style pub in downtown Vancouver. When I started making it that was the benchmark for me. They used rice and no potatoes. I like to use half rice and half lentils. I don't use tomatoes though. I'll have to try that. The one constant is the Granny Smith apple 😁
Adding the Granny Smith apples threw me off at first but then it made perfect sense: The sugar from apples balances out the entire flavor profile. The tamarind paste was a nice touch, combined with the sourness of the apples as well, but the coupe detat was the coconut cream which gives a South Asian dish a Southeast Asian vibe. Genius.
If you're using the coconut cream, try lime juice instead of tamarind. They pair better. Also I think a little sugar to taste at the end is rather mandatory. This version looks to be a tad on the sour side. I always sugar mine, and the only sour I use are the apples.
I love mulligatawny soup. The recipe I use is quite a bit brothier and has apple slices poached in the broth. I will try yours and see which I like best.
Definitely have to try this! Tamarind is great, but I’ve never bought the paste before, just used other things with it in! I think I’ll skip the coconut cream and just make it thinner.
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!
