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  • Danielle McEachern

    British Bites: Mulligatawny Soup. Leave out chicken thighs; increase sweet potatoes & lentils, use homemade veggie broth. Dollop of mango chutney. ;)

  • Heather Vanhoose

    Mulligatawny Soup | Serious Eats : Recipes

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Mulligatawny | The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices. —Madhur Jaffrey, author of Curry Nation (Ebury, 2012) | From:

A pinner said: Mushroom Soup - we've made this TWICE this week. I am not kidding when I say this is to die for.

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Think of the best chicken soup you've had: steaming hot, rich, comforting, and soul-satisfying to the core. Now add to that the complex fragrance of fresh Thai herbs like lemongrass, galangal, a sweet shallots. And wait, we're not done yet! To that base, add a big fat pinch of warm Northern Thai spices and you're starting to get an idea of what yum jin gai is all about.

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