Shebnation recently spent time in the beautiful country of Scotland, where everybody is endearingly polite and the soups are especially delicious. Hot as fuck, but delicious. I am not talking spicy hot either. Scalding soups and tea that would erode several layers of skin if you spilled it on yourself. My little partner in crime bought a tea atop a large
mountain an enormous hill we had climbed in order to see a castle and was not able to drink this tea until we had walked all the way back down. I may mention too the outside temperature was a balmy 42 F and we were being “caressed” by frigid ocean breezes. That goddamned tea stayed hot for at least 30 minutes! As for me, I burnt my tongue several times on soups (so tasty!!! I couldn’t wait) which is a huge nuisance. But the soups were glorious. I had several different versions of this basic Mulligatawny, a throw back to the days and conquest and colonization which I would prefer not to get into. I am working on an all Scotland Shebnation post, until then make some soup!!!!
Mulligatawny aka A Thick, Chicken & Curry Stew
Macros/Serving: P 29 | F 14| C 27. Fiber is 5 grams per serving
I made this for Snackary’s lunches last week and his rating was “4 goods” out of 4 possible goods!
- 20 ml coconut oil
- 150 grams carrot, peeled and chopped
- 600 grams raw sweet potato, peeled and chopped
- 100 grams raw onion, chopped
- 100 grams raw apple, peeled and chopped
- 3 cloves of garlic peeled and smashed
- 181 ml canned crushed tomatoes (about 1/2 cup)
- 1-2 Tbsp madras or other mild curry blend
- 1 Liter chicken stock (boxed or homemade)
- 60 ml coconut milk (I freeze it in ice cube trays for future uses, 1 can is too much)
- 640 grams boneless, skinless chicken thighs
- Season the chicken thighs with the 1/2 the curry powder and salt and pepper. Roast in a 400 degree oven until cooked through. Let cool then shred with your fingers, or chop with a knife if the feeling of chicken between your fingers disquiets you.
- Heat the coconut oil in a large soup pot and add the cut onion, carrot, apple, sweet potatoes and smashed garlic. Season with salt and pepper and sauté on medium heat for about 7 minutes, stirring now and then so nothing sticks. Add the remaining curry powder and stir to distribute.
- Add the crushed tomatoes and the chicken stock. Bring to a boil, turn the heat down and let simmer for about 20 minutes.
- Add the coconut milk, cool the soup and purée in a blender until smooth. Taste and adjust for seasoning if needed.
- Divide the chicken among 4 containers and pour 1/4 (my total was 1400 ml of soup so each lunch got a whopping 350 ml!!) of the soup atop the chicken. Boom lunch for 4 days!