Soup Is Life. Weekend Lunch Prep.


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

  • Servings: 4
  • Difficulty: easy
  • Print

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


  1. 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.
  2. 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.
  3. Add the crushed tomatoes and the chicken stock. Bring to a boil, turn the heat down and let simmer for about 20 minutes.
  4. Add the coconut milk, cool the soup and purée in a blender until smooth. Taste and adjust for seasoning if needed.
  5. 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!

pjimage (37)


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