Now that fall is here, hot and spicy soups are back on the menu. I have started the season with my Mulligatawny Soup with Chicken and Ramen Noodles. The soup is spicy hot due to its origin. Mine is as well. The word mulligatawny came from the Tamil word milagu-tannir which means pepper water. (Milagu means pepper, and tanni means water.)
Mulligatawny Soup was originally an Anglo-Indian recipe made with a thin broth, spices and onion. It traveled to England during the British rule of India and was modified to add chicken or lamb to accommodate the European dietary preferences. Specific ingredients differ based on the cook’s preferences.
Some recipes incorporate leftover rice. I have added Japanese ramen noodles because I have loved eating these long wiggly noodles since I was in college and starting out on my own. Ramen noodles are normally eaten in broth or soup with a few vegetables. They are made with wheat, like other noodles, but have a special alkaline mineral in the water that makes them stand up better than other wheat noodles.
My recipe starts by tempering the oil with garlic, ginger and many different spices. I add julienned carrots, chopped onion, sliced leeks and fresh peas as well as chicken breast pieces that have been cut into tiny pieces. The broth is thickened with a small amount of roasted chickpea flower, besan, which gives the soup a creamy look. It also adds high quality protein to the soup. After the soup has had time to simmer, I add the ramen noodles and lime juice.
Mulligatawny Soup is a great option for a week night dinner. It is full of flavor and very satisfying. Serve freshly fried pappads on the side. My husband likes to crunch his into bits then put them into his soup!