How to Cook Turkey Mulligatawny Soup
Serves: 6-8
Preparation time: 10 mins
Cooking time: 2 hour 30 mins
Ingredients needed to make Turkey Mulligatawny Soup:
For the broth:
- 1 ½ lb large turkey wings
- 4 garlic cloves, peeled and crushed
- 1’’ fresh ginger root
- 4 small yellow onions, peeled
For the spice blend:
- 1 tsp ground ginger
- ¼ tsp ground chili powder
- ½ tsp ground cumin
- ¼ tsp ground coriander
- 1 tsp turmeric powder
- ¼ tsp ground black mustard seeds
- ½ tsp freshly ground black pepper
To finish:
- Juice of a lime
- 2 tbsp olive oil
- 2 tsp salt
Cooking instructions for Turkey Mulligatawny Soup:
- Slice off the turkey wings along at their joints and drop them into a 4 quart soup pot.
- Fill it up with cold water and set aside.
- Chop two of the onions into small dices and drop them into the pot along with the crushed garlic.
- Cut thin slices out of the unpeeled ginger and drop them into the pot too.
- Give it a good stir to mix well and cook over moderate heat until it starts boiling.
- Reduce the heat and simmer the stock for a couple of hours or until the flavors are infused into the mixture.
- Sprinkle the spices into the simmering broth after 1 ½ hours and continue to simmer for the last half an hour or until the flesh of the turkey leaves the bone.
- Remove from heat and lift the turkey bones from the broth into a bowl, with the help of tongs.
- Set the wings aside for about 15 minutes until it turns cool enough to handle.
- Peel off the skin and pull the meat with your fingers into fine shreds; throw away the bones.
- Chop rest of the onions into small cubes and set aside.
- Heat a splash of olive oil in a 10’’ skillet and throw in the diced onions.
- Sauté for 3-4 minutes, stirring occasionally or until they turn lucid.
- Drop in the shredded turkey, along with a tsp of salt and stir well to mix properly.
- Cook for another couple of minutes or until the meat is heated through and tip it into the broth.
- Give it a nice stir to mix well, along with rest of the salt and a splash of lemon juice.
- Return the soup to heat and cook it for about 10 minutes or until heated through.
- Ladle it into serving bowls and top it up with a dash of paprika or chopped fresh cilantro.
- Serve hot along with a splodge of yogurt on top.
Image credit: Wikimedia Commons
