Mulligatawny Gruel

Ingredients:

1/2 to 1 cup butter

2 large leeks, sliced (optional)

1 whole celery, chopped

10-12 carrots, chopped

3 tbsp madras curry paste (Patak)

3-5 cloves garlic, crushed

1 tbsp grated fresh ginger

3 cup white medium grain rice

1 can coconut milk (higher fat content is better)

1 large apple, grated

8 chicken thighs

8-12 litres chicken broth

buttered pan fried shrimp (optional)

Directions:

Please note that the amounts listed in the ingredients section are estimates. I usually cook this in a big vat because I don't make it very often and when I do I like to make lots and put the leftovers into tupperware that I can freeze. I simply pull one out of the freezer and throw it into the microwave when I don't have time or I'm feeling lazy. I like my soup thick like congee, but if you prefer it runnier, reduce the amount of rice or use a longer grain rice or add more water. The rice I use is an Italian medium rice like risotto, which contains a lot of starch which thickens up the soup. I also like every spoon full of chunks of veggies and chicken. So I try to have equal volume of carrots, celery and chicken. Not knowing the volume of the vat, I simply prepare the ingredients so they fill to the brim. Be aware that the rice will increase in volume as it cooks. You may want to adjust the amount of madras curry depending on your tastes. I have in the past used the entire jar though I would not recommend it unless you like spicy! I use Patak madras curry as it is the brand that is carried by most grocery stores in my neighbourhood. I used another brand called Sri Khan which was also quite good, but it is no longer available here. Just be advised that not all brands are the same so you will need to reduce or increase the amount used. Okay let's get to cooking.

 

Heat butter in large skillet on medium heat, add leeks, carrots and curry paste. Let the carrots and leeks heat up a bit before adding the celery. Stir until the leeks are soft. Add garlic, ginger and rice. Stir for another 10-20 minutes on low heat so that the rice absorbs the spices. You want to make sure the carrots and celery are al dente, not mushy.

In a big pot, heat up your chicken broth until boiling. Add in chicken thighs. Do not over cook the chicken. Usually between 5-10 minutes is good enough. Remove thighs and let cool before dicing. The chicken may be slightly raw. That's okay as they will be added back into the soup to simmer to finish up the cooking. There have been a couple times when I had stepped away from the kitchen only to come back to overcooked chicken. It was still edible though a bit rubbery. Trust me. You want to avoid rubbery chicken.

Add everything from the skillet into the chicken broth and set heat to low. Let simmer for at least 45 minutes or when you feel the rice has sufficiently cooked. As I indicated, I prefer my soup to be like congee. Add the chicken, coconut milk and grated apple to the pot and simmer for another 5-10 minutes. 

Serve in a big bowl with bread and butter or salted crackers. This soup freezes well.

Addendum: The addition of shrimp pan fried in butter brings the flavour and texture of the soup to another level.