Becky just made some Mulligatawny Soup for dinner. I have never heard of it either. She got the recipe from the New York Times cooking site. Well, basically it is a curry soup made she made with chicken, vegetables, apples, rice, lentils and coconut milk. It was delicious. It is a good example of one culture adapting a food from another culture. In this case it was originally a soup from India that was adapted and modified by the English to their own taste. We liked to throw in a little extra hot sauce to sort of bring back some of that Indian taste. It was a great mix of sweet and savory. We squeezed some fresh lime into the soup.We had it with some nice toasted naan bread too.
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