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You are here: Home / Food & Recipes / Cooking / ATTN: Pod People

ATTN: Pod People

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I have everything to make mulligatawny soup but I forgot to pick up chicken thighs and the only ones I have are on two whole frozen chickens so that is out of the question. Do you think I could substitute shrimp instead? I have a bag of frozen shrimp I picked up a couple months ago on sale and forgot about in the freezer. What are your throughts?

Reader Interactions

42Comments

  1. 1.

    debbie

    Don’t add them until the soup’s almost cooked. Frozen shrimp only need to be heated through.

  4. 4.

    alquitti

    As long as you have onions, lentils, cumin, turmeric and coriander you will manage. Mulligatawny is whatever you say it is.

  5. 5.

    Anonymous At Work

    Don’t count on them to add much flavor, just texture.  Everything else in that soup will overpower them.

  6. 6.

    HeleninEire

    LOL. Haven’t turned my stove on in a year. The only things in my refrigerator are beer, diet Coke, and various condiments just in case the take-out people forget to put them in the bag.

    Can’t help you. ?

  7. 7.

    lifeinthebonusround

    @Old School: Ella Bella used frozen cooked shrimp, don’t know what Cole has.  If not already cooked, I’d dump ’em into a large bowl of cold water to defrost, then add to soup at the end.  Two or three minutes, pink?  They’re cooked.

  8. 8.

    quakerinabasement

    The answer to the question, “Shrimp?” is always, “Oh, hell yes!”

  9. 9.

    WaterGirl

    I had never heard of that soup, but I googled for recipes.  I think your shrimp would work fine (added at the end as debbie says).

    But with the move from chicken to shrimp, I would consider changing some of the spices – keeping the curry and the pepper, etc .

    I see one recipe that calls for thyme, which would be great with chicken but I’m not so sure about shrimp.  Another recipe calls for bay leaves, but I think that would work with shrimp.  Depending on the additional spices your recipe calls for, you could think about substituting a shrimp-friendly spice for a chicken-friendly spice.

  11. 11.

    Chetan Murthy

    @HeleninEire: How amusing!  I spent, like, the decade previous to the pandemic barely cooking.  And then, in 2020-21, I’ve gotten prepared food, like, *twice*.  Everything else cooked (though I guess I should count 4-6 bottles of pasta sauce over the year as prepared food too).

    It seems like different people have had different reactions to the pandemic.

  12. 12.

    WaterGirl

    @Chetan Murthy: Since February of last year, I haven’t eaten any bread that I haven’t baked myself.

    Before that I baked Greek Christmas Bread for the holidays, and the occasional rolls for other holidays.

  13. 13.

    columbusqueen

    Sounds great to me. I’d add a few shots of a fruit based hot sauce, but not everyone would dig that, I suppose.

  14. 14.

    Dan B

    Shrimp as others describe.  I’m a Certified Chef with seven years in very high end kitchens.  So – It doesn’t take long to defrost a whole chicken if you immerse it in tepid water and leave a little tepid water drip (in large pot in sink).  Should take less than an hour unless you’ve got a mammoth beast.  Bay leaf and thyme are excellent with shrimp.  Coriander and cumin are wonderful but can overpower.  Curry powder can as well but not as much as the others.

    Salt and a tiny bit of white wine vinegar (or red) on the thawed shrimp will bring out the flavor.  10 to 20 minutes is plenty of time to marinate.

    Bon Appétit!

  15. 15.

    Chetan Murthy

    @WaterGirl: Heh, yeah!  I bought a couple of loaves of marble rye in Feb, and then my friend turned me onto sourdough.  Buh-bye, store-bought.

    A couple of days ago, I made my first instant pot recipe (chicken stock) and yesterday, potato-leek soup.  Gonna find me a pressure-cooker mulligatawny recipe and make it tomorrow.

  16. 16.

    Jim, Foolish Literalist

    /sigh/ I already miss soup weather….

    how many days until Fall ?

  18. 18.

    Lyrebird

    @alquitti: ​
     

    Yeah I think it’s a pretty flexible hybrid dish anyhow.

    Agreed on not putting them in until the lentils are nice and soft.

  19. 19.

    Lyrebird

    @Dan B: Now I’m hungry!

    And if you do see this… am about to order some new lightbulbs finally, with many thanks for your sharing info.

  20. 20.

    JPL

    After a year plus, family is going to visit for several days at the end of the month.   I need a light soup that I can freeze.   I normally let them fend for themselves at lunch, and that would be something easy.   btw One is gluten free, and one is dairy free.

  21. 21.

    HeleninEire

    @Jim, Foolish Literalist: Oh hey, I forgot to tell you all what’s in the cabinets. Progresso soup (can eat it anytime of the year..if you have A/C.. Or microwave it. Like me!!) Also pickles and tuna fish. A girl’s gotta eat.

  22. 22.

    piratedan

    man, I was really excited about this thread title because I thought it was going to be MST3K related.

    for those that are clueless, the movie Pod People was given the MST3K treatment and features a small alien that is not-so-affectionately nicknamed as Trumpy.

  23. 23.

    Mary G

    Officer Michael Fanone, who defended the Capitol on January 6, has written a powerful letter to congressional leaders: “The indifference shown to my colleagues and I is disgraceful.” pic.twitter.com/IZyMjwsx1I— The Lincoln Project (@ProjectLincoln) May 5, 2021

  30. 30.

    Ken

    @HeleninEire: Progresso soup … pickles … tuna fish…

    and gummi bears.  Twenty minutes for the appetizer round — clock starts now!

  32. 32.

    WaterGirl

    @Mary G: The Republicans support the police in the same way they support the troops.

    Empty words.

    I really respect this fellow – he was most excellent in his TV interview TV with Don Lemon.

  38. 38.

    Dan B

    @Lyrebird: I’ve got another recommendation* that I discovered after the info Watergirl forwarded to you.  I just tested some with friends who were so ecstatic they want to replace half the lights in their house.

    *They’re very inexpensive!

  40. 40.

    MobiusKlein

    Thanks for the inspiration for dinner – making mulligatawny now, veggi style.

  42. 42.

    central texas

    Dunno.  Since there are as many recipes for mulligatawny soup as there are cooks to make it, the shrimp should do just fine.  As it happens, the recipe I use does not contain chicken or shrimp, but can use chicken stock as a base.  It came from a little paperback cookbook I pickup up in a Bengaluru (Bangalore) street market.  I like it because it is simple and quick to make.

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