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
Comments are closed.
debbie
Don’t add them until the soup’s almost cooked. Frozen shrimp only need to be heated through.
Old School
Ella Bella seemed to like it.
Chetan Murthy
John, care to share your recipe?
alquitti
As long as you have onions, lentils, cumin, turmeric and coriander you will manage. Mulligatawny is whatever you say it is.
Anonymous At Work
Don’t count on them to add much flavor, just texture. Everything else in that soup will overpower them.
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. ?
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.
quakerinabasement
The answer to the question, “Shrimp?” is always, “Oh, hell yes!”
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.
WaterGirl
@HeleninEire: LOL.
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.
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.
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.
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!
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.
Jim, Foolish Literalist
/sigh/ I already miss soup weather….
how many days until Fall ?
AJ
Shrimp?
Outrageous.
I am aghast.
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.
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.
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.
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.
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.
Mary G
trnc
No way, man. Probably took him a long time to get that armoire from Elaine.
NotMax
Coligatawny.
;)
Yutsano
@WaterGirl:
You ship right?
debbie
@Mary G:
He’s been very vocal all along. Good.
kindness
Gumbo. Get some sausage and rice.
schrodingers_cat
Keep it vegetarian with lentils and cook the shrimp separately
Ken
and gummi bears. Twenty minutes for the appetizer round — clock starts now!
WaterGirl
@Yutsano: Ha! Maybe for you, though. :-)
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.
HeleninEire
@Ken: LOL excellent answer. For everyone else. I dunno.
James E Powell
I would have gone back to the store to get the chicken.
MomSense
I’ve only had the veggie version.
schrodingers_cat
@MomSense: Its a south Indian dish literal translation means pepper water, and is eaten as a first course/appetizer. The version with meat is an Anglo Indian version.
Eric NNY
Garnish with mustard………oh wait……..
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!
Spanish Moss
@Jim, Foolish Literalist: Is there such a thing as soup weather? I never really thought of it that way, we eat it year round, though different kinds for different seasons. Here is one of my favorite spring/summer soups:
https://www.simplyrecipes.com/recipes/cambodian_coconut_shrimp_soup/
MobiusKlein
Thanks for the inspiration for dinner – making mulligatawny now, veggi style.
xjmuellerlurks
Hey Cole, how did it turn out?
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.