Top Secret Recipes | Soup Nazi's Indian Mulligatawny Soup Recipe



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Soup Nazi's Indian Mulligatawny Soup Recipe
Soup Nazi's Indian Mulligatawny Soup
By Todd Wilbur

Recipe Type: Soup
Calories: 458
Cook Time: 5 hours 30 minutes
Recipe Rating: 4.6 (29 reviews)
 
Elaine: "Do you need anything?"
Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."
Elaine: "Mulligatawny?"
Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."
Elaine: "Oh. Who, the Soup Nazi?"
Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."

Kramer was right. Al Yeganeh -- otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995 -- is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al's original location on 55th Street. Yeganeh's mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to discover pistachios and cashews among the many vegetables. But it's a combination that works.

      I took a trip to New York and tasted about a dozen of the Soup Nazi's original creations. This one, the Indian Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the underground lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al's best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo himself.

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

4 quarts water (16 cups)
6 cups chicken broth
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My Favorite Recipe
Franzcooks  
Submitted on: 01/25/14
I LOVE making this soup. The smell is so fresh, it's great for a fall or spring day.
Vladia  
Submitted on: 02/12/09
Being a fan of both Seinfeld and Indian cuisine, I felt compelled to try this recipe. It was excellent! I had to omit the nuts tho ($8 for a tiny bag? Ouch!). And the reduction took the better part of 5 hours. Next time, I will follow the suggestions posted here to speed things up. Easy recipe, incredible dish!
Janie  
Submitted on: 12/24/08
My husband does not eat left overs and ate almost the entire pot. He was crazy about this soup. I doubled the curry about half way through when I realized it wasn't quite "Indian" enough. I would give it 3 stars but husband would give it 5 so I am compromising at 4
Roy  
Submitted on: 10/27/08
Used the recipe a couple of times with delicious results. I used almost half the amount of liquids listed in the recipe and added more as needed (did not have a big enough pot). I did try the recipe with chicken and it came out superb!! Enjoy
Brandon  
Submitted on: 03/18/08
I follow the directions exactly and the soup turned out incredible! The only thing I had to do different was simmer it longer. In order to get it to reduce down to "consistency of chili", I had to let it simmer for over 5 hours. It was so worth it (even at the price of pistachios and cashews).Thanks for the great recipe!
Anne  
Submitted on: 02/04/08
I made this for the super bowl. It was a big hit. I used a lot of curry powder (about a tablespoon and a half)and no eggplant (don't like it) but added an extra potato and an extra cup of corn. The recipe didn't specify how big to cut up the veggies, so I just guessed.. turned out alright. I didn't like the soft nuts though. Next time I would add them in the last half hour or so.
Bren  
Submitted on: 11/01/07
This is the best soup in the world. My husband begs for this soup.
Catherine  
Submitted on: 05/20/07
What a wonderful soup! I just made it and wish I would have made a bigger batch because we ate it all up! I only used 1/2 the liquid and used about 4 TBS of my own curry powder (2 parts ground coriender, 1 part cumin, 1/4 part cardemon, 1/4 part tumeric, 1/4 part cayanne and a dash of cinnamon). Only cooked it 2 hours and it was perfect. I pureed about 2 cups of thwe soup and put it back in the pot before serving. I would recommend this recipe to anyone.
Groves_Family_Zoo  
Submitted on: 03/23/07
Absolutely delicious! Prep time was a bit long, and I actually had to simmer mine for almost 12 hours, but I think that's because I have an electric glasstop stove. I'm definitely investing in a pressure cooker for future soup creations. Everyone that tasted has liked it. I did add a few personal touches though...I added squash, zucchini, green beans, and vegetarian black beans to mine. I also used Italian seasoning instead of the Thyme, and used Garlic powder, salt, and some chili powder. I also used Vegetable broth instead of chicken broth (I'm a vegetarian), Splenda instead of sugar (I'm also diabetic), and soy margarine instead of butter. Just about all the seasoning was almost doubled because of the amount of water that is required to start with and because I used veggie broth instead of chicken broth. Oh, and I added Tofurky breakfast link pieces and soy-based “ground beef.” YUMMY!!!
ChefForSix  
Submitted on: 03/04/07
I made it exactly as the recipe says (minus the marjoram since I couldn't find it at the store) and it turned out great! Yeah, I had to boil it for about 3 1/2 - 4 hours but it turned out so good. As leftovers, it was even better. By far, the best soup that I have ever made.
SamLowrey  
Submitted on: 02/11/07
Never tried any version of this before. It turned out well thanks to taking some advice from others who have commented here. I added ONE CUP of water. I see no reason to add a bunch of water just to reduce it unless something requires an inordinate amount of cooking time, which none of this does by my reasoning. Cooked it one hour. Can't imagine cooking it longer, it would all fall apart. Also trippled the curry. Used 4 cups veg. stock and 2 cups chicken. Also, forgot the tomato sauce at the store, so did without that.
Fatboy  
Submitted on: 02/10/07
TOOOO much liquid!!!! Use enough liquid to just cover all of the ingredients in the pot. Over medium high heat and bring to a boil reduce heat let simmer. Keep in mind to stir occasionaly this will help with your reduction. This soup can be very good it just takes sometime to figure it out.
Robert M.  
Submitted on: 01/15/07
Well, it's probably my less than mediocre cooking skills, but as my girlfriend aptly said: 'it tastes like water with vegetables'. And I had it simmer for about 8 hours........ Will try it a second time with a lot more curry powder and a lot less water.
Adam  
Submitted on: 01/14/07
Great flavor, but . . . It took SIX hours for the reduction to complete. In that time, everything in the pot turned to mush, including the nuts. My family got so tired of waiting they ordered a pizza. If I try it again, I'd use half the water.
jackie  
Submitted on: 01/06/07
I beg my mom to make it all the time, it's the best.
W2+K  
Submitted on: 11/05/06
Incredible soup. I make it every fall and it is so satisfying. My favorite soup. I add extra curry and thyme, and sometimes extra tomato sauce. What I love about this soup is that you throw it in the pot and then wait five hours! It is so hearty and the leftovers are even better.
Jeff P.  
Submitted on: 05/30/06
Best soup ever. I use a whole eggplant and an equal weight of potatoes so I usually need to double the spices too.
Mary Rice  
Submitted on: 03/13/06
Fabulous. I use vegetable stock instead of the chicken stock for my vegetarian friends. This soup is so good. It tastes rich, unlike a lot of other vegetable soups, which can be watery and bland. However, I do have to simmer it for a lot longer than the recipe calls for - (it's probably my stove top.) Thank you for this recipe - it's my favorite soup in the world.
Pete  
Submitted on: 02/21/06
First tried this soup when it hit this site. Never had the original, but I can see what all the fuss is about. It may take some time simmering, but it's by far the best soup I've ever made. Never tried it in a crock pot, but I now have a pressure cooker and am dying to try it in there to speed up the process because it's so hard to wait for the finished product in the stovetop. A must try recipe!
jinksy  
Submitted on: 02/20/06
Anyone who says this soup is bland has made a vital mistake- not simmering it for long enough. As the recipe states you must wait until the soup has reduced its liquid by 50%. This takes hours. Probably more suited to the presure cooker owner than anything. Best soup ever!
Rob  
Submitted on: 12/28/05
Excellent soup! prep time and accuracy with the ingredients are the bulk of the work here.
Vince  
Submitted on: 11/13/05
I found it long to make and a little bland.
Rhoda  
Submitted on: 10/25/05
This recipe is excellent. I use the pressure cooker and cook for 35-40 minutes. Then, after the pressure comes down, I remove the pressure cooker top and let the pot simmer for as long (or short) a time as I wish. Delicious.
Rhoda  
Submitted on: 10/25/05
Additional Comment-- If using pressure cooker, I only add 1/4 of the water, if that.
franzcooks  
Submitted on: 09/16/05
This soup is awesome! It smells great and is fun to prepare. I get up early to start it up and let is simmer all day. Longer is WAY better. It's a holiday staple.
Mary Rice  
Submitted on: 09/12/05
Fabulous! I triple the recipe in a gigantic soup pot, freeze it in Ziploc bags, and my family is NEVER tired of it. I've never had the original, so I can't compare them. However, it doesn't matter; this version is one of the best vegetable soups ever!
T.O. Cook  
Submitted on: 08/09/05
Whenever I make this soup, all the guests ask for the recipe. It's alot of work but worth it. I use a hand-held mixer to puree all of the ingredients. It doesn't matter if there are small chunks left. I then broil some baguette slices topped with goat cheese and serve pour the soup over top.
Dick Davis  
Submitted on: 08/06/05
A lot of work and quite a while in the kitchen. I used a smooth top electric range which didn't maintain consistent heat. Gas would be much, much better. Have also used a crock pot, using less water, overnight. In my opinion, as with many soups, it's better the second day.
Helen Smith  
Submitted on: 07/26/05
Delicious!! Worth the time and effort.