Thomasina Miers’ recipe for mulligatawny soup with a difference

The classic Anglo-Asian soup with a twist, given added body and a hint of luxury with beef and noodlesI have been slurping soup like crazy this year: thick ones with root veg, fast, simple broths or more drawn-out affairs with noodles or rice. We recently put chicken pozole, a popular Mexican soupy stew, on the menu. It’s stained brick-red by mild chillies and enlivened with lime and shredded raw veg, and it made me crave a version with Asian flavours. Continue reading...