Mulligatawny Soup Recipe

A fragrant, richly spiced Anglo-Indian soup, Mulligatawny combines the flavors of curry, vegetables, and tender chicken for a hearty, warming dish.Warm Up with Mulligatawny: A Flavorful Curry Soup.

⏱️ Preparation Time: 15 minutes
🍳 Cooking Time: 35 minutes
🥄 Total Time: 50 minutes
👩‍🍳 Serves: 4

Ingredients:

• 🐔 200g chicken breast (diced or shredded, cooked)
• 🥔 1 potato (peeled and diced)
• 🥕 1 carrot (diced)
• 🍏 1 apple (peeled and diced)
• 🧅 1 medium onion (finely chopped)
• 🧄 2 garlic cloves (minced)
• 🌶️ 1 tbsp curry powder
• 🥣 4 cups chicken or vegetable stock
• 🥥 1 cup coconut milk
• 🌾 2 tbsp flour (or cornstarch for gluten-free)
• 🥄 1 tbsp butter or olive oil
• 🌿 Fresh cilantro (for garnish)
• 🍋 1 tbsp lemon juice
• 🧂 Salt and pepper (to taste)

Step-by-Step Instructions:

1. Prepare the Base:

• Heat butter or olive oil in a large pot over medium heat.
• Add the chopped onion and garlic, sauté for 2-3 minutes until softened.

2. Add Spices and Vegetables:

• Stir in the curry powder, cooking for 1 minute to release its aroma.
• Add the diced potato, carrot, and apple. Cook for 5 minutes, stirring occasionally.

3. Add Stock and Simmer:

• Sprinkle the flour over the vegetables, stirring well to coat.
• Gradually pour in the chicken or vegetable stock, stirring constantly to prevent lumps.
• Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.

4. Blend the Soup:

• Use an immersion blender to partially blend the soup for a creamy texture while keeping some chunks. (Optional)

5. Finish the Soup:

• Stir in the coconut milk, cooked chicken, and lemon juice. Simmer for 5 minutes.
• Taste and adjust seasoning with salt and pepper.

6. Serve:

• Ladle into bowls, garnish with fresh cilantro, and serve hot with naan or rice.