Mulligatawny Soup

    Mulligatawny Soup


    1145 people made this

    About this recipe: This aromatic Anglo-Indian soup is a curry house staple; why not try it homemade? The name mulligatawny comes from two Tamil words meaning 'pepper' and 'water'. How peppery you make it is up to you!

    Serves: 6 

    • 1 small onion, peeled and chopped
    • 2 stalks celery, chopped
    • 1 carrot, peeled and diced
    • 60g butter
    • 1 1/2 tablespoons plain flour
    • 1 1/2 teaspoons curry powder
    • 1Litre (4 cups) chicken stock
    • 1/2 apple - peeled, cored and chopped
    • 3 tablespoons basmati rice
    • 1 skinless, boneless chicken breast fillet - diced
    • salt and freshly ground black pepper to taste
    • 1 pinch dried thyme
    • 125ml (1/2 cup) very thick (45%) cream

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Fry onions, celery, carrot and butter in a large soup pot. Add flour and curry powder and cook 5 more minutes.
    2. Add chicken stock, mix well and bring to the boil. Simmer about 1/2 hour.
    3. Add apple, rice, chicken, salt, pepper and thyme. Simmer 15 to 20 minutes, or until rice is done.
    4. Stir in cream and serve.

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    Reviews (1)


    Loved it and easy to make. Recipe very well written. I will share with family and friends - 16 Feb 2013

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