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!

Lise P.

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.

Recently viewed

Reviews (1)


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

Write a review

Click on stars to rate