Mulligatawny Soup

    Mulligatawny Soup

    Mulligatawny Soup

    (1370)
    1hr20min


    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!

    Ingredients
    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

    Directions
    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 and ratings
    Global ratings:
    (1370)

    Reviews in English (1371)

    MonicaMoreira
    0

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

    by
    624

    This is good low-calorie soup if you do it right. I omitted the butter, flour, rice, cream and pepper (hello, its hot already!) I instead used 2 tsp of olive oil for the butter. Instead of using flour, I used 1 cup of potatoes, diced fine (in place of rice), since it will thicken up a stew anyway. I added 1% fat milk instead of cream, and passed around light sour cream for everyone to dollop on top (which totally was delicious, don't leave it out!) I used a total of 200g of raw chicken as well. The calories for me turned out to be 58 per 100g (I weighed the whole thing after cooking and then calculated a 100g serving.) fat 1.2g, carbs 6g, and protein 5.8g. (These calcs do not include the sour cream on top.) I'll definitely make it again, husband gave it a 10/10! And I grated the carrots, since I'm not a fan of them in dice form.  -  15 Aug 2008  (Review from Allrecipes US | Canada)

    by
    420

    Fantastic soup....just like wine, it gets better with time. Two or three days later the soup tasted even better than the first day. In my opinion, the cream is completely unnecessay...sooo good w/o it.(and less fattening too) Even my 8 year old and 18month old gobbled it up asking for more...definately double the recipe, or triple and freeze. Thank you so much!UPDATE: I have made this soup about 10 times now....I always double the recipe, add 3 tablespoons of yellow curry (so much more flavor) and I cut the apples in larger cubes cuz you can taste them so much more like that, and I use brown rice instead of white and just let it simmer longer. SO GOOD!  -  19 Oct 2006  (Review from Allrecipes US | Canada)

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