Mulligatawny Soup

Mulligatawny Soup
Preparation time: 20 - 30 mins Cooking time: 30 - 45 mins Medium Serves: 7


Recipe from the Joy of Cooking of the Classic Indian soup


  • 1/4 cup butter or vegetable oil
  • 1/2 cup diced onion
  • 1 carrot, diced
  • 2 celery ribs, diced
  • 1.5 tbls all-purpose flour
  • 2 tsps curry powder
  • 4 cups chicken or vegetable stock
  • 1 bay leaf
  • 1/4 cup diced tart apples
  • 1/2 cup cooked rice
  • 1/2 cup diced cooked chicken or lamb
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp dried thyme
  • 1/2 tsp grated lemon zest
  • 1/2 cup heavy cream or unsweetened coconut milk


Heat in a soup pot over medium heat the butter or vegetable oil.
Add and cook the diced onion, diced carrot and diced celery. Add and cook, stirring about 3 minutes; the flour, curry powder, chicken stock and bay leaf. Boil, reduce heat and simmer 15 minutes, add: diced apples, cooked rice, diced chicken, salt, black pepper, dried thyme, and grated lemon zest. Simmer 15 minutes longer, then remove the bay leaf.
Just before serving, stir in heavy cream or coconut milk. Do not boil.

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