• Jackie Hickson

Mulligatawny Soup

Mulligatawny comes from South India and means "peppery water" - seasoned with a liberal amount of curry it is spicy & savory. This soup can easily be vegetarian with the addition of tofu. Recipe calls for chicken - I tossed in some leftover shrimp from my shrimp salad rolls.

· 2 TBSP Butter

· 1 large white onion, chopped

· Salt & Pepper

· ¼ cup mild or hot curry powder (depending on personal taste)

· 2 TBSP flour

· 3 TBSP tomato paste

· 1 TBSP grated ginger

· 1 green apple, grated

· 4 cups chicken stock (if making vegetarian use veggie stock)

· 1 ½ cups full fat coconut milk

· 2/3 cup chopped chicken, tofu or shrimp

· ¼ cup cooked basmati rice

· Cilantro

· Greek yogurt or sour cream for garnish

Melt butter in a saucepan over medium heat. Sweat the onions, salt & pepper to taste (3 – 4 minutes)

Add the flour, curry powder & tomato paste – cook for 2 minutes stirring consistently

Stir in grated ginger and apple – cook for another 2 – 3 minutes

Deglaze the pot by adding the stock – stir until the “paste” dissolves – add coconut milk and simmer until thickened

Add your choice of protein and rice (if you are using cooked shrimp do not add until the end) Heat through and season to taste

Garnish with cilantro, yogurt or sour cream – serve with warm naan bread

Serves 4 – 6

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