Mulligatawny Soup is a traditional Indian curry soup that is beyond thinking delicious and comforting. It’s creamy with just the right amount of spice and it just might turn out to be your favorite soup!
Roast turkey is great anytime of the year, but what to do with all those leftovers? One idea is this incredibly delicious Mulligatawney Soup. Chicken can certainly substitute, but turkey somehow just makes it better. It’s always a total surprise and totally welcome after the big meal and all the planning. This soup is so good that it’s now become a staple year after year.
I go a little crazy over the holidays
I know this is over the top, but I plan special meals weeks in advance. My favorite inspirations came from Julia Child, of course, as well as her friend Chef Jacque Pepin, Paula Deen, Alton Brown, Ina Garten, and so many other wonderful cooks and chefs. For a special meal with friends and family, I even write out the menu and put it on a stand for the guests to see what lies ahead.
The holidays are where Chefs and “at home Chefs” really shine. From appetizers to soups to main dishes to sides to dessert, I always want to provide a bountiful dinner to those I love because to me food Is love. My gift to them.
So after our wonderful day and big…ok huge…meal, I always plan ahead and purchase tons of plastic containers for my guests to take home whatever food they want, so they can enjoy leftovers the next day. No one leaves empty handed.
What to do with the Leftovers?
But still there are plenty of leftovers for us as well and the thought of wasting food is terrible, so the question with leftovers is how to use them to make it look like a brand new dish?
Soup is always a great idea. But, it needs to be a different soup, more than just broth and turkey. And then I remembered an absolutely decadent Mulligatawny soup that I had once in Scottsdale, AZ. I had never had it before and I absolutely fell in love with it. It was creamy and spicy and somehow just a tiny bit sweet and overall incredibly rich. Truly addicting.
This was perfect. Something totally different that didn’t scream leftover turkey. I added Thai Coconut Curry to make it a bit richer, but really regular curry would work as well. So after a bit of experimentation, adding this, deleting that, and making it really wonderful with more spices and coconut milk, it was perfect. Coconut Mulligatawny Soup. Give it a try.
Can something as simple as coconut oil build your immune system? According to a study done by Dr. Conrado Dayrit, it certainly can be effective. He tested 14 HIV infected individuals by giving them a dose of 3 Tb of coconut oil daily. With no other antiviral used, within 6 months 60% of the participants showed noticible improvement with increased CD4 count, lowered viral load and better overall health.
Coconut Mulligatawny Soup
- 2 Tbsp Butter Unsalted
- 1/2 Cup Onion Chopped
- 2 Celery stalks Chopped
- 2 Carrots Chopped
- 1 1/2 Tbsp Flour
- 2 Tsp Curry powder Fresh Jax Mild Thai Coconut Curry
- 1/2 Tsp Turmeric
- 1/2 Tsp Ginger, ground
- 1/2 Tsp Cinnamon
- 4 Cups Chicken broth
- 1 Apple Peeled, cored and chopped
- 1/4 Cup Rice Uncooked
- 1 Cup Turkey breast Cooked and cut into bite size pieces
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 2 Tsp Thyme Fresh. You can substitute 1/2 Tsp dried.
- 1 13.5 oz can Coconut milk Light
- Add butter to large soup pot and when melted, add onion, celery and carrots. Sauté 2 minutes and add flour, curry, turmeric, ginger, and cinnamon and continue cooking 5 more minutes.
- Add chicken broth, stir well and bring to a boil. Turn heat to medium high and simmer 30 minutes.
- Add apples, rice, turkey, salt, pepper and thyme. Simmer 15 minutes. Add coconut milk and simmer 5 more minutes.