Mulligatawny Soup is a creamy, traditional Indian curry soup that is beyond thinking delicious and comforting.
About Mulligatawny Soup
Mulligatawny Soup is really a blending of two cultures – British and Indian.
When the British were in India, during the British Raj 1858 and 1947, the colonists and soldiers refused to give up their traditional dining habits.
Where the Indians cooked their meal in one pot, the Brits refused to give up their soup course.
However, because of their style of cooking, the Indians really didn’t have recipes for soups.
So a compromise was in order. One of the Brit’s favorite dishes the Indians prepared for them was Milagu Tanner, a “pepper water” broth drunk by poor Sri Lankan’s.
The Brits loved it but garbled the Indian name of Milagu Tanner and simply called it Mulligatawny.
When the Brits returned to England, that recipe came along with them where it became a staple on pub menus.
I remember the first time I ever tasted this delicious soup. I instantly fell in love with it. It was creamy and spicy and somehow just a tiny bit sweet and overall incredibly rich. Truly addicting.
Ingredients for Coconut Mulligatawny Soup
- Chicken Broth
- Coconut Milk
How to Make Coconut Mulligatawny Soup
First, with a large soup pot over medium high heat, add butter and when melted add in onions, celery and carrots and sauté 2 minutes.
Add flour, curry, turmeric, ginger and cinnamon and continue cooking 5 more minutes.
Then add chicken broth, stir well and bring to a boil. Then turn heat down to medium and let it simmer 30 minutes.
Finally add apples, rice, turkey, salt, pepper and thyme. Simmer 15 minutes. Then add coconut milk, simmer 5 more minutes and serve.
I’ve experimented with it over the years. Mulligatawny Soup is traditionally made with chicken, but one time after having leftover turkey, I thought I’d try that as a substitute.
It was definitely a hit. That long roasted turkey really made a difference.
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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.