Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 medium onion, chopped; 1 cup celery, chopped; 2 carrots, chopped; 2 apples, peeled and chopped; 1 tablespoon freshly grated ginger; 3 tablespoons flour; 2 tablespoons Madras curry powder; 1/8 teaspoon cayenne pepper; 8 cups chicken stock; 1/2 cup basmati rice; 1 lb boneless skinless chicken breast, chopped; 3/4 cup lite coconut milk; salt and pepper

Servings: persons

3 tablespoons butter
1 medium onion, chopped
1 cup celery, chopped
2 carrots, chopped
2 apples, peeled and chopped
1 tablespoon freshly grated ginger
3 tablespoons flour
2 tablespoons Madras curry powder
1/8 teaspoon cayenne pepper
8 cups chicken stock
1/2 cup basmati rice
1 lb boneless skinless chicken breast, chopped
3/4 cup lite coconut milk
salt and pepper

1
Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Saute for 5 minutes-stirring occasionally.
2
Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 teaspoons salt.
3
Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes-or until the rice is tender and the chicken has cooked through.
4
Add the coconut milk and salt and pepper to taste.
5
Garnish with toasted almonds or cilantro!

1274

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons butter, 1 medium onion, chopped, 1 cup celery, chopped, 2 carrots, chopped, and more.

Yes, Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mulligatawny Soup

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