Mulligatawny Soup

5
Servings
20m
Prep Time
65m
Cook Time
1h 25m
Ready In


"The name comes from "mullaga" (pepper) and "tanni" (water). There are a thousand variations of this soup and this is one of them. It is delicately spiced with a wee bit of heat."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (595.8 g)
  • Calories 380.7
  • Total Fat - 26.9 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 146.5 mg
  • Sodium - 1823.2 mg
  • Total Carbohydrate - 9.7 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.1 g
  • Protein - 24.8 g
  • Calcium - 63.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.2 mg

Step 1

In a 4 qt pot, simmer the chicken, covered in 4 cups of water until tender, about 30 minutes.

Step 2

Remove, cool, skin, debone, and chop the meat; set aside.

Step 3

Save the stock in the pot and add the chicken broth.

Step 4

Heat a large frying pan and add the butter (ghee), garlic, onion, celery and carrot.

Step 5

Saute just until the onion is tender; add this to the pot of reserved stock and broth.

Step 6

Add remaining ingredients except the garnishes and chicken.

Step 7

Cover and simmer for 30 minutes; add deboned chicken and coconut milk if using.

Step 8

Simmer for 5 minutes; garnish with fresh coriander and pepper.

Tips & Variations


No special items needed.

Related

ForeverMama

Full-flavored soup that is very Delicious! The spices make for an enhanced and tasty soup that is far, far from boring. Talk about chicken soup being the best medicine and cure all. This soup is health in itself considering all the ingredients and spices. Followed as directed except removed the skin due to health reasons and browned the thighs to bring out the flavor seeing the skin was taken away. Also, added some spinach I had in the fridge and did go with the coconut milk as suggested. A do again for sure. Thank you, Pattie, for sharing. Made it for Billboard Tag.

review by:
(31 Dec 2020)

LindasBusyKitchen

I was intrigued by the name, and the ingredients looked interesting. They blended so well together and the result was a delicious soup for dinner last night. I used chicken breast instead of the thighs but other than that followed the recipe. So happy to have this addition to my soup recipes. Thank you for sharing it with us Patti! Linda

(16 Oct 2018)

JostLori

Oh, my!!! An excellent soup. I've made Mulligatawny before, but the subtleness of the spices in this is an exceptional change - for the good! The only change I made was to add a handful of lentils to the pot while it was on the 30 minute simmer. Love lentils and curry spices! Thanks for posting such a lovely recipe - I would give it MORE than 5 stars!

review by:
(27 Oct 2014)

Bergy (RIP" Forever in our Kitchen)

Lovely peppy soup for this blustery rainy day. Love the flavour. I didn't have the coconut milk so had to leave it out. Served 2 and have put the other 2 servings in the freezer to enjoy another day. This soup will be made again for sure! 18 August 14 Here it is Summer andthis soup is just as good as it was on a blustery cold day Love it!

(18 Apr 2014)

QueenBea

I made this using the coconut milk and WOW was this "gooda"!!! Great recipe. I will definitely be making this again.

review by:
(19 Oct 2013)

Derf "RIP" Forever in our Kitchen

very good chicken soup, DH was not feeling so good so it was perfect for supper tonight, we loved it, wonderful combination of spices, especially loved the ginger. i added some chopped asparagus, a small parsnip and a little rutabega with the carrots , celery and onion. we're looking forward to finishing it off for lunch tomorrow. thanks for posting !!

(13 Oct 2012)