How to Make Mulligatawny Soup
Recipe Information
Mulligatawny Soup
Cultural Context
Mulligatawny Soup traces its roots to colonial India, where it was adapted from traditional South Indian dishes. Originally a pepper water, it evolved to include various ingredients like lentils and meat, reflecting the fusion of Indian and British culinary practices. Today, it is enjoyed globally, with numerous variations, often served as a comforting meal in homes and restaurants alike.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: whole milk
Light coconut milk reduces calories while maintaining creaminess.
red lentils
🥗Healthier: green lentils
💰Cheaper: split peas
Green lentils are often less expensive and more widely available.
chicken
🥗Healthier: tofu
💰Cheaper: beans
Tofu offers a plant-based protein alternative.
curry powder
🥗Healthier: homemade curry blend
💰Cheaper: turmeric + cumin
Homemade blends can be fresher and cheaper.
Heat a rondo over medium heat and add butter
Add chopped onions, rainbow carrots, celery, and minced garlic; stir and cook for 3-5 minutes until softened
Add chicken thighs and cook until browned
Add turmeric, curry powder, and oregano; mix well
Sprinkle flour over the mixture and stir to combine, cooking for a few minutes to remove raw flour taste
Pour in chicken stock and coconut water, scraping the bottom of the pot
Bring to a boil, then reduce heat to simmer
After 10 minutes of simmering, add rice
After another period of simmering, add peeled and diced apples
Check that vegetables and rice are cooked; season with salt, pepper, and sugar if needed
Finish with chopped parsley and serve
Cooking Techniques
Equipment Needed
Spice Level:
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