Mulligatawny Soup

Mulligatawny, an Anglo-Indian soup with colonial roots, is a harmonious blend of flavors and spices. This hearty soup boasts a rich and fragrant broth infused with ginger, garlic, and mild curry powder, offering a delightful fusion of Indian and British culinary influences. Loaded with vegetables, tender chicken, and a touch of coconut milk or cream, it’s a comforting and satisfying soup that’s perfect for any occasion. Get ready to savor the captivating taste of this classic mulligatawny soup.

Serves 4

Prep Time: 20 minutes

Cook Time: 45 minutes

Freezable (up to 3 months)

INGREDIENTS:

• 2½ tbsp (40g) butter
• 1 large onion, chopped
• 2in (5cm) fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 apple, diced with peel
• 1 carrot, sliced
• 1 celery rib, sliced
• 1 heaped tbsp mild curry powder
• 1 tbsp all-purpose flour
• 4 tomatoes, coarsely chopped
• 2 tsp tomato paste
• 2 cups (500ml) hot chicken stock
• 2 bay leaves
• Salt and freshly ground black pepper
• ¾ cup (200ml) coconut milk or light cream
• 7oz (200g) cooked chicken meat, shredded
• Juice of ½ lime
• 2 tbsp chopped fresh cilantro

INSTRUCTIONS:

1. In a large pan, melt the butter over medium heat. Add the chopped onion, ginger, and garlic. Sauté for about 10 minutes until softened, without allowing them to brown.
2. Add the diced apple, sliced carrot, and celery to the pan. Continue to cook, covered, for an additional 5 minutes.
3. Stir in the mild curry powder and cook for 1 minute, stirring constantly to coat the vegetables with the spices. Sprinkle the all-purpose flour over the mixture and cook for another 20 seconds.
4. Add the coarsely chopped tomatoes and tomato paste to the pan. Pour in the hot chicken stock, add the bay leaves, and season with salt and freshly ground black pepper. Bring the mixture to a boil while stirring, then reduce the heat to low, partially cover the pan, and simmer for 20 minutes.
5. Remove the bay leaves from the soup and discard them. Using a stick blender, carefully blend the soup until it becomes smooth. For a velvety texture, strain the soup to remove any fibers and skin.
6. Reheat the soup in the pan, and stir in the coconut milk or light cream. Add the shredded chicken meat to the soup and let it heat through.
7. Squeeze the juice of half a lime into the soup, and add the chopped fresh cilantro for a burst of flavor. Adjust the seasoning with more salt and pepper if needed.
8. Ladle the mulligatawny soup into bowls and serve hot. Enjoy the rich, fragrant, and comforting flavors of this delightful Anglo-Indian soup!

As you take your first spoonful of this Mulligatawny soup, you’ll experience a symphony of flavors that dance on your palate. The sweetness of apple, the earthiness of carrots and celery, and the aromatic spices create a balanced and comforting dish. The addition of coconut milk or cream adds a luxurious creaminess, while the shredded chicken provides heartiness. A squeeze of lime and fresh cilantro brighten up the soup, making it a delightful and memorable bowl of comfort. Whether enjoyed as an appetizer or a satisfying meal on its own, Mulligatawny is sure to warm your heart and leave you craving for more.