Mulligatawny Soup is one of those traditional dishes that allows for a great deal of flexibility on route to making a delicious bowl of goodness that lifts your spirit and warms you through to your toes.
Coconut milk gives this traditional soup a light creamy consistency. Whether you use leftover cooked chicken or turkey or not, it’s still a great soup. Beyond the base, you can substitute or add a variety of foods – from apples to red lentils – that would be more than suitable in the mix, making this very much a use-what-you’ve-got kind of recipe.
Do enjoy this version of a traditional curry soup, either as is or as you like it. No matter what you opt for, letting it get nice and thick makes it perfect for a nice, crusty bread, or perhaps in keeping with the soup’s origins, naan bread or pappadums.
You’ll enjoy the aroma in the kitchen almost as much as digging in. Enjoy.
Mulligatawny Soup
- 1 Tbsp. vegetable oil
- 1 large onion, diced
- 2 medium potatoes, peeled and diced
- 1 Tbsp. minced fresh gingerroot
- 2 cloves garlic, minced
- 2 Tbsp. curry powder
- 1/4 tsp. cayenne or more to taste
- 3 cups chicken broth
- 1 can (14 ox/398 ml) light (fat-reduced) coconut milk
- 2 tomatoes, seeded and diced
- 2 cups diced cooked chicken or turkey (optional)
- 2 cups torn spinach leaves
- 1/4 cup fresh coriander leaves
- Salt and pepper
In large saucepan, heat oil over medium heat; cook onion and potatoes until onion is softened, 3 to 4 minutes, stirring often. Stir in ginger, garlic, curry powder and cayenne; cook for 1 minute.
Add chicken broth and coconut milk; cover and bring to boil over high heat. Add tomatoes, and chicken (if using) and return to boil.
Reduce heat and simmer for 15 to 20 minutes or until potatoes are tender.
Stir in spinach just until wilted, about 30 seconds. Remove from heat; stir in coriander. Season to taste with salt and pepper.
