Mulligatawny soup

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Mulligatawny soup
Mulligatawny soup
Servings:Serves 4
Calories per serving:183
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012

A curried Anglo-Indian soup. Mulligatawny means 'pepper water'.


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  1. Boil the rice in the water with the clove, turmeric and a little salt, until just cooked.
  2. Grind the spices, almonds and coconut *(see Chef's notes below) and dry-fry them in a deep pan over a low heat for a couple of minutes, stirring constantly.
  3. Add the chicken stock and vegetables, then bring to the boil.
  4. Simmer, half-covered for 30-40 minutes.
  5. Stir in the rice (with any remaining water) and adjust seasoning if necessary.


For a thicker soup, add cooked chicken towards the end and/or use more rice.

Chef's notes

See Chef's instructions for preparing a coconut - works brilliantly! *For this recipe, get down to the skin and simply peel it. Chop the flesh and blend separately from the spices. Coconut flesh is oily and will impede the quick grinding of the spices and almonds.

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