Firstly I have to apologise to Sarah. My photo of this soup is not a pretty picture. The picture on her blog, Sarah’s Kitchen looks much more appealing, and before you turn away in horror, it did taste a lot better than it looks.
Although I had heard of mulligatawny before making it, I had never actually had it before and didn’t really know what it was like. All I knew was that it was a curried soup that dated back to the time of the British Empire in India. The style of the soup is therefore quite traditionally British but with some Indian flavours from the curry powder, ginger and coconut milk. It makes a very thick warming soup that is hearty enough to be eaten as a main meal, especially if you serve it with some bread on the side too. We chose to have garlic and coriander naan but any bread would be nice. A crusty English roll would also go nicely.
Ingredients – serves 3-4
1 onion, chopped
1 carrot, diced
2 celery stalks, diced
3 tbsp tomato puree
1 tbsp curry powder
2 tbsp flour
1 apple, peeled, cored and grated
1 thumb-sized knob of ginger, grated
1/2 can coconut milk
600ml chicken stock
2 tbsp cooked rice
1-2 chicken breasts, sliced into bite-sized strips or leftover cooked chicken
How to Make Mulligatawny Soup
1. Heat a little oil in a saucepan. If using raw chicken, add the chicken. When cooked remove and set aside. If using cooked chicken start at step 2.
2. If necesary add a little more oil and add the onion, carrot and celery. Cook for about 5 minutes until soft.
3. Add the tomato puree, flour and curry powder. Stir in well and continue to cook for a couple of minutes. Add a dash of water if it is too dry.
4. Add the ginger and apple and cook for another couple of minutes.
5. Add the chicken, rice, coconut milk and stock. Bring to the boil stirring then lower to a simmer. Keep stirring every so often so it doesn’t stick on the bottom. It should soon thicken and then it’s ready to serve.
To see what other participants in the Secret Recipe Club have made, click on the link below: