mulligatawny soup

I just may have picked the wrong day to make this soup. It was only 34C when I got home and almost double that inside the house.  You know, the fact that I wore a sweater to work yesterday and that it’s September, we turned the AC off.  Soup was the last think I felt like eating, let alone making, tonight. But I’d already thawed the chicken and had nothing else on hand for dinner. Mulligatawny it was.

I have no idea if this recipe is authentic, but I snagged it from the Looneyspoons cookbook a few years back (actually, I started making it when I owned their Crazy Plates cookbook way back when) and decided to pop it back into our meal rotation. It pleased 3 of the 4 family members. My 3-year-old decided to tell me tonight that he no longer likes chicken and only likes “meat”.


Mulligatawny Soup
1 tbsp olive oil
1 cup chopped celery
1 cup chopped onions
1 cup chopped carrots
1 tsp minced garlic
1 lb boneless skinless chicken breast, cubed
1 tbsp grated ginger
2 tsp curry powder
1 tsp chili powder
1/2 tsp ground cumin
3 whole cloves
4 cups chicken broth
1 can (14.5 ounces) diced tomatoes, drained
1/2 cup uncooked rice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large apple, peeled and chopped
3/4 cup coconut milk
3 tablespoons cilantro or parsley

In a large pot set over medium heat, heat oliver oil. Add the celery, onions, carrots and garlic and cook, stirring often, until the vegetables begin to soften, 4 to 5 minutes.

Add the chicken and cook, stirring often, until the chicken is no longer pink.

Add the ginger, curry powder, chili powder, cumin and cloves. Cook and stir for 1 more minute.

Add the broth, tomatoes, rice, salt and pepper. Bring the mixture to a boil and then lower the heat to medium-low. Cover the pot and simmer for 15 minutes.

Add the apple and simmer until the apple is tender but not mushy, about 5 minutes. Stir in the coconut milk and cilantro and continue to cook until heated through.

Serve hot.



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