Mulligatawny Soup

Made  times
Deron 0

"A mild curry flavour, hints of coconut and a rich broth compliments this hearty mix of vegetables. You can't eat it standing up -- your knees buckle!"
Added to shopping list. Go to shopping list.


1 h 10 servings yields 3 litres
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  • Ready In

  1. Cut onion, green pepper, and carrots into chunks. Set aside.
  2. Cut potatoes into chunks. Set aside separately.
  3. Drain tomatoes. Retain liquid. Set aside.
  4. Start cooking the rice.
  5. Melt margarine in stock pot over medium heat until it bubbles.
  6. Add onion, green pepper, carrots, and garlic to stock pot. Stir constantly for five minutes.
  7. Add flour and curry powder to stock pot. Continue to stir and cook for two more minutes.
  8. You should have a thick paste by this point. Add 1/2 cup of chicken stock. Continue stirring until soup thickens (this will be almost immediate).
  9. Add hot sauce. Slowly add remaining stock and increase heat to medium-high.
  10. Add chicken, potatoes, tomatoes, coconut, cilantro, sugar, salt, and pepper.
  11. Bring soup to a boil. Reduce heat to low and simmer for 20 minutes.
  12. If soup is too thick, add retained liquid from tomatoes.
  13. Pour into individual bowls over rice and serve.