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    You are in: Home / Recipes / The Memsahib's Mulligatawny Soup: Anglo-Indian Curried Soup Recipe
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    The Memsahib's Mulligatawny Soup: Anglo-Indian Curried Soup

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on May 16, 2011

      Excellent! I have made mulligatawny many times using coconut milk and chicken broth -- but the coconut cream makes all the difference. So rich and creamy! Look for it in your health food store - I found it by the coconut oil jars.

      It's raining buckets here, for days on end. Today I made a big pot of chicken stock, simmering on the stove all day, and used it tonight to make this soup. We topped it with chopped red onion, some raisins, and some sliced almonds. Perfect!

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    • on May 30, 2010

      Wonderful taste! I used red curry paste, and added in some chopped chicken, roast beef, the apples, onions, rice, and chutney. I couldn't find coconut cream, so I bought a can of full coconut milk, and scooped out the thickened part, which did amount to just over the required 7 seemed to work out well. Really loved this soup! Thanks for sharing.

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    • on September 30, 2009

      DH and I really enjoyed this soup! It is very different from what we are used to. I had to make a couple of changes due to what was in the house. I used homemade turkey stock and had to leave out (unfortunately) the chutney and cardamom. I used 3 boneless, skinless chicken breasts that I had gently poached. This will be made again during the winter months. I served it with "Indian-Spiced Chapati Flat Bread". Thank you for sharing this lovely soup!!!

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    • on August 13, 2009

      I've been craving mulligatawny for some time now so I finally made it today for our lunch. This wasn't like any mulligatawny I remember, but maybe somethings are better forgotten I've decided. I cooked off the apple and onion until softened and lightly browned, then added in the spices and finally the liquid. I can't remember when I saw creamed coconut here so used a tin of light coconut cream instead-it worked well. After simmering for 25 minutes, I added in about a cup of cooked rice and the meat of a chicken leg (thigh and drumstick) and cooked a further 5 minutes. We ate this with a generous dollop of minted yoghurt which worked will with the spicy, sweetish soup. I feel like cooking some rice and another chook just to make this again for lunch tomorrow.

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    • on February 07, 2009

      We loved this soup. For the basic soup, we substituted a can of coconut milk for the coconut cream, thanks to Gerry 999 for that hint, and added some rotisserie chicken that I bought to save time. We added onions and apples sauteed in butter and zucchini. The kids loved this with a little dollop of plain greek yogurt on top. Thank you, French Tart!

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    • on January 26, 2009

      Great tasting soup! Had this recipe printed waay back - all the while looking for coconut cream that one would cut into chunks. Finally decided to go with a can of thick coconut milk. Measured in 1 cup then added what was left in the can. Used 2 cups chopped cooked chicken breasts, 2 large onions, 1 chopped apple along with the spices - the end result made for a wonderful Sunday supper soup - and lunch today. Pity there is none left for supper tonight! Cooked rice and added 2 tablespoons to the bottom of the bowl. Did I say how much we loved this soup! Now I have another favorite to add to the one we make ... and plenty of flavoring ideas from your recipe. Thank you French Tart for both the recipe and the wonderful introduction to 'Pepper Water' soup!

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    Nutritional Facts for The Memsahib's Mulligatawny Soup: Anglo-Indian Curried Soup

    Serving Size: 1 (179 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 207.3
    Calories from Fat 54
    Total Fat 6.1 g
    Saturated Fat 5.2 g
    Cholesterol 0.0 mg
    Sodium 29.8 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 3.0 g
    Sugars 22.5 g
    Protein 2.4 g

    The following items or measurements are not included:

    vegetable stock


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