Turkey Mulligatawny Soup with Coriander

"I'm always looking for wonderful ways to use leftover turkey. This is a great soup recipe from Gourmet Magazine! Soup's on!"
photo by a food.com user photo by a food.com user
Ready In:




  • In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours.
  • Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.
  • In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water.
  • In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated.
  • Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft.
  • In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle.
  • Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander.
  • The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled.
  • The soup keeps, covered and frozen, for 2 months.
  • Serve the soup garnished with coriander sprigs.
  • Makes about 14 cups, serving 10.

Questions & Replies

Got a question? Share it with the community!


  1. We enjoyed this soup (it makes a lot!) and I'm looking forward to how the rest tastes in a day or two; I think it needs to 'sit' for awhile for the flavours to mature. Only had 1 carrot left so used a big parsnip also. It was almost finished simmering when it sunk in (duh!) that there's no turkey meat in here at all, so I shredded some leftover turkey, about 2 cups, and added in the final stages, which was a welcome addition. It would be very pleasant, however, as a light, creamy soup without the turkey. Thanks, Bev, for your posting.
  2. I made this for lunch today and it was a very tasty soup. I had homemade turkey stock frozen, so I was able to make this rather quickly. The instruction do not say when to add the curry powder and cumin, so I added it with step #5. Additionally, I used 1/2 tsp of cayenne pepper for an extra kick. I think next time I make this, I will only puree half the soup and leave the rest of the veggies chunky. Thank you Bev for the delish recipe.


I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
View Full Profile

Find More Recipes