Easy Mulligatawny Soup

Hello Dear Reader,

I have had this recipe in my repertoire for many years and was given it by a lovely lady I used to work with when I was with the Primary Health Team in North Lakes. We had a really lovely team and were very food focussed, often sharing recipes and lunches bought in from home. This Chicken Mulligatawny is an easy soup to make, with loads of flavour and until recently had completely forgotten about it. I was flicking through one of my huge recipe folders and stumbled upon it again and I am so very glad I did.

I have tinkered with the original recipe and just love the slightly odd combination of chicken, apple, sultanas, cumin, coriander and coconut milk, but believe me it is a combination that works so very well together. It is quite a thick soup with heaps of interesting little morsels throughout and I would encourage everyone to make it this Winter. Your kitchen will smell amazing and it is a soup that is filling and super comforting to eat. Good for your heart and soul.

Ready?

Ingredients for Easy Mulligatawny Soup, clockwise from top right-

4 cups chicken stock, 1 can coconut milk, 500 grams of chicken thigh fillets, cut into 2 cm square chunks, 3 tablespoons uncooked rice, 1/2 cup sultanas, 1 apple, what ever variety is sitting in your fruit bowl, 2 tablespoons plain flour, 40 grams butter, a good sized knob of ginger and 3 garlic cloves, sliced into matchsticks, 1 tablespoon curry powder and 1 teaspoons each of ground cumin and coriander, 1 onion, chopped, 2 carrots, diced and 2 stalks of celery also diced.

In a large saucepan, melt butter with a small amount of oil on medium-high heat and sauté the mirepoix, garlic and ginger until starting to soften

Now add the curry powder, ground cumin and coriander, sauté till fragrant

Move the softened veggies to one side of the saucepan and add the diced chicken

Cook for 10 minutes or until well sealed on all sides

Sprinkle over plain flour and cook out for a couple of minutes, it will start to thicken and catch a little, turn heat down to medium 

Add rice, sultanas and diced apple 

And give everything a really good stir to coat

Pour over chicken stock, bring it to a gentle boil, turn down heat to low and let blip away for 40 to 50 minutes or until thickened and smelling divine. Lastly stir in the coconut milk and serve

I served ours with Garlic Naan Bread and it was the perfect accompaniment

Soft, warming and totally delicious. Who would ever have thought, that chicken, apple and spice go together so well?

Is this recipe even close to what you would call a Mulligatawny soup? What do you put in yours?

Have a lovely day

💗Fi

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