Mulligatawny Soup<< Back to list

Indian, Soup
1tbsp(15 mL) olive oil
1large onion
2medium potatoes, peeled & diced
1tbsp(15 mL) minced fresh gingerroot
2clovesgarlic, minced
2tbsp(25 mL) curry powder (see Notes)
tsp(1 mL) cayenne, or to taste (see Notes)
3cups(750 mL) chicken broth
1can(14 oz/398 mL) light coconut milk
2large tomatoes, diced
2cups(500 mL) torn spinach leaves
cup(50 mL) fresh coriander/cilantro leaves
  1. In large saucepan, heat oil over medium heat; cook onion and potatoes until onion is softened, 3 to 4 minutes, stirring often. Stir in ginger, garlic, curry powder and cayenne; cook 1 minute.
  2. Add chicken broth and coconut milk; cover and bring to boil over high heat. Add tomatoes, and chicken or turkey (if using) and return to boil. Reduce heat and simmer 15 to 20 minutes, or until potatoes are tender.
  3. Stir in spinach just until wilted, about 30 seconds. Remove from heat; stir in coriander. Season to taste with salt and pepper. If using garnishes, sprinkle on individual bowls and serve.
  • This recipe is fairly spicy (at least for the non-spicy people). For only a slightly spicy version, use 2 tsp of curry powder & 1/8 tsp of cayenne instead.

    Serves 4 as a main course. Serve it with warm naan or crunchy pappadams if you want to make it a full meal.

    Optional garnishes:
    - Shredded unsweetened coconut (brown over medium-low heat in a dry skillet)
    - Fresh unpeeled apple, diced small (sprinkle with lemon juice to prevent apple from turning brown)

    Nutritional information per serving:
    Calories: 195; Protein: 5 g; Fat: 10 g; Carbohydrates: 24 g.
    [mvdkwong - 2007-12-16 01:44:34]

An exotic soup inspired by the Tamils of southern India


Foodland Ontario

Dec 16, 2007

Jan 22, 2008

Sign In