Mulligatawny Soup

Adapted from

The original recipe calls for a lemongrass stalk to be cut, bundled, and simmered in the broth for 15 min after you add the chicken but  before you add the rice. I forgot to buy did not have this ingredient so I used freshly grated lemon zest instead (thank God for Google!)


The Chicken

  • 1 tablespoon flour
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder (your choice of hot or mild)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon canola oil
  • 1 1/2 lbs chicken, cut into small, thin pieces (a mix of breasts and thighs works well)

 The Soup

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, very thinly sliced
  • 3 cloves garlic, pressed
  • 1 tablespoon flour
  • 1 tablespoon garam masala
  • 2 teaspoons curry powder (your choice of hot or mild)
  • 1 1/2 quart chicken broth or stock
  • 1 stalk lemongrass, leaves removed, cut into matchsticks and tied into a bundle with kitchen string (or freshly grated lemon zest of 1 lemon)
  • 1 medium tart apple, peeled and grated
  • 1/2 cup uncooked rice
  • 1 (12-ounce) can light coconut milk (about 1 1/4 cup)
  • salt and pepper, to taste


Heat the canola oil in a large stock pot over medium heat, until shimmering. Meanwhile, combine the flour, garam masala, curry powder, salt and pepper. Sprinkle over the chicken pieces, turning to coat well.

Add the chicken to the pot, and cook until lightly browned, about 10-15 minutes. Remove the chicken to a plate and set aside.

Deglaze the pan with a splash of white wine, scraping up the browned bits. Add the butter.

When the butter is mostly melted, add the onions, celery, carrots and garlic, stirring in the browned bits. Saute until soft, about 8 minutes.

Push the vegetables to one side of the pan. Add the flour, garam masala and curry powder to the cleared area. Stir briefly to cook the flour. Add a splash of chicken broth and stir until a paste forms, then mix in with the vegetables.

Add the remaining chicken broth. Bring soup to a boil, and then reduce heat to maintain a good simmer. Add the chicken and the freshly grated lemon zest.

Add the apple and rice, stir, and continue simmering for at least as long as the rice requires to fully cook.

Just before serving, stir in the coconut milk. Taste, and adjust salt and pepper, as necessary.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s