Mulligatawny Soup Recipe

This is a basic recipe for "Indian Pepperwater" Soup. It makes a great appetizer, but if you want to serve this as a main dish you'll probably want to add more chicken and carrots. You might also want to check out fancier versions of this that use additional spices.

Before You Begin

Ingredients

Scale: x ½x ¾x 1x 1¼x 1½x 2x 2½x 3x 4x 5

• 340 grams (3/4 lb) Chicken Breast or Thigh meat. Remove skin and cut into bite-sized pieces.
• 85 grams (1/2 cup) Onion (Yellow or Brown), chopped. About 1/2 medium onion.
• 150 grams (2 large) Carrot, peeled and sliced or diced.
• 128.0 grams (2 large stalks) Celery. Cut into small pieces.
• 56.8 grams (1/4 cup) Butter, salted or unsalted (see salt below).
• 111.9805 grams (1/2 large red) Apple, chopped. Remove skin and core, and cut into small pieces.
• 50 grams (1/4 cup) White Rice, raw.
• 1,020 ml (4 1/4 cups) Chicken Broth or equivalent. I usually use water plus 3 tbsp of "Torigara Soup".
• 120 ml (1/2 cup) Heavy Cream (about 35% fat). Of course real cream tastes best, but I've also gotten away with using whipping cream substitute before.
• 2.84 grams (1/2 tsp) Salt. This is a "salt to taste" recipe. For the equivalent recipe with unsalted butter, add another 1/4 tsp, but you can use more or less depending on your audience.
• 1.17 grams (1/2 tsp) Black Pepper, fresh ground.
• 3.15 grams (1 1/2 tsp) Curry Powder.
• 22.50 grams (1 1/2 tbsp) All-purpose Flour.
• 0.11 grams (1/2 tsp) Thyme (dried, whole type).
• 15 ml (3 tsp) Water.

Preparation

1. Sauté the Onions, Carrots, and Celery and just a pinch of Salt in the Butter over medium heat until the Onions are translucent, about 8 minutes.
2. Mix the Flour and Curry Powder with a few teaspoons of water to make a paste. Add the paste to the vegetables, mix in, and cook for 5 minutes.
3. Add the Chicken Broth, bring to boil, reduce heat, and simmer for 30 minutes.
4. Add Chicken, White Rice, Salt, Black Pepper, and Thyme. Bring to boil again, reduce heat, and cook for 10 minutes.
5. I like the apple bits crunchy, not mushy, so I add them at the 10-minute mark. Continue cooking everything for 5 to 10 minutes depending on the size of your chicken chunks.
6. Before serving, heat the Heavy Cream and combine with the soup.

Serving Suggestions

Storage

References