If been cooking a lot of curries the last few weeks (not very surprising if you live in London) and would love to share my version of Mulligatawny Soup. If you translate the Tamil word 'Mulligatawny' it actually means 'pepper water'. You can make this soup as spicy as you like and can use all sorts of meat: chicken, beef or lamb.
I have chosen to prepare it with a mild curry powder, chicken breast and actually just a tiny bit of pepper. I have thickened it with 4 tablespoons of rice but you can easily add a bit more or serve some rice on the side. In other words it's a very versatile and delicious soup, you just have to add your own flavour to it, enjoy.
- Olive Oil - 1 tbsp.
- White Onion - 1 diced
- Celery - 2 stalks, finely chopped
- Carrot - 1medium, diced
- Garlic Cloves - 3, finely chopped
- Apple (suitable for cooking) - 1 diced
- Curry Powder - 1.5 tsp.
- Ground Cumin - 0.5 tsp.
- Ground Coriander - 0.5 tsp.
- Ground Ginger - 0.5 tsp.
- Ground Tumeric - 0.5 tsp.
- Chicken Stock - 1L/ 4 cups
- Basmati Rice - 4 tbsp.
- Chicken Breast - 450gr / 1lb diced
- Salt and Pepper - to season
- Alpro Soya (light) for cooking - 250ml/ 1cup
- Lemon - 1, to serve on the side
Heat the tablespoon of olive oil on medium heat in your stockpot. Fry the onions, celery, garlic, carrots and apple for about 5 min. Stir in the diced chicken, curry powder, cumin, coriander, ginger and turmeric. Cover the ingredients and stir occasionally for about 10 minutes or until softened and translucent (not brownish).
Pour in your stock and the 4 tbsp. of basmati rice and bring to boil. Once boiling reduce the heat and simmer covered for 25 minutes or until the chicken is cooked through and the rice is tender. Now stir in the Alpro Soya (light) for cooking and season with salt and pepper, heat through without boiling.
Serve with a piece of lemon on the side.