Mulligatawny soup is a typical soup of Anglo-Indian cuisine, with a very particular taste. Sweet potatoes, carrots and coconut milk are the ingredients that will give sweetness and creaminess, counterbalanced by the freshness of lime, apple and mango. The final addition of spices, in this case, curry and chilli, will give the dish a pleasantly spicy and fragrant note. Rich and complete, thanks to the presence of chicken, it can be served as a single dish, to be accompanied with some croutons of toast, on the occasion of a winter lunch or dinner, in which you need a warm and invigorating cuddle. Find out how to make it by following our recipe step by step.
FOR 3 PEOPLE
Ready in: 1 HOUR
Calories in mulligatawny soup recipe: 3485
CHICKEN STOCK 6 l
CHICKEN BREAST 300 gr • 750 kcal
SWEET POTATOES 200 gr
CARROT 150 gr • 21 kcal
COCONUT MILK 2 ml
LIME 1 • 34 kcal
APPLE 1 • 43 kcal
CHILLI 1/2 • 29 kcal
EXTRA VIRGIN OLIVE OIL as required • 29 kcal
SALT as required • 0 kcal
CURRY POWDER 1 tsp
DRIED COCONUT FLAKES as required
FOR THE CHICKEN STOCK
CHICKEN WASTE as required
CARROTS 1 • 21 kcal
ONION 1 • 21 kcal
CELERY COAST 2
The calories refer to 100 grams of the product
How to make mulligatawny soup
Prepare the chicken broth: clean and coarsely chop celery, carrots and onion. Fill a saucepan with cold water and then add the chicken herbs and scraps (1), then put it on the stove and let it simmer for at least 1 hour.
After the cooking time, filter the broth obtained and cook the chicken breast inside (2). As soon as it is cooked, drain the broth, cut it into strips and set aside.
Wash, peel and cut the sweet potato and carrot into cubes. Pour a drizzle of oil into a saucepan, add the vegetables (3), add salt and let it brown for a few minutes.
Scented with the grated lime zest and the curry powder (4).
Cover with the chicken broth and pour the coconut milk (5), then mix and cook for about 30 minutes over low heat.
As soon as the potatoes are soft, blend everything with an immersion mixer until you obtain a smooth and homogeneous velvety (6).
Peel the mango and apple, then cut them into cubes and soak them in cold water until ready for use (7).
Pour the cream into individual bowls and arrange the chicken strips in the center (8).
Take a tablespoon of apple and mango cubes and spread on the plate. Finish the decoration of the dish with a few pieces of dried coconut, julienned chilli, a few leaves of fresh parsley, a drizzle of oil and a few drops of fresh lime (9) pressed at the moment.
Now you are ready to enjoy this fantastic mulligatawny soup with a unique flavor (8).
You can replace coconut milk with a spoonful of natural plain yoghurt (also vegetable). If you like, you can also garnish with a few cubes of avocado, soft and ripe at the right point, or cashews sautéed with a drizzle of oil and a drop of tamari sauce.
Instead of parsley, you can add a few leaves of fresh coriander or thyme.
To make the dish complete and balanced, you can accompany the soup with basmati rice: you can boil it separately or pour it into the soup and cook it directly inside. Alternatively, you can serve the dish with crispy croutons, crackers or crumbled taralli.
If you like sweet potatoes, don’t miss these five ideas to enhance the delicious tuber.
Mulligatawny soup can be kept perfectly in the refrigerator, in a special airtight container, for about a couple of days.