Mulligatawny Soup is one of my favourite weeknight, ready-in-a-flash leftover applications. Any time I have leftover roasted chicken and rice mulligatawny is my go-to as the seasons start to shift. It truly is, magic with leftovers!
- 2 tablespoons light cooking oil, sunflower, safflower, or canola
- 1/2 cup yellow onions chopped
- 2 cloves garlic
- 1 tablespoon ginger, grated
- 1 tablespoon ground cumin
- 3 whole cloves
- 1/2 teaspoon cardamom, or two pods green cardamom
- 1 bay leaf
- 2 teaspoons mild curry powder
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon chili flakes (optional)
- 1/4 teaspoon dried thyme
- 1/4 cup butter, salted or unsalted
- 2 tablespoons all purpose flour
- 5 cups chicken stock
- 2 celery stalks chopped
- 2 carrots diced
- 1 cup cauliflower florets
- 1/2 cup coconut milk
- 2 cups, cooked chicken, skinless, boneless, cut into 1/2-inch cubes
- 1 apple cored, and diced
- 1 cup long cooked long grain or wild rice
- Salt & pepper to taste
- Cilantro to finish (optional)
- Start with your curry base. In a large pot over medium heat add a thick slick of light oil, I rarely measure my oil so the 2 tablespoons noted is just a guide. Be sure the bottom of your pot is well covered. When the oil starts to shimmer add your onions and sweat lightly, stirring as needed, until transparent. Now add both the garlic and ginger, and cook for about two minutes before adding your spices – cumin, curry powder, nutmeg, cloves, bay leaf, cardamom, and thyme – stirring constantly so as not to burn. Cook over medium heat to brown your cumin and create a fragrant, punchy base, about three minutes.
- Add your butter and melt into curry base. Then add your flour and cook, stirring contently until the flour is well toasted, about two minutes. Then add your chicken stock and stir to combine before adding your vegetables and covering to cook for five to seven minutes until vegetables are beginning to soften.
- While the vegetables cook, peel and chop your apple. Once you find your cauliflower and carrots are to your liking add your coconut milk (or heavy cream), followed by your cooked rice, leftover chicken and diced apple before bringing to a rapid boil to thoroughly warm all ingredients. Immediately remove from heat, portion – finishing with chopped cilantro – and serve.
- Serve with buttery biscuits, savoury scones or toasted naan for a delicious, comforting meal-in-minutes!
Want to keep Mulligatawny Soup gluten-free? ditech the flour and substitute 1 1/2 tablespoons of cornstarch in approximately 2 tablespoons of water to make a cornstarch slurry. Add your cornstarch slurry to BOILING soup just before adding coconut milk. This will thicken to a nice, smooth consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Boling
- Cuisine: Siri Lankan
Keywords: Mulligatawny Soup, Chicken Mulligatawny Soup