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Nutrition Facts
Serving Size 1 (184g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock
Calories 149
Calories from Fat 59		(39%)
Amount Per Serving		%DV
	Total Fat 6.6g	10%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 31mg		1%
Potassium 277mg		7%
Total Carbohydrate 22.1g		7%
	Dietary Fiber 3.5g	13%
	Sugars 6.7g
Protein 2.9g		5%
detailed view... how is this calculated?

The Memsahib's Mulligatawny Soup: Anglo-Indian Curried Soup

Recipe #257944 | 35 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: French Tart
Oct 9, 2007

The British have always been fond of highly spiced food, a taste which can be traced back in our cooking to medieval times and which can be seen today in our pungent commercially prepared sauces and mustards. This tasty curried broth belongs to the early nineteenth century and is part of the heritage of the British Raj. British people who spent years in India grew to love the local spicy food and brought back their favourite recipes which were adapted in the Victorian kitchen. "Pepper Water" was the nearest thing to soup in the cuisine of India, and indeed the word mulligatawny comes from the Tamil words molegoo (pepper) and tunes (water). It was originally a vegetarian 'sauce', but the British added meat and various other ingredients to create a variety of mulligatawnies, which were popular in India and Ceylon, but had an extremely bad press back home in England! A basic peppered water was flavoured with various other ingredients, then the soup would be served with side bowls of cooked rice, lime wedges, grated coconut, snippets of fried bacon, quartered hard-boiled eggs and sliced chillies. You helped yourself to what you wanted - a meal in itself. I serve mine with Raita and Chutney, and sometimes hard-boiled eggs, you can add whatever you like to the basic soup posted below. This recipe was taken from The Memsahib's Cookbook and has been adapted to personal taste.

SERVES 6 (change servings and units)

Ingredients

Basic Soup

2 1/2 pints vegetable stock or chicken stock
7 ounces coconut cream, cut into chunks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2-3 teaspoons curry powder or 1 tablespoon curry paste
6 ounces tomato puree

Flavouring Ingredients

chopped cooked chicken
chopped cooked beef or lamb
1 apple, peeled, diced and fried in butter
1-2 onions, peeled, chopped and fried in butter until brown
1-2 cup cooked rice
2 tablespoons chutney
1/2 teaspoon cardamom seed, lightly crushed
salt
fresh ground pepper

Accompaniments

hard-boiled egg, quartered
chutney
raita
coconut
chopped tomato
chopped onion
sultana
nann bread
crispy fried onions
pappadams

Directions

1
Simmer all the basic soup ingredients together for 15 to 25 minutes.
2
Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
3
(Flavouring ingredients are listed above.).
4
Cook over a gentle heat for a further 5 to 10 minutes.
5
Serve hot with any of the side dishes as described above.

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Featured Reviews for This Recipe

From: JustJanS

On Aug 13, 2009

I've been craving mulligatawny for some time now so I finally made it today for our lunch. This wasn't like any mulligatawny I remember, but maybe somethings are better forgotten I've decided. I cooked off the apple and onion until softened and lightly browned, then added in the spices and finally the liquid. I can't remember when I saw creamed coconut here so used a tin of light coconut cream instead-it worked well. After simmering for 25 minutes, I added in about a cup of cooked rice and the meat of a chicken leg (thigh and drumstick) and cooked a further 5 minutes. We ate this with a generous dollop of minted yoghurt which worked will with the spicy, sweetish soup. I feel like cooking some rice and another chook just to make this again for lunch tomorrow.

1 person found this review helpful

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From: Gerry

On Jan 26, 2009

Great tasting soup! Had this recipe printed waay back - all the while looking for coconut cream that one would cut into chunks. Finally decided to go with a can of thick coconut milk. Measured in 1 cup then added what was left in the can. Used 2 cups chopped cooked chicken breasts, 2 large onions, 1 chopped apple along with the spices - the end result made for a wonderful Sunday supper soup - and lunch today. Pity there is none left for supper tonight! Cooked rice and added 2 tablespoons to the bottom of the bowl. Did I say how much we loved this soup! Now I have another favorite to add to the one we make ... and plenty of flavoring ideas from your recipe. Thank you French Tart for both the recipe and the wonderful introduction to 'Pepper Water' soup!

1 person found this review helpful

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From: Akikobay

On Feb 7, 2009

We loved this soup. For the basic soup, we substituted a can of coconut milk for the coconut cream, thanks to Gerry 999 for that hint, and added some rotisserie chicken that I bought to save time. We added onions and apples sauteed in butter and zucchini. The kids loved this with a little dollop of plain greek yogurt on top. Thank you, French Tart!

2 people found this review helpful

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From: luvcook'n

On Sep 30, 2009

DH and I really enjoyed this soup! It is very different from what we are used to. I had to make a couple of changes due to what was in the house. I used homemade turkey stock and had to leave out (unfortunately) the chutney and cardamom. I used 3 boneless, skinless chicken breasts that I had gently poached. This will be made again during the winter months. I served it with "Indian-Spiced Chapati Flat Bread". Thank you for sharing this lovely soup!!!

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