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Muligatawny Soup

Serves 6 to 8


  • 4 medium garlic cloves, minced
  • 1 1/2 inches of grated fresh ginger or 1 1/2 tablespoons commercially minced ginger
  • 3 tablespoons of butter and 1 tablespoon of oil
  • 2 medium onions, chopped
  • 1/2 cup shredded unsweetened coconut (optional)
  • 1 teaspoon of tomato paste (optional)
  • 1 1/2 tablespoons of curry, without fennel
  • 1/4 teaspoon of cayenne
  • 1/4 cup of flour
  • 7 to 8 cups of chicken broth (Can come from left over smoked chicken)
  • 2 medium carrots coarsely chopped
  • 1 celery rib coarsely chopped
  • 1/2 + cup rice
  • 0.5 to 0.7 lbs of skinned chicken, chopped into generous bit size
  • Salt and pepper to taste
  • Chopped cilantro for garnishment


Briefly fry the curry and cayenne in the oil and butter. Add the onions and sauté until limp. Can continue until a few pieces begin to brown. Add the coconut, garlic, tomato paste, carrots, ginger, flour and celery. Cook for 5 minutes and continue to stir. Add all but the last cup of chicken stock and gently cook for 20 to 30 minutes until vegetables are tender.

Blend to smooth texture and use the last cup of stock to clean out the blender. Add the rice and chicken and cook for 20 to 30 minutes until done.

Can delay the cooking of the rice until time to serve. As usual this soup can mull in the fridge for 2 to 3 days for improvement. Salt and pepper to taste.

Don't forget the lovely sprinkle of chopped cilantro.