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Mulligatawny Soup with Coconut Milk Recipe

Mulligatawny Soup with Coconut Milk is a popular Asian Soups and Stews
Author :
 
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Soups and Stews Recipe
Cuisine :
Asian Recipe
Technique :
Stewed Recipe
Difficulty :
Easy
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 4 cups - Chicken broth
  • 1 - potato, peeled and chopped
  • 1 - carrot, chopped finely
  • 1 - onion, chopped finely
  • 1 - tomato, chopped
  • 1/2 cup - raw Rice
  • 1 cup - Coconut Milk
  • 1 tbsp - Lemon juice
  • Few curry leaves, chopped
  • Coriander leaves, chopped
  • 1 tbsp - oil
  • Salt to taste
  • 2 - Garlic flakes
  • 1 inch - Ginger
  • 4 - Green chillies
  • 1/2 inch - Cinnamon
  • 2 - Cloves
  • 1 tsp - Coriander seeds
  • 1 tsp - Cumin seeds
  • 2 - Cardamoms
  • 4 - black pepper
  • 1/2 tsp - Red Chilli powder
  • 1 inch - fresh Turmeric
  • 1/4 tsp - aniseeds
  • How to Make Mulligatawny Soup with Coconut Milk:

    1. Heat oil in a large, deep pan. Add onion and fry till light brown .
    2. Add the ground paste and stir for 2 mins.
    3. Add curry leaves and simmer for a minute.
    4. Add carrot, potatoes, rice and chicken broth.
    5. Simmer for a minute .
    6. Cover the pan and let the vegetables cook till tender.
    7. Remove from fire and let it cool.
    8. Blend soup mixture well.
    9. Put the blended puree in a pan and add salt, lemon juice and coconut milk.
    10. Bring to boil.
    11. Garnish with coriander leaves.
    12. Serve hot.





     

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