Mulligatawny Soup with Coconut Milk

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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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

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

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