Mulligatawny Soup Recipe

By Lucy Williams

Mulligatawny Soup Recipe

Mulligatawny Soup recipe, brought to you by MiNDFOOD. Literally meaning “pepper water” Mulligatawny is a curry-flavoured soup of Anglo-Indian origin. Made with chicken, rice, and packed full of spices, it’s a delicious and hearty variation to your usual soup.


Serves 8

1 small free-range chicken

1 bay leaf

6 peppercorns

3 carrots

1 celery stalk, roughly chopped

2 onions

2 tbsp olive oil

2 parsnips, diced

1 large potato, diced

1 capsicum, deseeded, diced

3 tbsp medium balti curry paste

700g passata

200g cooked basmati rice

½ cup fresh coriander, chopped, to serve


1 Place chicken in a large saucepan. Add bay leaf, peppercorns, 1 tsp salt, 1 chopped carrot, celery and 1 halved onion. Cover with cold water. Bring to the boil. Skim surface. Reduce heat to medium and simmer for 45 minutes or until chicken juices run clear. Transfer chicken to a plate. Discard skin. Shred meat. Sieve stock into a second saucepan. Discard solids. Boil until reduced by half.

2 Meanwhile, heat 1 tbsp oil in a large saucepan over low heat. Add 1 finely chopped onion. Cook for 5 minutes or until softened. Add remaining oil, 2 diced carrots, parsnip, potato and capsicum. Cook for 3 minutes. Add curry paste; cook over medium heat for 2 minutes, stirring. Add passata and 1 litre stock. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until vegetables are tender. Add rice and chicken for the last 3 minutes. Garnish with coriander to serve.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login