Red Mulligatawny Soup

Red Mulligatwany soup in a white bowl. The corner of the bowl is just out of shot. Fresh coriander garnishes the soup

5 from 2 votes

This Red Mulligatawny Soup makes a satisfying supper bowl of spicy, hearty goodness that is a cinch to prepare. Try this soup with chicken or paneer.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Indian

Servings:

Calories: 388kcal

Author: Jane Coupland

Ingredients

For the Madras Pasta

1 teaspoon Ground black pepper
1 ½ teaspoon Chilli powder (medium-hot)
¼ teaspoon Ground cinnamon
1 teaspoon Garam masala
1 teaspoon Turmeric
1 teaspoon Brown mustard seeds
3 tablespoon Coriander seeds
1 ½ tablespoon Cumin seeds
2 Garlic cloves - finely chopped
1 teaspoon Crushed/ grated fresh ginger
3 tablespoon Groundnut oil (or any flavourless oil)
6 tablespoon Distilled vinegar (white)

For the Soup

4 Shallots – finely diced
2 Celery sticks - sliced
2 Medium carrots - diced
2 Medium parsnips - diced
1 Red pepper - chopped small
2 tablespoon Madras paste (for medium-hot)
750 ml – 1ltr (3-4 cups) Chicken stock
2 Medium chicken breasts
400 ml/ 13/4 cups Passata
100 g/ 4 oz/ ½ cup Cooked potato (cubed)
100 g/ 4 oz/ ½ cup Cooked basmati rice
Optional garnish: fresh coriander leaves

Instructions

For the Madras paste

Make the madras paste by grinding the coriander and cumin seeds in a pestle and mortar until reduced to a fine powder (or grind in a coffee grinder)
Add the other spices, then stir in the vinegar
Heat the oil in a small pan and gently cook the spice mix for 3 minutes, stirring frequently, until just beginning to bubble
Allow to cool, stir well and store in an airtight container in the fridge for up to 1 month

For the Soup

Fry the shallots and celery in a large saucepan over a gently heat until beginning to soften - about 5 minutes
Add the carrot and parsnip and fry for 3 more minutes. Stir in the madras paste and allow to cook for 1 more minute
Place the chicken in the saucepan and pour over 750ml/ 3 cups of the stock. Bring to the boil, cover and simmer for 30 minutes (or until the chicken is cooked)
Remove the chicken and allow to cool slightly, then shred using 2 forks to rip it apart
Add the pepper and passata to the soup, season to taste and bring to the boil. Cook for 5 minutes, adding extra stock to loosen the soup if needed
Return the chicken to the pan, along with the potato and rice. Heat through and serve, garnished with fresh coriander

Notes

If you make the curry paste, you will end up with more than enough for this recipe. It keeps well in an airtight container for up to 1 month in the fridge, ready to make a second batch of soup or try adding it to your favourite curry recipe.

Nutrition