Healthy Mulligatawny Soup
Healthy Mulligatawny Soup that is just as rich and vibrant as its hefty cousin!
Friends you can rely on are an essential part of living “the good life.” If they happen to be able to cook… Bonus!
Our close friends came to stayed with us for over a month. They have gone home, but not without leaving their mark. During their visit I was introduced to Healthy Mulligatawny Soup. A British soup with roots in south India, literally meaning “Pepper Water” in Tamil.
My friend, Bethany, made us a lovely rich creamy version, but after researching this soup a bit, I discovered there are many varieties. Some are brothy, and some thick. Colors also vary from recipe to recipe. But the key ingredients are veggies, rice, protein, and curry powder.
My husband Lt. Dan has a weird hangup about cream. It’s a texture thing. He doesn’t like how it coats his tongue.
And if it’s frothy? Dear Lord, we’ve got a real problem on our hands!
I once saw my completely precious, easy-going husband unleash his full wrath on an unsuspecting coffee barrister, who forgot he had requested NO FOAM!
Clearly, he was having a rough morning. Poor girl. (I think he still feels shameful over that.)
All of that to say, hubby loved the idea of Bethany’s Mulligatawny Soup, but couldn’t handle the creamy consistency.
Generally, I indulge his quirky preferences, even though he knows full-well not to unleash wrath on me.
It’s just the sweet thing for a wife to do. So I took my friend’s Mulligatawny Soup recipe and tweaked it, substituting lite coconut milk for heavy cream. I also added a few extra ingredients to compensate for the thinner texture.
My Healthy Mulligatawny Soup variation turned out beautifully!
The spices, coconut milk, green apples, and fresh ginger created a wealth of flavor usually only found in a curry that has cooked down all day. Healthy Mulligatawny Soup makes a wonderfully quick mid-week dinner and tastes just as good, if not better, on day two and three!
Because it’s lower in fat, and can be easily made gluten free and low carb, you’ll free good about serving this Healthy Mulligatawny Soup to your family!
A husband without faults is a dangerous observer. ~George Savile
Healthy Mulligatawny Soup
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 cup celery, chopped
- 2 carrots, chopped
- 2 apples, peeled and chopped
- 1 tablespoons freshly grated ginger
- 3 tablespoon all-purpose flour (Potato Starch for gluten-free)
- 2 tablespoons Madras curry powder
- 1/8 teaspoon cayenne pepper
- 8 cups chicken stock
- ½ cup basmati rice (omit if on a Low Carb Diet)
- 1 pound boneless skinless chicken breast, chopped
- ¾ cup light coconut milk
- Salt and pepper
- Possible Garnishes: Cilantro and sliced almonds
- Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Sauté for 5 minutes—stirring occasionally.
- Mix in the flour, curry powder, and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice, chopped chicken, and 1 teaspoon salt.
- Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes, or until the rice is tender and the chicken has cooked through.
- Add the coconut milk. Salt and pepper to taste. Garnish with toasted almonds or cilantro!
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