Mulligatawny is a great recipe to have in the repertoire. It is such a delicious and fragrant soup. Actually it is more like a chunky stew than a soup, packed full of vegetables and lentils. The spices work so well together with the creamy coconut milk, chicken stock and tomatoes. You can always add more chicken stock if you prefer a cleaner, thinner soup. It makes a lot as is but of course that would make even bigger quantity.
Tumeric gives it a fantastic yellow tinge and is very good for you. It is used for many health reasons, such as indigestion, joint pain, swelling, and immune health. Combined with the ginger and garlic in this recipe, you have a great illness fighter. In fact there is generally a lot of goodness in this soup, so there is no need to feel guilty like you sometimes do after a rich Indian curry.
I knew I was onto a good dinner recipe when I saw both my baby and three year old eating this Mulligatawny with gusto. I served it with rice, as I knew I’d have better luck with the older one trying it. No problem there! The flavour is just incredible and leaves you wanting more.
What is even better is that this recipe is extremely economical. I made the broth from a rotisserie chicken carcass – the meat had been used in other recipes. When the bones are simmered for a couple of hours, you get a surprising amount of extra chicken, plus a gorgeous homemade chicken stock to use in this Mulligatawny or other soups/stews/sauces.
Many other vegetables could be added to this recipe, making it a useful way of using up odds and ends that would otherwise go to waste. I think spinach or kale would go well in this soup, too.