A Taste of Anglo-Indian Comfort: My Favorite Mulligatawny Soup
If you’ve never had the pleasure of trying Mulligatawny soup, you are in for an absolute delight! This classic Anglo-Indian creation is a staple in UK Indian restaurants for a reason. It’s a beautifully fragrant, curried soup that’s both comforting and invigorating. Imagine a creamy coconut broth infused with a symphony of warming spices like cumin, coriander, and turmeric, all simmered with tender chicken and hearty vegetables. This low-carb version uses cauliflower rice to keep it light yet satisfying, making it the perfect cozy meal for any night of the week.
MAKES: 6 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 35 minutes
Ingredients
• 2 tablespoons / 30 g coconut oil
• 1 small yellow onion, diced
• 1 medium leek, sliced
• 3 large celery stalks, sliced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 cups / 480 ml coconut milk
• 3 cups / 720 ml chicken stock
• 1 pound / 450 g boneless chicken thighs, sliced
• 2 1/2 cups / 300 g uncooked cauli-rice
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Optional: 1/3 cup / 30 g toasted flaked almonds
Instructions
1. In a large, heavy-based pot, heat the coconut oil over medium-high heat. Add the diced onion and cook for 5 to 8 minutes, until softened and lightly browned.2. Add the sliced leek and celery to the pot and cook for another 2 minutes, stirring occasionally.3. Stir in the ground cumin, coriander, turmeric, and garam masala. Cook for 30 seconds until fragrant.4. Pour in the coconut milk and chicken stock. Add the sliced chicken thighs and bring the soup to a boil.5. Reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes, or until the chicken is cooked through.6. Stir in the cauli-rice and cook uncovered over medium heat for 5 minutes, until the cauli-rice is tender.7. Season generously with salt and pepper to taste.8. Serve hot, garnished with fresh cilantro and a sprinkle of toasted flaked almonds, if desired.
Nutritional Information
• Per serving (approx. 1 1/2 cups / 360 ml):
• Calories: 352 kcal
• Fat: 27.2 g
• Protein: 20.2 g
• Total Carbs: 9.6 g
• Fiber: 2.6 g
• Net Carbs: 7 g
• Macronutrient Ratio: 69% Fat, 23% Protein, 8% Carbs
Pro Tips
• For a creamier texture, use an immersion blender to briefly pulse the soup a few times before adding the cauli-rice.
• Swap the chicken for 1 pound of raw shrimp. Add them during the last 3-4 minutes of cooking, just until they turn pink and opaque.
• For a vegetarian option, replace the chicken with a can of chickpeas (rinsed and drained) and use vegetable stock instead of chicken stock.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
FAQ
Q: Is this Mulligatawny soup recipe keto-friendly
A: Yes, with only 7 grams of net carbs per serving, this recipe is very keto-friendly. It uses cauliflower rice instead of traditional rice to keep the carbohydrate count low.
Q: Can I make this soup vegetarian
A: Absolutely. For a vegetarian option, replace the chicken with one can of rinsed and drained chickpeas and use vegetable stock instead of chicken stock.
Q: How do I make the soup creamier
A: For a creamier texture, use an immersion blender to briefly pulse the soup a few times before adding the cauliflower rice. This will slightly thicken the broth.
Q: What can I use instead of chicken thighs
A: You can easily substitute the chicken. The recipe suggests using 1 pound of raw shrimp, added during the last 3-4 minutes of cooking. Cubed chicken breast would also work well.
Q: How should I store leftover Mulligatawny soup
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 3 months.
