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Mulligatawny Soup

This is an Indian based soup full of body, fragrance and Asian influences, using a stock called Murgh Kasaalan as a base. Im not a big fan on soups but this one is definitely one of my new favorites on a cold Melbourne night =]



  • 1.

    Bring all the ingredients for the Murgh Kasaalan to the boil then simmer for 1.5 hours

  • 2.

    Cool, strain and set aside

  • 3.

    Seal off chicken and chili with a little canola oil, remove and set aside

  • 4.

    In the same pot, melt butter and add the cummin seeds till they sizzle

  • 5.

    Add the flour to form a "roux" and mix well *note - if the roux is dry, add a little more butter

  • 6.

    When combined, add the stock to the roux mix and cook for 10 mins while stirring to combine completely. If too thick, add more stock

  • 7.

    Ladle into large bowl, garnish with the cooked chicken and finish off with the fresh mint


If you want to make a deviation to this recipe, instead of the roux, use coconut cream as your thickening agent. Try pork as a replacement for the chicken. Bon Appetito!

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Mulligatawny Soup.


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