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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 =]


  • To make the Murgh Kasaalan stock base;

  • 1.5 Lt Chicken Stock (preferably home made)

  • 1 large Cinnamon stick

  • 3 Cloves

  • 3 Cloves of garlic, whole

  • 1 ts black peppercorns, whole

  • ***

  • 1 large chicken breast fillet finely sliced

  • 2 red chillies finely chopped

  • 60gm Salted butter

  • 70gm Plain flour

  • 2 ts cummin seeds

  • .5 cup fresh mint leaves finely sliced for garnish

  • Season to taste


  • 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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