Mulligatawny Soup
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.

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Mulligatawny Soup

A delicious soup that's easier to make than it is to pronounce!

Prep: 15 min Total: 95 Mins Yield: Serves 4


2 cups basmati rice, rinsed

1 lb chicken tenders, cut into small bite-sized pieces, seasoned with salt and pepper

3 cloves garlic, chopped

1 yellow onion, chopped

1/2 leek, cleaned well and sliced thinly

2 carrots, peeled and diced

2 tsp fresh grated ginger

4-5 cups chicken broth

2 green apples, peeled and cut into bite-sized pieces

2 cups coconut milk

3 tsp curry

1 tsp turmeric

olive oil

fresh parsley

hot sauce or red pepper flakes

salt and pepper

Add the rice into your rice cooker with 2 cups of water and set to Steam for 15 minutes. Remove, fluff with a fork and set aside. Set to Sauté-Then-Simmer™, add olive oil and brown the chicken pieces until done, about 7-9 minutes. Remove chicken and set aside.


Add garlic, onion, leeks, carrots and ginger and sauté until browned a bit or about 4-6 minutes. Add curry and turmeric and stir until mixed. Add broth and bring to a boil. Close the lid and let steam for 30 minutes. Open the lid and add chicken, apples, coconut milk and more salt and pepper if necessary.

When ready to serve, spoon the rice on the bottom of the serving bowls and ladle soup on top with chopped parsley and hot sauce/ red pepper flakes. Serve with Indian style flat bread and enjoy!

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