Margarita's International Recipes


Ceylonese Mulligatawny Soup

Mulligatawny soup is a staple of Anglo-Indian food, born in the sub-continent, and reflecting its flavors, but with some British influences (e.g. the fact that it's a soup). I had a mulligatawny soup before, when I explored Anglo-Indian cuisine, but it'd been quite a few years, so I was ready to tackle it again. This recipe had some elements in common with the one before, and the results were not altogether different, but this soup was vastly superior to the other one. Indeed, it was one of the best soups I have ever eaten in my life - plainly delicious. Even my picky 7-year old, loved it.

I did make some changes to the original recipe. For one, I did not add the peppercorns. I'm sure they would have added a nice bite to the soup, but my children will not eat spicy food, and I wanted them to have it. I also used ground coriander instead of coriander seeds, as I discovered at the last minute I didn't have any of the latter. No biggie. My last change was using canned tomatoes rather than 2 peeled and diced fresh tomatoes, tomatoes right now are not at their peak, and I *hate* peeling tomatoes.

Anyway, I encourage you to make this soup - it would work as an appetizer (perhaps without the chicken), but it's definitely hearty enough to be a meal in itself.

Ceylonese Mulligatawny Soup


  • 2 Tbsp. butter
  • 2 onions, chopped
  • 4 carrots, peeled & thinly sliced
  • 4 stalks of celery, thinly sliced
  • 1 14.5oz can diced tomatoes
  • 1 clove garlic, minced
  • 2 Tbsp. flour
  • 2 tsp. curry powder
  • 1/2 tsp. ground coriander
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. dried ginger
  • 1 cinnamon stick
  • 1 bay leaf
  • 10 peppercorns (optional)
  • 4 cups chicken stock
  • 2 cups cooked chicken, cubed
  • 1 cup cooked rice
  • 1 small can chickpeas
  • 1 cup plain yogurt


Melt the butter over medium heat in a large pot, and add the onions, carrots and celery. Saute for about 5 minutes. Add the tomatoes, garlic, flour, curry, coriander, cumin seeds, ginger, cinnamon stick, bay leaf and peppercorns, if using. Mix well. Add the chicken pox and stir. Bring to a boil, lower the temperature, and simmer covered for 2 hours, or until the vegetables are tender. Remove from heat, strain and discard the vegetables. Return broth to the pot, and add the chicken, rice, chickpeas and yogurt. Bring to a boil again, and simmer until the meats are warm. Serve.

Adapted from a recipe at

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