Source: Spices of Life
Region: Indian
Rating: 9/10
The name "Mulligatawney" comes from the Tamil work "Milagu-tannir" — pepper water. Because this soup is so spicy it's often given to people when they have a cold in the hope that it will clear any blockages.

Yields1 Serving

5 cups chicken, lamb or good vegetable stock

10 peppercorns

2 onions, chopped

4 garlic cloves, chopped

1 tsp fresh ginger, chopped

4 tomatoes, chopped

1 ½ tsp turmeric

3 tsp ground coriander

2 tsp ground cumin

½ tsp curry powder

6 curry leaves

1 carrot, grated

1 cup coconut milk

1 tsp lime or lemon peel, grated

juice of 1 lime or lemon

salt and pepper

Bring the stock to a boil and then add the peppercorns, onions, salt and pepper. Simmer for 15 to 20 minutes.

Now add the garlic, ginger, tomatoes, turmeric, coriander, cumin, curry powder, curry leaves, grated carrot and grated lime or lemon peel. Simmer again for a further 20 to 30 minutes.

Then pour in the coconut milt and stir until the soup bubbles just below boiling point.

Now adjust the seasoning, adding the lime or lemon juice just before serving. For a thin soup, pour the mixture through a sieve and then add lime or lemon juice as above.

Serves 4 to 6.

Ingredients