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Mulligatawny Soup

My Daughter worked for Ameri-corp literacy Program in Pittsburgh. She was always telling her students about how I love to cook ethnic foods. So one of her Indian students (Mina) sent this to me and I adapted it to English.

Submitted by: Mrs. Linda S. from Johnstown, Penna.
Yield: Enough to Freeze Three Meals


Preparation Instructions:

Combine all ingredients in a large stew pot. Bring to a boil,then reduce the heat and simmer 4 to 5 hours or till reduced by half or more and is thick. Stir occasionally for first few hours and then more often the last hour.
Serve with chapati bread or pitas.

Helpful Hints

You can use vegetable base instead of chicken broth. For low-sodium soup, use salt-free or low-sodium broth. Good luck letting it get thick, I can never wait that long.



Spices Featured in this Recipe

Hot Curry


Jar, 1/2 Cup, 2 oz.

Broken Leaf Thyme


Jar, 1/2 Cup, 1.1 oz.



Jar, 1/2 Cup, 1.7 oz.

Ground Nutmeg


Jar, 1/2 Cup, 2.4 oz.

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