Mulligatawny Soup

From Kyle Groves, Catch and The Oyster Bar

2012 Sep/Oct

This soup is best if it’s prepared, then cooled and refrigerated a couple of days so the flavours can get really well acquainted.


  • 1 c. chopped onion
  • 4 stalks celery, chopped
  • 2 carrot, diced
  • 2 garlic cloves, thinly sliced
  • 1/2 c. butter
  • 3 t. curry powder (you can get beautiful curry from Silk Road in Inglewood, or the Calgary Farmers’ Market)
  • 2 cinnamon sticks (whole)
  • 3 T. all-purpose flour
  • 8 c. chicken stock (hot)
  • 1/4 c. jasmine rice
  • 1 c. coconut milk
  • 2 boneless, skinless chicken breasts, cut into cubes
  • 1 apple, cored and chopped (I prefer Fuji or Braeburn)
  • 1/2 c. organic apple juice
  • salt and pepper to taste


Sauté onion, celery, carrot and garlic in the butter in a large pot until the onions are translucent and the carrots are tender. Add the curry spice and cook until the fragrance is released. Add the cinnamon sticks.

Add the flour, and cook for another 3 to 5 minutes. Add the chicken stock in 3 stages, whisking very well to prevent any lumps from forming. Bring to a boil with each stock addition, then after the final addition, reduce the heat to a simmer. Add the jasmine rice and coconut milk. Cook the soup until the rice is almost tender.  Keep in mind the rice will help to thicken the soup.

Add the chicken breast cubes and simmer for about 10 minutes, until the chicken is cooked through. Bring the soup to a boil again and add the apples, apple juice, salt and pepper. Simmer until the apples are slightly tender. Remove the cinnamon sticks and serve. Serves 4 to 6.