Mulligatawny Soup
The story goes that Mulligatawny was created by Indian cooks to satisfy the British need for a soup course, during the British Empire. The name derives from a healing broth known as “pepper water,” (milagu tunni) so we used our peppery Madras sauce as a base to create this simple soup hack. It’s a winner of a soup, and a great way to use up leftover rice in your refrigerator!
Serves 4
Ingredients
1 jar Maya Kaimal Madras Curry
1 can (14 oz) coconut milk
½ cup raw, whole cashews
1 cup cooked rice, plus more for garnish
1 tablespoon chopped fresh cilantro, plus more for garnish
4 lime wedges
Preparation
Step 1
Combine Madras Curry, coconut milk, and cashews with 1 cup water in a medium soup pot. Bring to a simmer and cook gently, stirring occasionally, until cashews are thoroughly hot, about 5 minutes.
Step 2
Add the rice and cilantro and stir until the rice is heated through. Ladle into soup bowls and serve with lime wedges and extra cilantro.
Print 
Other Vegetable Recipes Recipes
