Mulligatawny Soup

Serves 4

  • 1 container Maya Kaimal Madras Curry
  • 1 cup coconut milk
  • 1 cup water
  • ½ cup raw, whole cashews
  • 1 cup cooked rice
  • 1 tablespoon chopped, fresh cilantro
  • 4 lime wedges (optional)
  • Combine Madras Curry, coconut milk, water and cashews in a medium soup pot. Bring to a simmer and cook gently, stirring occasionally, until cashews are thoroughly hot, about 5 minutes.
  • Add the rice and cilantro and stir until the rice is heated through.
  • Ladle into soup bowls and serve with lime wedges, if you like.



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