Mulligatawny Soup

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


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


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.