Mulligatawny Soup

Submitted by Laura Galdes

Mulligatawny Soup

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Serving: 6
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes


  • 2 tbs vegetable oil
  • 2 lge brown onions, chopped
  • ¼ c mild indian curry paste
  • 500g chicken thigh fillets, trimmed & chopped
  • 2 tbs tomato paste
  • 2 medium zucchini, finely chopped
  • 2 medium carrots, finely chopped
  • 2lt chicken stock, hot
  • ½ c basmati rice
  • Yoghurt to serve


  • Pre-heat slow cooker while preparing.
  • Heat oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add chicken. Stir to coat. Add tomato paste, zucchini and carrots. Cook for 1 minute or until all ingredients are coated evenly. Place chicken and vegetables in slow cooker with hot chicken stock. Cook on HIGH for 5hrs. Add rice 30 minutes before serving.
  • Serve with yoghurt.

1 thought on “Mulligatawny Soup”

  1. Christine Darvell

    Amazing soup, I also added some barley and when adding the yogurt to serve some fresh chives also gives it a next level experience

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