Mulligatawny Soup

This colourful, flavourful soup lifts spirits and warms you through to your toes. Coconut milk gives this traditional soup a light creamy consistency. Whether you use leftover cooked chicken or turkey or not - it's still a great soup. Serve with naan bread or pappadums.

Preparation Time:

Cooking Time:

Servings: 6-8

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  • 1 tbsp (15 mL) vegetable oil
  • 1 large Ontario Onion, diced
  • 2 medium Ontario Potatoes, peeled and diced
  • 1 tbsp (15 mL) minced fresh gingeroot
  • 2 cloves Ontario Garlic, minced
  • 2 tbsp (25 mL) curry powder
  • 1/4 tsp (1 mL) cayenne or more to taste
  • 3 cups (750 mL) chicken broth
  • 1 can (14 ox/398 mL) light (fat reduced) coconut milk
  • 2 Ontario Field Tomatoes, seeded and diced
  • 2 cups (500 mL) diced cooked Ontario Chicken or Turkey (optional)
  • 2 cups (500 mL) torn Ontario Spinach leaves
  • 1/4 cup (50 mL) fresh coriander leaves
  • Salt and pepper


In large saucepan, heat oil over medium heat; cook onion and potatoes until onion is softened, 3 to 4 minutes, stirring often. Stir in ginger, garlic, curry powder and cayenne; cook for 1 minute.

Add chicken broth and coconut milk; cover and bring to boil over high heat. Add tomatoes, and chicken (if using) and return to boil. Reduce heat and simmer for 15 to 20 minutes or until potatoes are tender.

Stir in spinach just until wilted, about 30 seconds. Remove from heat; stir in coriander. Season to taste with salt and pepper.

Nutrients per serving

  • Protein: 5.0 grams
  • Fat: 10.0 grams
  • Carbohydrates: 2.0 grams
  • Calories: 195
  • Source of Fibre