Mulligatawny Soup

This soup was born out of the times of the British Raj, with obvious English and Indian influences. The addition of rice is all important, and I like it when it’s cooked almost to a porridge-y consistency.

This recipe is from my third cookbook, Adam's Big Pot.


    • 1 tbsp each butter and olive oil
    • 1 large onion, finely diced
    • 3 cloves garlic
    • 1½ tbsp curry powder
    • 1 tsp garam masala
    • 2 tsp salt
    • 1 can diced tomatoes (400g)
    • 1.5L chicken stock
    • ½ cup washed uncooked brown rice, or jasmine rice
    • 1 Granny smith apple, peeled and finely diced
    • 1 carrot, peeled and finely diced
    • 1 small sweet potato, peeled and finely diced
    • 2 cups cooked shredded chicken (optional)
    • coriander and yoghurt, to serve


    1. Heat a large pot over high heat and fry the onion and garlic in the butter and olive oil. Add the curry powder, garam masala, salt and tomatoes and fry for a minute until the spices are fragrant.
    2. Add the chicken stock and the brown rice and simmer covered for one and a half hours, stirring occasionally. Add the apple, carrot and sweet potato and simmer for a further 30 minutes. Adjust for seasoning with a little salt if necessary.
    3. Stir through the Shredded chicken and a little yoghurt, and scatter with chopped coriander to serve.

    Introducing, the Everyday range.


    Designed for modern Australian life.

    Beautiful and highly durable fine porcelain.

    Dishwasher, microwave and oven-safe.

    Shop Now
    Adam Liaw Everyday Range