Mulligatawny Soup

South Asia (Pakistan) Soups are historically not a part of South Asian Cuisine. The only other known popular South Asian soup is Tomato Rasam. The Tamil chefs of the British Raj used this spicy soup to create a fusion recipe that was more palatable for the expatriates. At the end of the Raj, the Mulligatawny soup recipe traveled back to Britain.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse basmati rice. Drain. Repeat until water runs clear

Step 2

Cook in rice cooker with water.

Step 3

Cover and set aside for granishing later.

Step 4

Dice yellow onion.

Step 5

Mince garlic cloves, and ginger.

Step 6

Mix and grind up salt, black pepper, paprika, turmeric, and coriander seeds.

Step 7

Pat the chicken breasts dry with a paper towel.

Step 8

Dry rub the spice mix onto the chicken breasts.

Step 9

In a medium sauce pan sauté the diced yellow onion, on medium heat until semi-translucent.

Step 10

Add in the minced garlic cloves and sautee until the yellow onion is translucent. Do not burn the garlic cloves.

Step 11

Turn up the heat and sear both sides of the chicken breast.

Step 12

Add in chicken stock and minced ginger.

Step 13

Boil until the chicken breast shreds easily.

Step 14

Shred chicken and set aside.

Step 15

Rinse basmati rice. Drain. Repeat until water runs clear.

Step 16

Dice yellow onions and green chilis.

Step 17

Mince garlic cloves and ginger.

Step 18

Mix and grind up salt, coriander seeds, curry powder, turmeric, and paprika. Set aside for the soup.

Step 19

Add bay leaves, and curry leaves to a tea bag.

Step 20

To a large pot add in chicken stock, toor dal, uncooked basmati rice, tomato paste, and the tea bag of leaves, and grounds spices and bring to a low boil.

Step 21

In a medium frying pan sauté the diced yellow onion and green chilis on medium heat until semi-translucent.

Step 22

Add the minced garlic cloves and ginger and sautee until the yellow onion is translucent. Do not burn the garlic cloves.

Step 23

Add the sautéed ingredients to the soup.

Step 24

Continue to simmer soup for at least 30 minutes.

Step 25

Remove the tea bag of leaves.

Step 26

Use an immersion blender to puree the soup.

Step 27

Add the coconut milk.

Step 28

Simmer for 10 minutes more.

Step 29

Cut lime into wedges.

Step 30

Add rice, chicken on top of the soup and a lime wedge to garnish.