Mulligatawny Soup (Pakistani)
This curried Mulligatawny Soup Recipe (Pakistani), made with lentils, aromatic spices, tender chicken, and basmati rice is packed with flavor.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tbsp basmati rice (See notes)
- 1 cup water
- 1 chicken breast
- ½ yellow onion
- 4 whole garlic cloves
- ½ inch ginger piece
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups water
- 4 tbsp extra virgin olive oil
- 1 onion ()
- 1 tsp crushed ginger
- 1 tsp minced garlic
- 1 green chili (see notes)
- ½ cup split pigeon peas
- 4 tbsp basmati rice (see notes)
- 2 tbsp tomato paste
- 4 cups chicken stock
- 2 bay leaves
- 2 tsp salt
- 1 tsp corriander powder
- 2 tsp curry powder
- ½ tsp turmeric powder
- 8 curry leaves
- ½ cup coconut milk
- 1 lime
- ¼ tsp paprika ((optional))
Instructions
- 1
Rinse the rice three times.
- 2
Boil on high heat with 1 cup water till all of the water is absorbed (about 10-15 minutes).
- 3
Cover and set aside for later.
- 4
Boil the chicken with all of the ingredients and two cups of water till cooked through (about 20-30 minutes).
- 5
Remove the chicken from the water and shred it into pieces.
- 6
Set aside for later.
- 7
Add the chicken stock, pigeon peas, basmati rice, tomato paste, bay leaves, curry leaves, salt, coriander powder, curry powder, and turmeric, and start to cook.
- 8
Heat the olive oil in a frying pan.
- 9
Add the diced onions and green chili and saute till the onions are just wilted.
- 10
Add the ginger and garlic and continue to saute till the onions are translucent.
- 11
Add this mixture to the soup and simmer for 30 minutes.
- 12
Remove the bay leaves and use an immersion or regular blender to puree the soup.
- 13
Add the coconut milk and simmer for another 10 minutes.
- 14
Serve with a garnish of rice, shredded chicken and a lime wedge.