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Mulligatawny Soup Recipe (Pakistani)
4.9 from 42 votes

Mulligatawny Soup Recipe (Pakistani)

This curried Mulligatawny Soup Recipe (Pakistani), made with lentils, aromatic spices, tender chicken, and basmati rice is packed with flavor.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 servings
Calories: 360 kcal
Course: Soup
Cuisine: Indian, British, Pakistani

Ingredients

Rice For Garnish
  • 4 tablespoon basmati rice See notes
  • 1 cup water
Chicken For Garnish
  • 1 chicken breast
  • ½ yellow onion
  • 4 whole garlic cloves
  • ½ inch ginger piece
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups water
Mulligatawny Soup
  • 4 tablespoon extra virgin olive oil
  • 1 onion
  • 1 teaspoon ginger crushed
  • 1 teaspoon garlic minced
  • 1 green chili see notes
  • ½ cup split pigeon peas
  • 4 tablespoon basmati rice see notes
  • 2 tablespoon tomato paste
  • 4 cups chicken stock
  • 2 bay leaf
  • 2 teaspoon salt
  • 1 tsp coriander powder
  • 2 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • 8 curry leaves
  • ½ cup coconut milk
  • 1 lime
  • ¼ teaspoon paprika (optional)

Instructions

Rice For Garnish
    Cup of Yum
  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.
Chicken For Garnish
  1. Boil the chicken with all of the ingredients and two cups of water till cooked through (about 20-30 minutes).
  2. Remove the chicken from the water and shred it into pieces.
  3. Set aside for later.
Mulligatawny Soup
  1. 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.
  2. Heat the olive oil in a frying pan.
  3. Add the diced onions and green chili and saute till the onions are just wilted.
  4. Add the ginger and garlic and continue to saute till the onions are translucent.
  5. Add this mixture to the soup and simmer for 30 minutes.
  6. Remove the bay leaves and use an immersion or regular blender to puree the soup.
  7. Add the coconut milk and simmer for another 10 minutes.
  8. Serve with a garnish of rice, shredded chicken and a lime wedge.

Notes

  • Basmati Rice - Half the rice in this recipe is added to the soup to help thicken it as it cooks, and the other half is cooked and saved to use as a garnish.
  • Green Chili - I usually use a Serrano Chili, but a jalapeno can also be used.
  • Paprika - This is not a part of the traditional recipe, but it's a nice finishing touch. Feel free to add or omit this per your preference.

Nutrition Information

Serving 1cup Calories 360kcal (18%) Carbohydrates 36g (12%) Protein 17g (34%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 0.01g (1%) Cholesterol 29mg (10%) Sodium 1330mg (55%) Potassium 504mg (11%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 170IU (3%) Vitamin C 36mg (40%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 360

% Daily Value*

Serving 1cup
Calories 360kcal 18%
Carbohydrates 36g 12%
Protein 17g 34%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.01g 1%
Cholesterol 29mg 10%
Sodium 1330mg 55%
Potassium 504mg 11%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 170IU 3%
Vitamin C 36mg 40%
Calcium 52mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.