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Mulligatawny

Somewhere between a South Indian rasam and a Burmese market stall, this soup chases a memory from 2012 — the sharp, peppery broth served alongside chicken biryani at roadside stalls during one of the most hopeful moments in Burma's recent history.
Prep Time15 minutes
Cook Time40 minutes
Course: Soup
Keyword: Soup, South Asian
Servings: 4

Ingredients

Spices

  • 1/2 tsp tumeric
  • 1/2 tsp fenugreek
  • 1/2 tsp fennel
  • 1/2 tsp cumin
  • 1 tsp coriander
  • 1 tsp ground pepper
  • 1/2 tsp chilli

Aromatics

  • 1 tsp mustard seeds
  • 2 Asian shallot finely diced
  • 6 garlic cloves finely chopped
  • 1 inch piece of ginger finely chopped

Remaining ingredients

  • 1 carrot diced
  • 2 sticks celery. diced
  • 150 g red lentils rinsed
  • 1 tomato finely chopped
  • 1/4 cup rice
  • 1 tbs tomato paste
  • 1.25 l chicken stock
  • 1 tbs fish sauce
  • 1/2 bunch coriander leaves finely chopped
  • 1 lime quartered to serve

Cooking oil

  • 2 tbsp rice bran or peanut oil

Instructions

  • Toast the spices in a dry pan over medium-low heat for 30–60 seconds, stirring constantly, until fragrant. Watch them carefully as they can burn quickly. Set aside and grind if you toasted any spices whole#
  • Heat oil in a large pot over medium heat. Add the mustard seeds and cook until they begin to pop. Add the shallots and cook until softened, around 5 minutes. Add the garlic, ginger, and coriander stems and cook for a further 2 minutes. Add the spices and tomato paste, stirring to coat the aromatics, and cook for another minute until fragrant.
  • Add the finely diced carrot and 2 sticks of celery and fry for between 2 and 4 minutes, depending on how soft you like these in your final soup.
  • Add the finely diced tomato, 150 rinsed red lentils, rice, and stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes until the lentils have broken down and the rice is soft. Stir in the fish sauce and tamarind paste, taste, and adjust seasoning.
  • Serve topped with fresh coriander leaves and lime on the side.
    • Whole spices retain flavour