How to Cook 150 Servings of Mulligatawny Soup Over Basmati Rice for Dallas Neighbors

A hot meal can do more than fill an empty stomach. When it is cooked with care, packed safely, and served with dignity, it can tell a neighbor, “You have not been forgotten.”

Mulligatawny is a generous soup for community meals because it is warm, fragrant, filling, and flexible. Curry spices, tender chicken, lentils, vegetables, apples, coconut milk, and basmati rice make a 16 oz serving feel complete without being heavy. The goal is to cook and season a large batch so it tastes comforting to many people, not too spicy for some and not too bland for others.

This plan makes 150 servings, with each serving built as 1/2 cup cooked basmati rice plus 12 oz soup in a 16 oz container. It is designed for home cooks working with church kitchens, neighborhood volunteers, outreach groups, or a few large stockpots.

A clear prep station makes a large soup batch calmer and safer.

Plan the portions before the cooking starts

For 150 servings, build in a small buffer. A few containers may be packed a little fuller, and thick soup can cling to ladles and pots. This recipe targets about 15 gallons of finished soup and 75 cups of cooked rice.

Use this serving guide:

Serving item	Amount per person	Total for 150 servings
Cooked basmati rice	1/2 cup	75 cups
Mulligatawny soup	12 fl oz	1,800 fl oz, about 14 gallons
Practical yield target	16 oz container	150 containers, with a small soup buffer

For equipment, the easiest setup is:

• Two 10 to 12 gallon stockpots, steam kettles, or tilt skillets

• Long-handled spoons or paddles

• Sheet pans or bus tubs for prepped vegetables

• A scale, measuring cups, and measuring spoons

• Five full-size deep hotel pans for rice, or several rice cookers

• 16 oz heat-safe containers with lids

• Labels, gloves, sanitizer, and insulated carriers

  
  

If the kitchen has smaller pots, split the recipe into three or four pots. Keep the ratios the same so each pot tastes balanced.

Ingredients for 150 16 oz servings

This Mulligawtawny soup recipe uses chicken for protein, red lentils for body, apples for gentle sweetness, and coconut milk for a creamy finish. The spice level stays mild, with heat served on the side.

Soup ingredients

Ingredient	Quantity for 150 servings	Prep notes
Neutral oil	2 cups	Canola, avocado, or vegetable oil
Yellow onions	12 lb	Diced
Carrots	10 lb	Diced small
Celery	6 lb	Diced
Garlic	2 cups	Minced
Fresh ginger	2 cups	Minced or grated
Boneless skinless chicken thighs	15 lb	Trimmed, cooked in soup, then shredded or diced
Red lentils	8 lb	Rinsed well
Curry powder	2 cups	Mild or medium
Ground cumin	1/2 cup	Adds earthiness
Ground coriander	1/2 cup	Adds citrusy warmth
Ground turmeric	1/4 cup	Adds color and depth
Ground cinnamon	2 Tbsp	Use lightly
Black pepper	1/4 cup	Adjust near the end
Cayenne pepper	2 to 4 tsp	Optional, or serve hot sauce separately
Diced tomatoes	2 #10 cans	Include juices
Chicken stock	10 gallons	Low-sodium is best
Water	1 to 2 gallons	Use as needed for consistency
Tart apples	6 lb	Peeled if desired, diced small
Coconut milk	4 #10 cans	Stir well before adding
Kosher salt	Start with 1 cup	Add more gradually near the end
Fresh lemon or lime juice	2 cups	Brightens the whole batch
Chopped cilantro or parsley	3 to 4 cups	Optional garnish

Basmati rice ingredients

Ingredient	Quantity	Prep notes
Dry basmati rice	25 cups, about 10 to 12 lb	Rinse until water runs mostly clear
Water	37 1/2 cups	Use 1 1/2 cups water per 1 cup rice
Neutral oil or butter	1/2 cup	Helps grains stay separate
Kosher salt	1/3 cup	Adjust if soup is salted more heavily

If using rice cookers, follow the cooker’s capacity lines and cook in batches. If using the oven, the hotel pan method below works well.

Cook the soup in a steady large-batch rhythm

Large-batch cooking works best when each stage is finished before the next begins. Do not rush the vegetables or dump all the salt in at once. A slow, steady method gives the soup better flavor and fewer surprises.

1. Set up and divide the work

Wash hands, sanitize surfaces, and set out labeled containers for each ingredient. Divide the ingredients evenly between two large pots if using two pots.

For two pots, each pot gets:

• 1 cup oil

• 6 lb onions

• 5 lb carrots

• 3 lb celery

• 1 cup garlic

• 1 cup ginger

• Half of the chicken, lentils, spices, tomatoes, stock, apples, and coconut milk

  
  

This keeps the pots manageable and helps both batches finish at the same time.

2. Build the flavor base

Heat the oil over medium heat. Add onions, carrots, and celery. Cook for 12 to 18 minutes, stirring often, until the onions soften and the vegetables smell sweet.

Add the garlic and ginger. Cook for 2 to 3 minutes. Do not let the garlic brown too far, since it can turn bitter in a large pot.

3. Bloom the spices

Stir in the curry powder, cumin, coriander, turmeric, cinnamon, black pepper, and a small amount of cayenne if using it. Cook for 1 to 2 minutes, stirring constantly.

This step wakes up the spices. If the pot looks dry, add a splash of stock so the spice mixture does not scorch.

4. Add chicken, lentils, tomatoes, and stock

Add the chicken thighs, rinsed lentils, diced tomatoes, and chicken stock. Stir from the bottom so the lentils do not settle and stick.

Bring the pot to a gentle boil, then reduce to a steady simmer. Cook until the chicken reaches 165°F and the lentils are soft, usually 35 to 50 minutes depending on pot size and heat source.

Remove the chicken with tongs or a spider strainer. Shred or dice it, then return it to the soup.

5. Add apples and coconut milk

Add the diced apples and simmer for 10 to 15 minutes, just until tender. Stir in the coconut milk and heat gently. Avoid a hard boil after adding coconut milk, since it can separate.

Check the thickness. If the soup feels too thick for ladling over rice, add water or stock in small amounts. If it feels too thin, simmer uncovered a bit longer.

6. Finish with acid and final seasoning

Add lemon or lime juice. Stir well, then taste.

Now adjust the salt in stages. Start with the 1 cup listed in the recipe, then add more only if the soup tastes flat. Stir for at least 2 minutes after each addition before tasting again. Large pots need time for seasoning to spread evenly.

The finished soup should taste warm, savory, lightly sweet, and gently bright.

Gentle simmering keeps the lentils tender and the coconut milk smooth.

Cook basmati rice for service

Rice can be the hardest part of a large meal if it is left until the last minute. Cook it while the soup simmers, then hold it covered.

Oven method for 75 cups cooked rice

Use five full-size deep hotel pans.

In each pan, add:

• 5 cups rinsed basmati rice

• 7 1/2 cups water

• 1 1/2 Tbsp oil or butter

• 1 Tbsp plus 1 tsp kosher salt

  
  

Cover each pan tightly with foil. Bake at 375°F for 35 to 45 minutes, until the water is absorbed. Rest covered for 15 minutes. Fluff with a clean paddle or fork.

Keep the rice covered so it does not dry out. If packing containers, place rice in the container first, then ladle soup over the top.

Season for flavor while respecting diverse tastes

When cooking for a large group, the best seasoning is balanced and welcoming. Some neighbors may love heat. Others may be sensitive to spice, sodium, or strong flavors.

Use these principles:

Keep the base mild

Use curry powder for warmth, not fire. Add only a small amount of cayenne to the pot, or skip it and offer hot sauce on the side.

Salt slowly

A 15 gallon batch can go from flat to too salty quickly. Add salt in stages. Taste after the soup has simmered, after the coconut milk goes in, and after the citrus is added.

Use acid to brighten

Lemon or lime juice can make the soup taste more seasoned without adding more salt. Add it near the end so the flavor stays fresh.

Balance sweetness

Apples and coconut milk bring gentle sweetness. If the soup tastes too sweet, add more citrus, black pepper, or a little extra curry powder bloomed in oil before stirring it in.

Offer optional toppings separately

If serving conditions allow, pack small containers of cilantro, hot sauce, or lemon wedges. This lets people adjust their own meal.

For a vegetarian version, make one smaller pot with vegetable stock and no chicken. Increase lentils slightly, or add chickpeas for more substance.

Prepare and serve with care

Efficient service begins before the first container is filled. Set up a simple packing line:

1. Rice station with a 1/2 cup scoop

2. Soup station with a 12 oz ladle or marked pitcher

3. Lid station

4. Labeling station

5. Hot holding or insulated carrier station

   
   

Label containers with the meal name and date. If possible, include a simple note such as “contains coconut” for allergy awareness.

Keep hot food at 135°F or higher until service. If food is cooked ahead, cool it safely in shallow pans, refrigerate it, and reheat to 165°F before packing or serving.

For transport, use insulated carriers, clean coolers dedicated to hot food, or wrapped hotel pans. Pack napkins and spoons with the meals. A complete serving should be easy to carry and eat.

This kind of meal can support people experiencing homelessness in East Dallas, West Dallas, and Pleasant Grove by meeting an immediate need with dignity. These communities include neighbors living outside, staying temporarily with others, or moving between services. A warm container of soup and rice will not solve housing insecurity by itself, but it can create a moment of relief and connection.

The strongest efforts usually happen in partnership with people already doing the work. Coordinate with local outreach teams, faith communities, shelters, mutual aid groups, and neighborhood volunteers. Ask what time meals are needed, where distribution is welcome, and what packaging works best. Good intentions become more helpful when they are organized around real needs.

FAQ

Can this recipe be cut in half?

Yes. Divide every ingredient by two for 75 servings. Keep the same method, and taste carefully near the end before adding the full amount of salt.

Can the soup be made the day before?

Yes. In fact, the flavor often improves overnight. Cool it quickly in shallow pans, refrigerate it, and reheat to 165°F before serving.

What if the soup gets too thick?

Add warm stock or water a quart at a time. Stir well and wait a few minutes before adding more.

How spicy is this recipe?

It is mild if you use little or no cayenne. Serve hot sauce separately for anyone who wants more heat.

Can chicken breast be used instead of thighs?

Yes, but thighs stay more tender in large batches. If using breast meat, avoid overcooking and shred it as soon as it reaches a safe temperature.

A warm meal is a practical act of care

Cooking 150 servings takes planning, but it is possible with a clear recipe, steady prep, and a team that cares. Start with balanced flavors. Keep the spice gentle. Serve the meal hot, safe, and neatly packed.

Most of all, remember the reason behind the work. A container of mulligatawny over basmati rice is more than soup. For a neighbor in East Dallas, West Dallas, or Pleasant Grove, it can be warmth, nourishment, and a reminder that the community still reaches back.