South Asian Soups

Gathers the soups of South Asian culinary traditions, including South Indian rasam and mulligatawny, and regional lentil-based shorba soups, reflecting the subcontinent's use of lentils, tamarind and spice tempering as the base of its soup cooking. The grouping reflects the region's own broth-building tradition, whether a light clear stock or a thick, spice-heavy pot, rather than the specific protein or vegetable simmered in it, since the same base stock often carries many different additions.