Mulligatawny Soup in the Crockpot
Mulligatawny soup in the crockpot is a warm, gently spiced curry soup with chicken, apple, lentils and rice. The slow cooker lets the spices bloom and meld, and you finish it with coconut milk and lemon.
Mulligatawny Soup in the Crockpot
Course: SoupDifficulty: Easy6
servings20
minutes6
hoursChicken, red lentils, apple and carrots simmer with curry powder and ginger, then get a splash of coconut milk and lemon at the end. It is thick, gentle and aromatic.
Ingredients
1.5 lb boneless skinless chicken thighs
1 tablespoon olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1 tart apple, peeled and diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
6 cups low-sodium chicken broth
3/4 cup red lentils, rinsed
1 can (14 oz) full-fat coconut milk
1 tablespoon lemon juice
1 teaspoon kosher salt
Directions
- Heat the olive oil in a skillet over medium heat. Cook the onion, carrots and celery for 5 minutes until soft.
- Add the garlic, ginger, curry powder, turmeric and cumin. Stir for 1 minute until fragrant.
- Scrape the mixture into a 6-quart slow cooker.
- Add the apple, chicken thighs, lentils and broth.
- Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. The chicken should reach 165°F and shred easily.
- Remove the chicken to a cutting board and shred it with two forks.
- Use an immersion blender to blend about half of the soup right in the pot, leaving some texture.
- Return the shredded chicken to the soup.
- Stir in the coconut milk, lemon juice and salt. Heat for 10 minutes on LOW without boiling.
- Taste and adjust. Serve hot with cilantro or a spoonful of rice.
Notes
- Red lentils break down and thicken the soup on their own. Use a mild curry powder for family meals. Add a cup of cooked basmati rice to each bowl if you want it heartier. Keeps 4 days in the fridge and 3 months in the freezer, without the coconut milk.
Why the slow cooker suits this spiced soup
Mulligatawny comes from southern India by way of British kitchens, and it is built on spices that need time to melt into a broth. The slow cooker gives them six hours to do that, which results in a soup that tastes round and deep, not raw and dusty.
Red lentils collapse into the broth and thicken it with no cream or flour. The chicken turns tender enough to shred, and the apple softens into a gentle sweetness that balances the curry.
The soup also fits a busy day. Chop the vegetables the night before, sauté the spices in the morning, and come home to a soup that only needs shredding, blending and a splash of coconut milk.
Ingredient notes
Chicken thighs: They stay juicy through a long cook. Breasts will work but can turn stringy.
Curry powder: Use a fresh jar. Old curry powder tastes bitter and flat. Blooming it in oil first makes it much more fragrant.
Red lentils: They cook down to a creamy texture. Brown or green lentils stay whole and will not thicken the soup.
Tart apple: Granny Smith holds a bit of acidity and shape. A very sweet apple makes the soup taste like dessert.
Coconut milk: Use full-fat canned milk for a creamy soup. Light coconut milk makes it thin.
Tips for a balanced bowl
Bloom the spices: Cooking them in oil for a minute before they go in the cooker releases the oils and gives a deeper flavor.
Add coconut milk at the end: The most common mistake is adding it at the start. It can separate over six hours. Stir it in for the last ten minutes.
Finish with acid: Lemon juice brightens the whole pot. Add it after cooking so the flavor stays fresh.
Blend only half: Blending the whole pot makes it smooth but loses the chicken and carrot texture. Blending half gives a creamy body with plenty to chew.
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Swaps and variations
Use vegetable broth and chickpeas for a vegetarian soup, or swap the chicken for lamb stew meat and cook an extra two hours. Add a handful of spinach at the end for color. Skip the rice if you want it lighter. Do not use ground spice blends labeled hot chili powder in place of curry powder, since they taste completely different.
If your curry powder is mild and the soup tastes flat, add a pinch of cayenne or a teaspoon of garam masala at the end. A pinch of salt and one more squeeze of lemon often fix a soup that tastes dull.
What to serve with it
Ladle into wide bowls with a spoonful of cooked basmati rice, a dollop of plain yogurt and chopped cilantro. Warm naan or pita on the side is perfect for dipping.
A small bowl of mango chutney on the table is a nice touch. The sweet and tangy spoonful lifts the spices, and it is how many cooks serve mulligatawny in restaurants.
Storing and reheating
Cool the soup and store it in the fridge for up to 4 days. It thickens as it sits.
Freeze for up to 3 months, ideally before adding the coconut milk. Thaw overnight and reheat on the stove, thinning with broth, then stir in the coconut milk and lemon at the end.
Mulligatawny Soup in the Crockpot at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 16, led by boneless skinless chicken thighs, olive oil, yellow onion, carrots
Tips for Mulligatawny Soup in the Crockpot
Red lentils break down and thicken the soup on their own. Use a mild curry powder for family meals. Add a cup of cooked basmati rice to each bowl if you want it heartier. Keeps 4 days in the fridge and 3 months in the freezer, without the coconut milk.
Mulligatawny Soup in the Crockpot FAQ
How long does Mulligatawny Soup in the Crockpot take?
Mulligatawny Soup in the Crockpot takes 6 hours of cooking after 20 minutes of prep.
How many people does Mulligatawny Soup in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Mulligatawny Soup in the Crockpot?
16 ingredients, led by boneless skinless chicken thighs, olive oil, yellow onion, carrots. Amounts are in the recipe card above.
