Slow-Cooker Mulligatawny Soup Recipe

A fragrant fusion of Indian tradition and modern comfort, this Slow-Cooker Mulligatawny Soup delivers layers of flavor with effortless ease. Sweet apple, creamy coconut, and aromatic spices slowly meld into a vibrant, soul-warming bowl of goodness.

Tender chicken and red lentils create a hearty base, while ginger, garlic, and curry infuse every spoonful with gentle heat and complexity. The slow cooker does the work, allowing the ingredients to develop a deep, balanced richness.

A splash of lime brightens the finish, perfectly complementing the soup’s warm, spiced profile. This comforting dish is equally suited for a cozy family dinner or an impressive make-ahead meal for guests.

Slow-Cooker Mulligatawny Soup Ingredients

Chicken Thighs
Succulent and tender, these provide hearty protein and a savory base that absorbs the spices beautifully.

Red Lentils
Their creamy texture naturally thickens the soup, lending a comforting earthiness and gentle sweetness.

Granny Smith Apple
Bright and tart, it balances the warm spices with a subtle, fruity lift.

Fresh Ginger and Garlic
Aromatic and invigorating, they infuse every spoonful with depth and gentle heat.

Coconut Cream
Rich and velvety, it mellows the spices while adding luxurious, tropical creaminess.

Curry Spices
A fragrant blend of turmeric, cumin, and mustard seeds creates the soup’s signature warmth and golden hue.

Lime Juice
A final squeeze of citrus brings a lively, refreshing finish to this spiced classic.

Recipe Tips

1. Layer the Flavors Early
Blooming the spices before slow cooking can elevate the soup’s complexity. Briefly toast the mustard and cumin seeds with the tomato paste in a skillet until fragrant, then add to the slow cooker. This simple step deepens the aroma and ensures each spice shines through the long simmer.

2. Perfect Lentil Texture
Red lentils break down as they cook, giving the soup its natural creaminess. If you prefer a slightly chunkier texture, add half the lentils at the beginning and the rest halfway through cooking. This creates a balanced body with tender bites that complement the chicken.

3. Finish with Freshness
Do not skip the final lime juice addition—it brightens the entire dish. Taste the soup before serving and adjust with extra lime or a pinch of salt. This finishing touch lifts the rich coconut cream and spices, keeping the flavors vibrant rather than heavy.

What to Serve with Slow-Cooker Mulligatawny Soup

Serve this aromatic soup alongside warm naan bread or crusty baguette to soak up the flavorful broth. For a lighter option, pair it with a crisp cucumber and mint salad to balance the spices. Basmati rice also makes a comforting side, offering a neutral base that highlights the soup’s fragrant curry notes and velvety texture.

FAQ

Q1: Can I use chicken breast instead of thighs?
Yes, but thighs remain juicier during long cooking. If using breast, check for doneness after 4–5 hours to prevent dryness.

Q2: Is the soup spicy?
It has gentle heat from cayenne. Adjust by reducing or omitting it for a milder flavor.

Q3: Can this recipe be made vegetarian?
Absolutely. Replace chicken with hearty vegetables like cauliflower or chickpeas and use vegetable broth.

Q4: How long does it keep?
Stored in an airtight container, it lasts up to 4 days in the refrigerator and freezes well for up to 2 months.

Slow-Cooker Mulligatawny Soup

Delicately combining the natural sweetness of apple, the gentle heat of ginger, and the luxurious creaminess of coconut, this slow-cooker Mulligatawny Soup reinterprets a traditional classic. With minimal effort, your slow cooker transforms these vibrant ingredients into a layered, aromatic medley that delights the palate with each spoonful.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 People

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup split red lentils masoor dal
• 1 large Granny Smith apple peeled, cored, and diced
• 2 carrots peeled and sliced
• 2 celery stalks thinly sliced
• 8 garlic cloves smashed and finely chopped
• 2 tablespoons freshly minced ginger from a 2-inch piece of ginger root
• 2 tablespoons tomato paste
• 2 teaspoons black or brown mustard seeds
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• ½ teaspoon ground cayenne pepper or to taste
• ½ teaspoon cumin seeds
• 1 teaspoon coarse kosher salt with additional to taste
• 4 cups chicken broth or stock
• ¼ cup vegetable oil
• 1 can 5 ounces coconut cream (approximately ⅔ cup)
• Juice of 1 lime approximately 1½ tablespoons

Method

 

1. Assemble the Ingredients
2. In a 6- to 8-quart slow cooker, combine the chicken, lentils, apple, carrots, celery, garlic, ginger, tomato paste, mustard seeds, turmeric, curry powder, cayenne, cumin seeds, kosher salt, and chicken broth. Stir thoroughly to ensure the flavors are evenly distributed.
3. Cook the Soup
4. Cover the slow cooker with its lid and set it to low. Allow the mixture to cook for approximately 6 hours, giving the ingredients ample time to meld into a rich, fragrant soup.
5. Incorporate the Final Touches
6. After the cooking period, gently stir in the coconut cream and freshly squeezed lime juice. Taste and adjust the seasoning with additional salt if required.

Notes

Ladle the soup into serving bowls. For those who enjoy an extra layer of heat, lightly dust the top with cayenne pepper. Serve immediately and savor the harmonious combination of flavors.