Slow-Cooker Mulligatawny Soup
A Hearty Blend of History and Flavor
Dive into a bowl of Mulligatawny soup—a dish with roots in Tamil Nadu and a history shaped by British adaptation. This comforting classic combines lentils, chicken, and aromatic spices into a rich, soul-warming delight.
Perfectly balanced with the sweetness of apple, the warmth of ginger, and the creaminess of coconut, this soup offers a taste of tradition reimagined. Let your slow cooker transform these vibrant ingredients into a harmonious medley of textures and flavors.
Whether you’re embracing its Anglo-Indian heritage or savoring its contemporary appeal, Mulligatawny soup is a delicious nod to culinary fusion that’s as heartwarming as it is satisfying.
Slow-Cooker Mulligatawny Soup: Key Ingredients
- Garlic & Ginger: These aromatic powerhouses infuse the soup with warmth and depth, creating a flavorful base.
- Chicken Thighs: Tender and succulent, they add a hearty, protein-rich dimension to the dish.
- Masoor Dal (Split Red Lentils): The soul of the soup, offering creaminess and earthy richness.
- Granny Smith Apple: A surprising hint of tart sweetness that balances the spices beautifully.
- Coconut Cream: Lush and velvety, it ties the flavors together with indulgent smoothness.
- Spices (Turmeric, Curry Powder, Mustard Seeds): These vibrant blends deliver the bold, complex character that defines Mulligatawny.
Recipe Tips for Slow-Cooker Mulligatawny Soup
- Layer Your Flavors
Start by sautéing garlic, ginger, and spices in a small pan before adding them to the slow cooker. This step releases the natural oils in the spices, intensifying their flavors and creating a deeper, richer soup base. - Choose the Right Lentils
Masoor dal (split red lentils) is essential for the creamy texture and earthy flavor of this soup. Avoid substituting with whole lentils or other varieties, as they may alter the consistency and cooking time. - Balance the Heat and Sweetness
The Granny Smith apple provides a delicate tartness to balance the spices. If you prefer a spicier soup, adjust the cayenne to taste but avoid overpowering the nuanced sweetness of the apple and coconut cream.
What to Serve with Slow-Cooker Mulligatawny Soup
- Crusty Bread or Naan
Serve this soup with crusty bread or warm naan to soak up its rich, creamy broth. These options complement the hearty textures and spices beautifully. - Steamed Jasmine Rice
A bowl of fragrant steamed jasmine rice pairs wonderfully, offering a neutral base that lets the bold flavors of the soup shine. - Cucumber-Yogurt Salad
For a refreshing contrast, serve with a cucumber-yogurt salad. The coolness of the yogurt tempers the heat of the spices while adding a delightful crunch.
Frequently Asked Questions
- Can I make this soup vegetarian?
Absolutely! Swap the chicken thighs for extra lentils or cubed tofu. Use vegetable broth instead of chicken stock for a fully vegetarian version. - Can I freeze the soup?
Yes, this soup freezes well. Store it in an airtight container for up to three months. Just leave out the coconut cream and lime juice until reheating for freshness. - What can I use if I don’t have coconut cream?
You can substitute heavy cream or cashew cream for a similar richness. Keep in mind that these alternatives may slightly alter the flavor. - How do I adjust the spice level?
To reduce heat, omit or reduce the cayenne. For more spice, increase the cayenne or add a pinch of chili flakes. Taste as you go to find the perfect balance.
Slow-Cooker Mulligatawny Soup
Perfectly balanced with the sweetness of apple, the warmth of ginger, and the creaminess of coconut, this soup offers a taste of tradition reimagined. Let your slow cooker transform these vibrant ingredients into a harmonious medley of textures and flavors.
Ingredients
- 1 pound boneless skinless chicken thighs, diced into bite-sized pieces
- 1 cup split red lentils masoor dal
- 1 large Granny Smith apple peeled, cored, and chopped
- 2 carrots peeled and sliced
- 2 celery stalks thinly sliced
- 8 garlic cloves smashed and finely chopped
- 2 tablespoons freshly minced ginger from approximately 2 inches of peeled ginger
- 2 tablespoons tomato paste
- 2 teaspoons mustard seeds black or brown
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon ground cayenne pepper or more 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 5-ounce can coconut cream (approximately ⅔ cup)
- Juice of 1 lime around 1½ tablespoons
Instructions
- Assemble the Ingredients
- 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, kosher salt, and chicken broth. Stir thoroughly to integrate the flavors.
- Cook the Soup
- Secure the lid on the slow cooker and cook the mixture on the low setting for approximately 6 hours, allowing the ingredients to meld into a rich and aromatic soup.
- Incorporate the Final Touches
- Once the cooking time is complete, gently stir in the coconut cream and freshly squeezed lime juice. Adjust the seasoning with additional salt, if necessary, to suit your taste preferences.
- Serve and Garnish
- Ladle the soup into individual bowls and, if desired, sprinkle a light dusting of cayenne pepper on top for an extra kick of heat. Serve immediately and enjoy.
