How to Make Mulligatawny Soup | Slow Cooker Curry Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and can mimic creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based option; chickpeas are a cost-effective protein.

curry powder

🥗Healthier: fresh spices

💰Cheaper: store-brand curry powder

Fresh spices enhance flavor without additives.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter; water with seasoning is budget-friendly.

Dice 2 stalks of celery, 1 bell pepper, and 1 jalapeno pepper (remove seeds if desired).

Dice 1 onion.

Heat coconut oil in a skillet over medium to medium-low heat.

Add the diced vegetables to the skillet and cook until slightly tender and onions are translucent.

Transfer the contents of the skillet into a slow cooker.

Pour 6 cups of chicken broth into the slow cooker, saving a little for later.

Mix the reserved chicken broth with 3 tablespoons of tapioca flour and whisk until smooth; add to the slow cooker.

Add 1 tablespoon of yellow curry powder, 1 teaspoon of sea salt, 0.5 teaspoon of ground nutmeg, and 0.25 to 0.5 teaspoon of ground black pepper to the slow cooker.

Add 1 can of diced tomatoes to the slow cooker.

If using raw chicken, add 1 or 2 boneless skinless chicken breasts or thighs to the slow cooker.

Cook on low for 5 to 6 hours or on high for about 3 hours.

Once cooking is finished, remove the chicken and shred it.

If using leftover chicken, add about 1.5 cups of shredded chicken at this time.

Take a can of coconut milk from the refrigerator and carefully remove the solid cream from the top.

Incorporate the coconut cream into the soup and let it heat through.

Add the juice of 1 lime to the soup.

Serve with a scoop of cooked rice or cauliflower rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens