This is a soup with a long history (references to it in English go back to 1784) that can now be conveniently made in a modern appliance. Although it's technically an English soup, its origins are decidedly Indian. (The name loosely means "pepper water" in the Tamil language of Southern India.) The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne.

Lisa Holderness Brown
Source: EatingWell Magazine, Soup Cookbook


Ingredient Checklist


Instructions Checklist
  • Combine chicken, onion, carrots, celery, apples, ginger, garlic, curry powder, salt and cayenne in a 5- to 6-quart slow cooker. Add broth. Cover and cook on High for 2 hours or Low for 4 hours.

  • If using the Low setting, turn to High. Add rice. Cover and cook for 1 hour more.

  • Remove the chicken to a clean cutting board. Add coconut milk and cilantro to the soup. Shred the chicken into bite-size pieces with 2 forks and return to the soup. Serve topped with more cilantro and diced apple, if desired.


Tip: While nutty and aromatic basmati rice--with its Indian origin--might be more traditional in this soup, delicate and floral jasmine rice works too.

To make ahead: Chop onion, carrots and celery and combine with grated ginger, sliced garlic, spices and salt. Refrigerate for up to 1 day.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

325 calories; protein 25.3g 51% DV; carbohydrates 31.2g 10% DV; exchange other carbs 2; dietary fiber 4.6g 18% DV; sugars 7.3g; fat 11.6g 18% DV; saturated fat 4.6g 23% DV; cholesterol 104.1mg 35% DV; vitamin a iu 5305.9IU 106% DV; vitamin c 4.5mg 8% DV; folate 23.1mcg 6% DV; calcium 47.7mg 5% DV; iron 2.1mg 12% DV; magnesium 34.9mg 13% DV; potassium 574.3mg 16% DV; sodium 316.4mg 13% DV.