Mulligatawny Soup with Chicken

Name: Mulligatawny Soup with Chicken
Yield: Serves 8
Cuisine: Asia, Indian
Ingredients: 4 medium cloves, garlic, 2 peeled and 2 finely minced; 1 piece, ginger (about 1 1/2 inches), peeled and grated (about 1 1/2 tablespoons); 1/4 cup, water; 3 tablespoons, unsalted butter; 2 , medium onions, chopped medium; 1 teaspoon, tomato paste; 1/2 cup, unsweetened shredded coconut; 1 1/2 tablespoons, curry powder; 1 teaspoon, ground cumin; 1/4 teaspoon, cayenne pepper; 1/4 cup, all-purpose flour; 7 cups, low-sodium chicken broth; 2 , medium carrots, peeled and chopped coarse; 1 medium rib, celery, chopped coarse; 1 , medium banana (about 5 ounces), very ripe, peeled, or 1 small boiling potato (about 5 ounces), peeled and cut into 1-inch pieces; 4 , boneless, skinless chicken breasts (about 1 1/2 pounds); , plain yogurt; 2 tablespoons, minced fresh cilantro leaves

4 comments

We wanted a mildly spicy and rich soup with a balance of spices and flavor.

SERVES8

WHY THIS RECIPE WORKS

As with many other dishes of Indian origin, mulligatawny soup is mildly spicy and richly flavored, with a number of spices in its lineup. Chicken broth proved to be the best base for this pureed vegetable-laden soup; beef broth was too stro...

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