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Mulligatawny Soup

Recipe submitted by aNt0nio

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This is an Indian based soup full of body, fragrance and Asian influences, using a stock called Murgh Kasaalan as a base. Im not a big fan on soups but this one is definitely one of my new favorites on a cold Melbourne night =]

Serves 4

Ingredients

To make the murgh kasaalan stock base;
1½ lt chicken stock (preferably home made)
1 large cinnamon stick
3 cloves
3 cloves of garlic, whole
1 ts black peppercorns, whole
***
1 large chicken breast fillet finely sliced
2 red chillies finely chopped
60gm salted butter
70gm plain flour
2 ts cummin seeds
½ cup fresh mint leaves finely sliced for garnish
Season to taste

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Method

Bring all the ingredients for the Murgh Kasaalan to the boil then simmer for 1.5 hours
Cool, strain and set aside
Seal off chicken and chili with a little canola oil, remove and set aside
In the same pot, melt butter and add the cummin seeds till they sizzle
Add the flour to form a "roux" and mix well *note - if the roux is dry, add a little more butter
When combined, add the stock to the roux mix and cook for 10 mins while stirring to combine completely. If too thick, add more stock
Ladle into large bowl, garnish with the cooked chicken and finish off with the fresh mint

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Notes & Tips

If you want to make a deviation to this recipe, instead of the roux, use coconut cream as your thickening agent. Try pork as a replacement for the chicken. Bon Appetito!