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Ingredients

• 1 3-pound  chicken, neck reserved
• 3 1/2 quarts  water
• 2   medium onions, 1 unpeeled and quartered, 1 thinly sliced
• 4   carrots, 2 coarsely chopped, 2 sliced 1/4 inch thick
• 4   celery ribs, 2 coarsely chopped, 2 sliced 1/4 inch thick
• 1   large unpeeled garlic clove, smashed
• 1 teaspoon  whole black peppercorns
• 1   large fresh bay leaf
• 6   parsley sprigs
• 2   thyme sprigs
•   Kosher salt
• 1/4 cup  vegetable oil
• 2 tablespoons  minced ginger
• 2   tomatoes, seeded and cut into 1/2-inch pieces
• 2 tablespoons  Madras curry powder
• 1 tablespoon  tomato paste
• 1 cup  coconut milk
• 1   green banana, peeled and cut into 3/4-inch pieces
• 2 tablespoons  chopped cilantro

Description

From One Deeply Flavorful Chicken Broth, F&W's Grace Parisi Creates Four Exceptional Soups.

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