Mulligatawny Soup

3 pounds chicken wings

4 whole cloves

2 medium onions, peeled

3 cloves garlic, peeled

1 jalapeño, seeded and sliced

1 (1½-inch) cinnamon stick

2 teaspoons whole peppercorns

5 cardamom pods, bruised

2 tablespoons ground coriander

1 tablespoon ground cumin

2 teaspoons salt

1 tablespoon vegetable oil

8–12 fresh curry leaves

6 cups chicken broth

1 (14-ounce) can coconut milk

Lemon juice to taste

4–5 cups cooked rice

1. Place the chicken wings in a large soup pot. Cover the chicken with cold water.
2. Stick the cloves into 1 of the onions and place the onion in the pot with the chicken.
3. Add the garlic, jalapeño, cinnamon stick, peppercorns, cardamom, coriander, cumin, and salt; bring the mixture to a boil, reduce to a simmer, and cook for 2 to 3 hours.
4. Let the stock come to room temperature. Remove the chicken pieces from the broth and cut the meat from the bones. Set aside the meat.
5. Strain the broth.
6. Thinly slice the remaining onion.
7. In a large sauté pan, heat the oil over medium-high heat. Add the onion slices and sauté until translucent. Add the curry leaves and the broth. Bring to a simmer and let cook for 5 minutes.
8. Add enough water to the coconut milk to make 3 cups of liquid. Add this and the reserved meat to the broth. Heat the soup, but do not let it boil. Season to taste with additional salt and a squeeze of lemon juice.
9. To serve, place approximately ½ cup of cooked rice in the bottom of each bowl. Ladle the soup over the rice.