Thursday, September 4, 2014

Chicken Mulligatawny Soup with Coconut Rice and Salsa

I just received my most recent issue of Cuisine at Home, and it's full of delicious recipes and fabulous soups! This one caught my eye right off the bat, and I made it last night for dinner, and it was a BIG hit! My kids weren't fans of the fruit salsa on top, but I loved it! But everyone agreed that the flavor of the soup and rice was spot on. The soup has a wonderful warming effect with just the right amount of heat, and the coconut/lime flavor of the rice just gave a hint of sweet and tart. Perfect! This one goes in the permanent files.

Chicken Mulligatawny Soup with Coconut Rice and Salsa
3 Tbsp. vegetable oil
2 lb. boneless, skinless, chicken breasts or thighs, cut into 2’ pieces, seasoned with salt and pepper
1 cup onion, diced
3 Tbsp. curry powder
3 Tbsp. fresh ginger, minced (or less of dried)
2 Tbsp. garlic, minced
2 jalapenos, seeded, minced
1/2 tsp. red pepper flakes
4 cups chicken broth
1 cup tomatoes, seeded, diced
1/4 cup chopped fresh cilantro
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
2 cups fresh spinach, chopped
1 can coconut milk (14oz)
Toasted coconut

1 1/2 cups water
1 cup canned coconut milk
2 tsp. sugar
1 tsp. kosher salt
1 cup basmati or jasmine rice
2 Tbsp. fresh lime juice
1 Tbsp. unsalted butter
1 mango, peeled, pitted, diced
1 Granny Smith apple, diced
Juice of one Lime

1. Brown chicken in oil on all sides in a large pot over medium-high heat; transfer to a plate.

2. Add onion, curry powder, ginger, garlic, jalapeno, and red pepper flakes to the pot; saute 3 minutes.

3. Stir in broth, tomatoes, cilantro, and reserved chicken. Bring to a boil, reduce heat to medium, and simmer 10 minutes. Remove and strain enough of the soup broth out to measure 2 cups (return any strained out solids to the pot). Set the strained liquids aside.

4. Melt the butter in a saucepan over medium heat, then whisk in the flour to make a roux. Gradually add the strained soup, simmer for 1 minute, then whisk the mixture into the pot of soup. Simmer 2-3 minutes to thicken and cook out the floury taste.

5. Finish with spinach and coconut milk, and garnish with coconut.

1. Bring water, coconut milk, sugar and salt for the rice to a boil in a saucepan over medium-high heat.

2. Stir in rice, cover, reduce heat to low and cook 15 minutes. Remove from heat; let stand for 5 minutes.

3. Finish rice with lime juice and butter. Fluff with a fork and keep warm.

4. Toss all ingredients for the salsa together in a bowl; serve on top of the soup with rice on the side.

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