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
Ingredients:
SOUP
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

COCONUT RICE & SALSA
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

SOUP
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.

COCONUT RICE & SALSA
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.