Chicken Mulligatawny Soup

• 1

  Brown chicken in oil on all sides in 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. 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.

• 3

  Melt the butter in a saucepan over medium heat, then whisk in 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. Stir in spinach and coconut milk. Garnish with toasted coconut.

Coconut Rice and Salsa

• 1

  1-1/2 cups water

• 2

  1 cup canned coconut milk

• 3

  2 tsp sugar

• 4

  1 tsp kosher salt

• 5

  1 cup basmati or jasmine rice

• 6

  2 Tbsp fresh lime juice

• 7

  1 Tbsp butter

• 8

  1 mango, peeled , pitted and diced

• 9

  1 Granny Smith apple, diced

• 10

  juice of 1 lime

• 1

  Bring water, coconut milk, sugar and salt for the rice to a boil in a saucepan over medium-high heat. Stir in rice, cover, reduce heat to low, and cook for 15 minutes. Remove from heat; let stand for 5 minutes. Finish rice with 2 Tbsp lime juice and butter. Fluff with a fork and keep warm.

• 2

  Toss the mango, apple and juice of 1 lime together in a bowl; Serve on top of soup with rice on the side.