Mulligatawny Soup

I was home sick the other day, suffering from the aftermath of a bad migraine.  Luckily enough, I got 2 magazines in the mail, clean eating and a running magazine. This definitely cheered me up. By the evening(after a long nap and about 10 episodes of 'the Big C' later), I was feeling better and decided to make this typical indian soup (recipe from Clean Eating). If you are wondering why it doesn't look quite like the one you order at the indian restaurant..well I couldn't tell you. It didn't taste exactly the same either, but it is still really good and is probably a lot healthier/lighter.

I have since gotten, Cooking Light, Real Simple and Bon Appetit in the mail.. I'm swimming in delicious recipes. Hopefully I will have time to try some of them out. I love magazine subscriptions..it really is a gift that just keeps on giving.

Ingredients:
-1 cup brown basmati rice
- 2 tsp olive oil
-1 lb boneless, skinless chicken breast
-pinch sea salt and ground pepper
- 4 cloves garlic
- 1 yellow onion diced
- 1 leek, white and light green parts only sliced
- 1 carrot peeled and diced
- 1 tsp fresh grated ginger
- 2 tbsp curry powder
- 4 cups chicken broth (preferably low sodium)
- 2 apples cut into 1 inch pieces
- 1 cup low far coconut milk
- 2 tbsp fresh lemon juice
Sriracha hot sauce, to taste
1/4 cup fresh cilantro, for garnish

Instructions
-prepare rice according to package, remove from heat and let sit for 10 minutes. fluff with a fork
-in large pot, heat oil on medium high, season chicken with salt and pepper and add to pot, stirring occasionally for 3-4 minutes (I had to cook mine longer as it was still pink) until edges are golden brown
-remove chicken and add garlic, onion, leek, carrots, and ginger. saute for 3 minutes. Add curry powder and cook stirring constantly for 2 more minutes
- return chicken to pot. add both. bring to a boil, then reduce heat to medium low, simmering for 30 minutes
- remove from heat and add apples, coconut milk and lemon juice. season with additional salt and pepper, Sriaracha sauce if desired.
- spoon rice into bowls, top with soup and cilantro.