Chicken Mulligatawny Soup
In a large pot, sauté onion, garlic, ginger, curry powder and red pepper flakes with a pinch of salt in about a tablespoon of olive oil over medium heat until the onions are softened and translucent.
Stir in chicken broth, water, tomatoes, cilantro and shredded chicken, and bring to a simmer.
In a small measuring cup or a microwave-safe bowl, melt butter in the microwave, about 45 seconds. Whisk in flour until smooth.
Add about 2-3 ladlefuls of hot broth from the soup to the butter/flour mixture, and whisk until completely smooth. Pour the mixture back into the pot with the soup.
Bring the soup back up to a bubble, then add the coconut milk and spinach and stir to incorporate. Cook until the soup is completely heated through and the spinach is just wilted.
Serve hot with a side of rice or quinoa if desired.
Get the full recipe & instructions in the post!
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