Chicken Curry Soup with Coconut and Lime

• 1 14 1/2-ounce can low-salt chicken broth
• 1 13 1/2- to 14-ounce can unsweetened coconut milk
• 1/2 tablespoon curry powder
• 1 jalapeno chili, seeded, minced
• 4 boneless skinless chicken breast halves, cut into 3/4-inch pieces
• 2 tablespoons fresh lime juice
• 1/4 cup chopped green onion
• 1/4 cup chopped fresh cilantro
• 1 cup freshly cooked white rice
• Lime wedges

1. Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat.
2. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes.
3. Mix in lime juice.
4. Season with salt and pepper.
5. Transfer soup to bowl.
6. Sprinkle green onion and cilantro over.
7. Spoon rice into each bowl.
8. Ladle soup over.
9. Serve, passing lime wedges separately.

lowsalt chicken broth, milk, curry powder, jalapeno chili, chicken breast halves, lime juice, green onion, fresh cilantro, freshly cooked white rice, wedges

Taken from www.epicurious.com/recipes/food/views/chicken-curry-soup-with-coconut-and-lime-2307 (may not work)