Chicken Curry Soup With Coconut And Lime - cooking recipe

Ingredients

1 (14 1/2 ounce) can reduced-sodium chicken broth
1 (14 ounce) can unsweetened coconut milk
1/2 tablespoon curry powder
1 jalapeno chile, seeded and minced
4 boneless skinless chicken breast halves, cut into 3/4 inch pieces
2 tablespoons fresh lime juice
salt and pepper
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 cup freshly cooked white rice
lime wedge

Preparation

Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
Mix in lime juice.
Season with salt and pepper.
Divide rice between 4 bowls.
Ladle soup over rice.
Sprinkle with green onions and cilantro.
Pass lime wedges separately.
Serve.