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Chicken Curry Soup with Coconut and Lime

1 cn Low-salt chicken broth; (14 1/2-ounce)
1 cn Unsweetened coconut milk; (13 1/2- to 14-ounce)
1/2 tb Curry powder
1 Jalapeno chili; seeded, minced
4 Boneless skinless chicken breast halves; cut into 3/4-inch pieces
2 tb Fresh lime juice
1/4 c Chopped green onion
1/4 c Chopped fresh cilantro
1 c Freshly cooked white rice
Lime wedges


Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice.

Season with salt and pepper.

Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

Serves 4.


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