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
-
2 tablespoons fresh lime juice
-
salt and pepper
-
1/4 cup cilantro, chopped
-
1 cup freshly cooked white rice
-
lime wedge
-
1/4 cup green onion, chopped
-
4 boneless skinless chicken breast halves, cut into 3/4 inch pieces
Instructions
- 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.