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

Instructions

1. Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.

2. Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.

3. Mix in lime juice.

4. Season with salt and pepper.

5. Divide rice between 4 bowls.

6. Ladle soup over rice.

7. Sprinkle with green onions and cilantro.

8. Pass lime wedges separately.

9. Serve.