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Categories:
low-salt chicken broth milk curry powder jalapeno chili chicken breast halves lime juice green onion fresh cilantro freshly cooked white rice wedges
Viewed: 3 - Published at: 7 years agoIngredients
- 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
Method
- 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.
