| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
August 1993 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Bon Appetit August 1993
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