Name: Chicken Curry Soup with Coconut and Lime
Yield: Serves 4
Ingredients: 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 jalapeño 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

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Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.

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