Curried Thai Chicken Potato Soup

 


Ingredients

  • 2 2/3
    cups water
  • 1/4
    cup butter or margarine
  • 1
    teaspoon salt
  • 2
    cups Betty Crocker™ mashed potatoes
  • 1
    can (13.66 oz) coconut milk (not cream of coconut)
  • 2
    teaspoons curry powder
  • Juice of 1/2 medium lime (1 tablespoon)
  • 3
    cups Progresso™ chicken broth (from 32-oz carton)
  • 1/4
    teaspoon grated fresh gingerroot
  • 1
    clove garlic, finely chopped
  • 1 1/3
    cups shredded deli rotisserie chicken
  • 1/4
    cup thinly sliced fresh basil leaves
  • 1/4
    cup chopped fresh cilantro
  • Lime wedges, if desired

  • Steps

1 In 4-quart saucepan, heat water, butter and salt to boiling over medium-high heat. Remove from heat. Stir in potatoes (dry), coconut milk and curry powder. Let stand about 30 seconds or until liquid is absorbed.

    2 Return to heat. Add lime juice, broth, gingerroot and garlic. Cook until heated through.

    3 Divide soup among 4 bowls. Top with chicken, basil and cilantro. Serve with lime wedges.

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