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
Preparation
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.
Return to heat. Add lime juice, broth, gingerroot and garlic. Cook until heated through.
Divide soup among 4 bowls. Top with chicken, basil and cilantro. Serve with lime wedges.
