• (makes 4 servings)

    4 tsp butter or margarine

    1 medium onion, sliced (2 cups)

    2 medium carrots, sliced (1 cup)

    2 celery stalks, sliced (1 cup)

    1 lb boneless, skinless chicken breast, cut into 1 inch pieces

    1 tbsp curry powder

    2 tbsp flour

    2 tbsp freshly chopped ginger

    3 c. chicken broth

    2 c. water

    1 c. coconut milk

    4 tbsp. Fresh chopped cilantro

    8 lemon wedges

    2 cups of hot cooked rice (optional)

    1. Heat butter/margarine on medium heat in a large pot.
    2. Add onion, carrot, celery and chicken.  Sautee for 5 minutes.
    3. Add curry powder, flour, ginger and sauté for 1/2 – 1 minute.
    4. Add chicken broth, water and coconut milk.  Stir and simmer for 10 minutes.
    5. Salt and pepper to taste.
    6. To serve- if including rice, spoon rice into 4 large soup bowls.  Ladel soup into bowls.  Sprinkle with cilantro and place lemon wedges on side (add to taste).