Recipe: Curry Soup with Coconut and Lime

Curry Soup with Coconut and Lime
rec.food.veg.cooking/didi02453/2002

1 (14 1/2-ounce) can vegetable broth
1 (13 1/2- to 14-ounce) can unsweetened coconut milk
1/2 tbsp curry powder
1 jalapeno chili; seeded, minced
tofu, diced or sliced (measure not given)
2 tbsp fresh lime juice
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 cup freshly cooked white rice
1 lime wedges

Bring broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add tofu and simmer until just heated through, stirring occasionally, a minute or two. 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.