2 tsp. vegetable or coconut oil

1.5 lb. boneless, skinless chicken thighs, cut into 1-inch pieces       

8 oz. green beans, trimmed and cut into 1-inch pieces (2 cups)

8 oz. white or shiitake mushrooms, sliced

3 medium carrots, thinly sliced

2-inch knob fresh ginger, peeled and thinly sliced

2 cloves garlic, minced

4 tsp. curry powder

1 carton (32 oz.) College Inn® Reduced Sodium Chicken Bone Broth

1 can (13.5 oz.) regular coconut milk (not light)

1 jalapeño pepper, thinly sliced (for spicier soup, do not remove seeds)

2 limes (zest and juice 1 lime, cut other lime into 6 wedges for serving)

Salt, to taste

Optional Toppings

Hot cooked rice (optional), cilantro leaves, sliced green onions, sliced jalapeno or red Fresno chilis

1. Heat oil in a large saucepan or Dutch oven over medium-high heat.  Add chicken, green beans, mushrooms and carrots; cook 6 or 7 minutes, stirring frequently, until mushrooms are soft.

2. Add ginger, garlic and curry powder; cook 3 minutes, stirring frequently.  Add broth, coconut milk, jalapeño, lime zest and juice.  Bring just to a boil over high heat.  Reduce heat and simmer 10 minutes.  Season to taste with salt, if desired.

3. To serve, ladle soup into bowls and top each portion with 1 lime wedge, ½ cup rice, cilantro, green onion and additional jalapeno, if desired.