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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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