1In 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.
2Return to heat. Add lime juice, broth, gingerroot and garlic. Cook until heated through.
3Divide soup among 4 bowls. Top with chicken, basil and cilantro. Serve with lime wedges.