Chicken curry soup with coconut and lime

This deliciously savory soup is simple to whip up.  It serves about 3-4 people.

1 quart of chicken broth
1, 14-oz can unsweetened coconut milk
1 teaspoon curry powder
1 teaspoon pepper
1/2 jalapeno chili, seeded and minced
3 chicken breasts, cut into 1/2" pieces
1 lime
2 lemongrass stalks, cut into 1" pieces
4 cups cooked white rice

Combine the broth, coconut milk, curry powder, pepper and chili in a medium saucepan over medium-high heat.  Bring to a boil.  Add the chicken, the juice of 1 lime and the lemongrass.  Simmer for 15-30 minutes.

Strain out lemongrass before serving.  Ladle the soup into bowls and add a scoop of cooked rice to each bowl.