Ginger and Curry Chicken Soup

Ingredients

• 1 can (14 oz.) chicken broth
• 1 cup sweetened, shredded coconut
• 3 - 4 teaspoons mild Indian curry powder (to taste)
• 2 1/2 teaspoons minced fresh ginger
• 2 teaspoons sugar
• 1 teaspoon grated lemon zest (colored outer peel)
• 1/2 - 1 teaspoons minced jalapeno pepper (to taste)
• 1/2 teaspoon salt
• 1 pound red potatoes (about 3 medium), cut into l/2-inch cubes
• 1 quart 2% Real California milk
• 3 half boneless chicken breasts, skinned and sliced crosswise into thin strips
• 3 tablespoons tablespoons cornstarch dissolved in 2 tablespoons water
• 1 package (10 oz.) frozen peas, thawed
• 20 large fresh basil leaves, thinly sliced
• 2 tablespoons fresh lemon juice