2 teaspoons sesame oil
1 tablespoon minced fresh ginger
2 teaspoons red curry paste (such as Thai Kitchen)
1 (32-ounce) container fat-free, less-sodium chicken broth, divided
2 1/2 cups water
1 (13.5-ounce) can light coconut milk
1/2 cup fresh lime juice (about 6 limes)
3/4 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 (8-ounce) package presliced mushrooms
3/4 cup chopped green onions (about 5 onions)
1/4 teaspoon salt
1/3 cup chopped fresh cilantro
Heat sesame oil in a Dutch oven over medium heat. Add ginger; sauté 30 seconds. Add curry paste; sauté 30 seconds. Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes.
Add coconut milk and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until chicken is done. Stir in cilantro. Ladle soup into individual bowls. Serve with lime wedges.