Curried Chicken Soup with Coconut and Kale

• servings: 4 servings
• total time: 45 minutes

Ingredients

3 tablespoons, extra-virgin olive oil

1 , onion, chopped

1 , red bell pepper, stemmed, seeded, and chopped

2 tablespoons, grated fresh ginger

1 tablespoon, curry powder

1 1/2 teaspoons, table salt

1/4 teaspoon, cayenne pepper, plus extra for seasoning

8 ounces, kale, stemmed and chopped

1 1/2 pounds, boneless, skinless chicken thighs, trimmed and cut into 1⁄2-inch chunks

2 cups, water

1 , (14-ounce) can coconut milk

1 tablespoon, lime juice, plus lime wedges for serving

Directions

LIQUID MEASUREMENT WILL FEEL WRONG BUT IS NOT!!!

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes. Add ginger, curry powder, salt, and cayenne and cook until fragrant, about 1 minute. Stir in kale, chicken, water, and coconut milk and bring to boil, scraping up any browned bits.

Reduce heat to medium-low and simmer until chicken is cooked through and kale is tender, about 15 minutes. Off heat, stir in lime juice and season with salt and extra cayenne to taste. Serve, passing lime wedges separately.

Test Kitchen Techniques

Nutrition

• Calories: 540
• Total Fat: 40 g
• Saturated Fat: 22 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 160 miligrams
• Sodium: 1086 miligrams
• Total Carbohydrate: 8 g
• Total Sugars: 3 g
• Protein: 38 g