Curried Chicken Soup with Coconut and Kale

While we await warmer days this spring, there’s often a chill in the air. The kind of crisp temps that leave you craving for something cozy to warm you up. This hearty bowl of curried chicken soup is the perfect meal to do just that.

Coconut milk kept our broth creamy and comforting, while ginger and curry powder added spicy heat to keep it lively. Plus, it’s easy and ready in under an hour.

Curried Chicken Soup with Coconut and Kale

Serves 4

Note: Garnish this soup with sliced scallions. If desired, you can serve this soup with brown rice for a heartier meal.

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:

1. 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; cook until fragrant, about 1 minute. Stir in kale, chicken, water, and coconut milk and bring to boil, scraping up any browned bits.
2. 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.

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