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Chicken Coconut Soup with Kale and Curry
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Brief Description
Chicken and kale soup cooked in coconut milk with curry, lemongrass, ginger and lime seasoning.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Indian
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Prep Time: 25 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Karen0143
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Posted On: Jul 28, 2019
Number of Servings:
Ingredients:
- 3 cups - low-salt, fat-free chicken broth
- 1 cans - unsweetened light coconut milk (13-14 oz.)
- 2 tablespoons - brown sugar
- 2 tablespoons - curry powder
- 1 teaspoons - dried lemongrass
- 1 tablespoons - peeled, finely minced fresh ginger
- 1 1/2 pounds - skinless, boneless chicken breasts or thighs cut into bite size chunks
- 1 bags - 10 oz. Cut 'n Clean Greens, Kale
- 1/2 - red bell pepper seeded, sliced
- 4 - green onions (white and green parts) sliced
- 3 tablespoons - fresh lime juice
- 1/3 cups - chopped fresh cilantro for garnish
- - cooked jasmine or basmati rice optional, for serving with
Directions:
In a large stockpot, bring chicken broth, coconut milk, brown sugar, curry, lemongrass and ginger to a boil. Add chicken and kale, pushing on kale with back of a wooden spoon to submerge it in the boiling liquid. Cover pot and boil gently for 10 minutes.
Add bell pepper; stir soup to make sure all greens are submerged. Recover pot and continue boiling for another 10 minutes. Add green onions during last minute or two of cooking time.
Stir in lime juice, then dish into soup bowl and sprinkle with cilantro for serving.
Variation: Add a scoop of cooked fragrant jasmine or basmati rice to each bowl before adding the soup.
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