Chicken Coconut Soup with Kale and Curry Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Chicken and kale soup cooked in coconut milk with curry, lemongrass, ginger and lime seasoning.

    Main Ingredient:


    Category:  Soups

    Cuisine:  Indian

    Prep Time: 25 min
    Cook Time: 35 min


    Cut 'n Clean Greens

    Posted By:


    Posted On:

    July 28, 2019

    Print Recipe

    Speak Your Mind