Coconut-Curry Chicken Soup with Kale

1. Heat Oil and Sauté Vegetables

Start by heating three tablespoons of extra-virgin olive oil in a Dutch oven over medium heat until it shimmers. Add the chopped onion and red bell pepper to the pot, cooking for six to eight minutes. Stir occasionally until the vegetables are softened and beginning to brown.

2. Add Spices

Next, add the grated fresh ginger, curry powder, table salt, and cayenne pepper to the pot. Cook for about one minute, allowing the spices to become fragrant and meld with the vegetables.

3. Add Kale and Chicken

Stir in the chopped kale and chicken chunks, followed by two cups of water and the can of coconut milk. Bring the mixture to a boil, gently scraping up any browned bits from the bottom of the pot.

4. Simmer Soup

Once boiling, reduce the heat and let the soup simmer for about 15 minutes. This will cook the chicken through and allow the kale to become tender while the flavors meld beautifully.

5. Finish and Season

After simmering, remove the pot from the heat and stir in one tablespoon of lime juice. Season the soup to taste with additional salt or cayenne pepper if desired. Serve hot, garnished with lime wedges on the side for an extra zesty kick.