Curried Chicken Soup with Coconut and Kale

Ingredients

• 3 tablespoon sextra-virgin olive oil
• 1 onion , chopped
• 1 red bell pepper , stemmed, seeded, and chopped
• 2 tablespoon sgrated fresh ginger
• 1 tablespoon curry powder
• 1 1/2 teaspoon stable salt
• 1/4 teaspoon cayenne pepper , plus extra for seasoning
• 8 ounce skale , stemmed and chopped
• 1 1/2 pound sboneless, skinless chicken thighs , trimmed and cut into 1⁄2-inch chunks
• 2 cup swater
• 1 (14-ounce) can coconut milk
• 1 tablespoon lime juice , plus lime wedges for serving

Instructions

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 and 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.