Chicken Coconut Soup with Kale and Curry

Serves: 4


1 (1 pound) bag Cut 'N Clean Greens Kale
3 cups low-salt, fat-free chicken broth
1 (13 or 14 ounce) can unsweetened light coconut milk
2 tablespoons brown sugar
2 tablespoons curry powder
1 teaspoon dried lemongrass
1 tablespoon peeled and finely minced fresh ginger
1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into bite-size chunks
1/2 a red bell pepper, seeded and sliced
4 green onions, white and greens part, sliced
3 tablespoons fresh lime juice
Garnish: 1/3 cup chopped fresh cilantro


In a large stockpot, bring chicken broth, coconut milk, brown sugar, curry, lemongrass and ginger to a boil. Add chicken and half the bag of kale (save rest for another use), pushing on kale with the 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 the last minute or two of cooking time.

Stir in lime juice, serve into soup bowls, and sprinkle with cilantro.

Variation: Add a scoop of cooked fragrant jasmine or basmati rice to each bowl before you add the soup.

Popular vegetable substitutions include: Kale or Organic Hearty Greens or Organic Rainbow Kale

Photo by Maryam Nikkhah,

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