Thai Curry Coconut Soup with Kale and Chicken

Ingredients

• 1 (1 lb) bag Cut ‘N Clean Greens Kale
• 3 cups low-salt, fat-free chicken broth
• 1 (13.5 oz) can unsweetened light coconut milk
• 2 Tbsp brown sugar
• 2 Tbsp curry powder
• 1 tsp dried lemongrass
• 1 tsp fresh ginger, minced
• 1 1/2 lbs chicken breasts, cut into small cubes
• 1/2 red bell pepper, seeded and sliced
• 4 green onions, sliced
• 3 Tbsp fresh lime juice
• Garnish: fresh cilantro

Directions

In a large stockpot, bring chicken broth, coconut milk, brown sugar, curry powder, lemongrass and ginger to a boil. Add chicken and kale and stir. Cover pot and boil for 10 minutes. Add bell pepper and continue boiling for another 10 minutes. Add green onions during the last minute of cooking.

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