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Coconut Curry Soup with Chicken, Chickpeas and Hearty greens
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tablespoon red curry paste, plus more to taste
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups chicken stock
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 2 (14 ounce) cans coconut milk, shaken
  • 2 teaspoons fish sauce
  • 2½ teaspoons sea salt, plus more to taste
  • 1½ pounds chicken breasts, thinly sliced
  • 2 cups kale or chard leaves roughly chopped, or baby spinach
  • 2 tablespoons lime juice
  • Minced fresh cilantro, for serving
  • Cooked rice or cauliflower rice, for serving, optional
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