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Curried Chicken Soup with Coconut and Kale
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon curry powder
  • 1 ½ teaspoons table salt
  • ¼ teaspoon cayenne pepper, plus extra for seasoning
  • 8 ounces kale, stemmed and chopped
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1⁄2-inch chunks
  • 2 cups water
  • 1 (14-ounce) can coconut milk
  • 1 tablespoon lime juice, plus lime wedges for serving
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