Thai Coconut Curry Chicken Soup

simplyquinoa.com

Judy Langemo Roth

2 tablespoons olive oil

2 large chicken breasts , cut into bite sized pieces

⅔ cup finely chopped green onions

2- inch piece of fresh grated ginger

3 tablespoons Thai red curry paste

2 (15oz) cans unsweetened coconut milk (I like 1 full fat, 1 lite)

2 cups chicken broth (+ more as needed)

1 cup mushrooms , thinly sliced

2 cups lacinato/flat kale , sliced into thin strips

2 to 3 tablespoons fish sauce (depending on taste)

¼ + teaspoon cayenne pepper

Salt & pepper to taste

Lime, cilantro & sliced red chili to garnish

Directions at simplyquinoa.com

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