10 oz bag Cut ‘N Clean Greens Kale
3 cups low-salt, fat-free chicken broth
1 can (13 or 14 oz) unsweetened light coconut milk
2 tbsp brown sugar
2 tbsp curry powder
1 tsp dried lemongrass
1 tbsp peeled and finely minced fresh ginger
1 1/2 lb 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 tbsp fresh lime juice
Garnish: 1/3 cup chopped fresh cilantro
1 In a large stockpot, bring chicken broth, coconut milk, brown sugar, curry, lemongrass, and ginger to a boil.
2 Add chicken and kale, pushing on kale with the back of a wooden spoon to submerge it in the boiling liquid.
3 Cover pot and boil gently for 10 minutes.
4 Add bell pepper, stir soup to make sure all greens are submerged, recover pot, and continue boiling for another 10 minutes.
5 Add green onions during the last minute or two of cooking time.
6 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.