Curried Chicken, Sweet Potato, and Kale Soup
When you need a fast, easy, and nutrient-dense meal, try this recipe! Curry powder, garlic, and ginger come together beautifully to create a richly flavored coconut broth.
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Ingredients
2 TBSP extra virgin olive oil
1 medium onion sliced
1 pound ground chicken
3 cloves garlic crushed
1 inch fresh ginger grated
1 TBSP curry powder
1 tsp sea salt
2 cups chicken stock
1 can coconut milk
1 medium sweet potatoes peeled and diced
4 cups chopped kale
1⁄2 cup cilantro chopped
1 TBSP lime juice (optional)
Optional: Cilantro, red chili flakes and cooked rice (omit for SCD and IBD-AID) for garnish
2 TBSP (30 ml) extra virgin olive oil
1 medium onion sliced
450 gram ground chicken
3 cloves garlic crushed
1 inch fresh ginger grated
1 TBSP (15 ml) curry powder
1 tsp sea salt
480 ml chicken stock
1 can coconut milk
1 medium sweet potatoes peeled and diced
270 gram chopped kale
9 gram cilantro chopped
1 TBSP (15 ml) lime juice (optional)
Optional: Cilantro, red chili flakes (omit for AIP) and cooked rice (omit for AIP, SCD and IBD-AID) for garnish
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Instructions
- Heat a 6-quartpot over medium heat. Add the olive oil and then add the onions; sauté for about 3 to 5 minutes.
- Move the onions to the side of the pan and add the ground chicken. Cook the chicken for about 5 minutes, breaking it up as it cooks.
- Add the garlic, ginger, curry powder, and salt; sauté for a minute or so more.
- Add the chicken stock, coconut milk, and diced sweet potato. Cover and simmer for about 10 minutes or until the sweet potatoes are tender.
- Add the kale and cilantro and simmer for another 2 to 3 minutes.
- Taste and add up to a half teaspoon more salt if necessary (if using water or unsalted stock).
- Stir in the lime juice if using (taste the soup first to see if it needs a small boost from citrus).
- Serve soup with extra chopped cilantro, crushed red chili flakes, and cooked rice (if grains are part of your diet).
Nutritional Info
Storage
Leftover soup will last for up to 4 days in your refrigerator.
Notes
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