Brazil Nut Free Coconut Curry Healing Soup
Total time50 min
Prep time15 min
Cook time35 min
4.9(19)
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Learn more āIngredients
4 servings
- 1 Ā½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 Ā½ tsp ground turmeric
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- 2 medium carrots, peeled and sliced into Ā¼-inch rounds
- 1 medium sweet potato (about 10 oz), peeled and cut into Ā¾-inch cubes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
- 2 cups kale, stems removed and leaves roughly chopped
For serving
- Ā¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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