Vegan Coconut Curry Healing Soup

Total time50 min

Prep time15 min

Cook time35 min

4.9

(19)

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
2 tbsp coconut oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 ½ tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
2 medium carrots, peeled and sliced into ¼-inch rounds
1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
1 can (13.5 oz) full-fat coconut milk
2 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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

¼ 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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