Vegetarian Coconut Curry Healing Soup

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  1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
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  Use plant-based chicken cutlets instead.

  Gardein Ultimate Plant-Based Chick'n Filets, Vegan, 15 OzGardein Chick'n Scallopini, Plant-Based, Lightly Seasoned 10 oz

  Vfc Chicken Fillets, Vegan Fried, Original Recipe

  Lightlife Plant-Based Chicken Fillets, Vegan

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  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.
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  2 tbsp coconut oil
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  1 medium yellow onion, finely diced
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  3 cloves garlic, minced
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  1 tbsp fresh ginger, peeled and grated
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  1 ½ tsp ground turmeric
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  1 tsp ground cumin
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  ½ tsp ground coriander
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  2 medium carrots, peeled and sliced into ¼-inch rounds
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  1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
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  1 can (13.5 oz) full-fat coconut milk
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  2 cups chicken broth
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  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.
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  1 tbsp apple cider vinegar
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  1 tsp salt, plus more to taste
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  2 cups kale, stems removed and leaves roughly chopped
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For serving

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  ¼ cup fresh cilantro, roughly chopped (optional)
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