Thai Coconut Curry Chicken Soup

• 1 whole Boneless Chicken Breast, Cut Into Bite Sized Pieces
• 1 Tablespoon Olive Oil
• 2 cups Coconut Milk
• 1 cup Filtered Water
• 1 cup No-chicken / Vegetable Broth
• 1/3 cups Finely Chopped Green Onions
• 1/2 cups Sliced Mushrooms
• 1 Tablespoon Fresh Grated Ginger
• 1 Tablespoon Thai Red Curry Paste
• 2 Tablespoons Fish Sauce
• 1/4 teaspoons Cayenne Pepper
• 1 dash Salt And Pepper, to taste
• 1/2 bunches Dinosaur Kale, Sliced Into Thin Strips

1. Heat the olive oil on medium-high in a medium sauce pan. Add you chicken and saute until it turns white but is not fully cooked through, about 2 - 3 minutes. Sprinkle with salt and pepper for a little added flavor.
2. Add the coconut milk, water and broth and bring to a boil. Turn down to a simmer and add the rest of your ingredients, except the kale (this goes in at the very end, just before serving). Cover and let this cook until the chicken is cooked through, about 10 minutes. Remove the lid and add your kale, letting it steam and get tender in the broth, about 1 minute.
3. Remove from heat and serve. Top with your choice of garnish, cilantro or basil would me my two choices.
4. Serves 2 large bowls.

chicken, olive oil, coconut milk, water, nochicken vegetable broth, green onions, mushrooms, ginger, curry, fish sauce, ubc, salt, dinosaur kale

Taken from tastykitchen.com/recipes/soups/thai-coconut-curry-chicken-soup/ (may not work)