Fall is here which means time for soup! I love making a huge pot of soup that I can easily reheat throughout the week for an easy meal. I also love to freeze soups. This soup freezes especially well as the kale holds its texture. When making this recipe to freeze, I quadruple it. You have to have a really large pot, but the effort isn’t that much for how many delicious meals you can get out of this recipe. When freezing soup, pour into a mason jar but leave the top 1 inch empty so that the soup can expand upon freezing. This soup is great on a cold, rainy fall day which we seem to be having a lot of lately.
If you are vegetarian, you can sub out the chicken for zucchini and sweet potatoes.
Chicken, Chickpea & Kale Green Curry Stew
- 2 organic skinless boneless chicken breasts, chopped into 1 inch chunks.
- 1 can coconut milk
- 1 can chickpeas
- 3 tablespoons green coconut curry paste
- 3 tablespoons of red chili sauce
- 1/2 a red onion onion, chopped.
- 1 head of kale, destemmed and chopped.
- 1 tablespoon of ground ginger
- 1 tablespoon coconut oil
In a large pot, melt the coconut oil. Mix the chopped chicken and onion into oil. Cook about 8 minutes stirring occassionally until the chicken is cooked through. In a separate bowl, mix the green curry paste into the coconut milk. Whisk throughly until all chunks are gone. Put the coconut curry mixture into the pot. Add one cup of water, grounde ginger and red chili sauce. Stir in one can of drained chickpeas. Bring to a boil. Reduce heat to simmer and add kale. Simmer for 10 minutes. Remove from heat and let chill before serving. Serve alone or over rice. This soup freezes very well.