Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens

• 1 tbsp Olive oil
• 1 Large onion, diced
• 2 Red bell peppers, diced
• 4 Cloves of garlic, minced
• 1 14 oz can diced tomatoes
• 1 14 oz can chickpeas, drained and rinsed
• 4 cups Chicken stock
• 2 14 oz cans full fat coconut milk
• 2 tbsp Red curry paste
• 2 tsp Fish sauce

Juice of one lime

• 1.5 lb Chicken breasts, sliced thin
• 2 cups Roughly chopped kale, spinach or chard

Salt to taste

1. Sauté onions and peppers in olive oil over medium heat. Sauté until onions are just tender. Add garlic and cook for 2 more minutes. Add tomatoes, curry paste, chicken stock and chickpeas and bring to rapid simmer. Stir until paste is dissolved. Add coconut milk, fish sauce and lime juice, bring back to a simmer and allow to cook for 10 minutes.
2. Add chicken and cook for 10 minutes at a simmer until chicken is cooked through. Season with salt and add kale/spinach. Cook for 3 more minutes and serve as is or over cauliflower rice.
3. You may need to adjust the seasonings just a bit. Use less curry paste if you don't like it with a little “kick”.