Coconut Curry Chicken Soup

• 2 lbs. chicken tenders
• 1 T. ghee
• 2 T. minced garlic
• 2 t. minced ginger
• 2 stalks lemongrass, broken into 6 pieces and smashed
• 3 T. thai red curry paste
• 2 cartons store-bought chicken broth or 8 cups reserved chicken boiled chicken liquid
• 1.5 cans lite coconut milk
• 1 large sweet potato, cut in 1 inch cubes
• 1 bunch kale, washed and roughly chopped
• handful thinly sliced red onion
• Limes + cilantro for serving

Add chicken and water to a large pot and season generously with sea salt, pepper, garlic powder, onion powder, ground ginger, and 5-6 smashed garlic cloves. Bring to a boil and then reduce heat and simmer on medium heat until chicken is tender, about 30 minutes. Remove chicken and shred. Reserve cooking liquid. This can be done ahead of time.

In a separate pot, heat ghee over medium heat and add garlic and ginger. Saute until fragrant and golden. Add lemongrass stalks and stir for a few minutes before adding the thai curry paste. Allow to cook a few minutes longer to toast the spices.

Add chicken broth, stir to distribute curry paste, and bring to a boil. Add sweet potatoes and boil for 2 minutes before reducing to a simmer. Add kale and allow to wilt before pouring in the coconut milk. Stir and allow to simmer for at least 10 minutes to let the flavors meld together. Before serving, add sliced red onions and shredded chicken and allow to heat through. Ladle into bowls and finish with a squeeze of lime and sprinkle of cilantro.