Rotisserie Chicken Coconut Curry Soup

Imagine the aroma wafting about from your kitchen when you make this soup!!
(serves 6-8)

1 T. EVOO
1 T. finely grated peeled fresh ginger (about a 1" piece of ginger)
2 cloves garlic, minced
2 T. Thai red curry paste
6 cups (48 oz.) low-sodium chicken broth (I use the one from Trader Joe's - only 90 mg.*)
1 (13-14 oz. can full-fat coconut milk
6 cups thinly sliced Tuscan kale leaves (from 1 large bunch)
Kosher salt
1 (8 oz). package vermicelli rice noodles
1 (2 lb.) plain rotisserie chicken, meat shredded (about 4&1/2 cups), warmed*
Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving

In a 5 qt. or larger Dutch oven, heat the oil over med. heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 min. Stir in the curry paste and sauté for 2 min. Add the chicken broth, coconut milk, and kale. Stir to combine., bring to a simmer, and cook, uncovered, until the kale is wilted, 3-5 min. Season with salt to taste. Add the noodles and continue to simmer until the noodles are al dente, about 3 min. or according to package instructions. Divide the soup among bowls and top each with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.

"Open our eyes, Lord, that we might see You. Open our ears, that we may hear You. Open our mouths, that we might speak Your praise."

Love,

Machete Milletti