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Soup season isn't over just yet!

Staff, America's Test Kitchen on

1 1/2 teaspoons table salt

1/4 teaspoon cayenne pepper, plus extra for seasoning

8 ounces kale, stemmed and chopped

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1/2-inch chunks

2 cups water

1 (14-ounce) can coconut milk


1 tablespoon lime juice, plus lime wedges for serving

1. Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes. Add ginger, curry powder, salt and cayenne; cook until fragrant, about 1 minute. Stir in kale, chicken, water, and coconut milk and bring to boil, scraping up any browned bits.

2. Reduce heat to medium-low and simmer until chicken is cooked through and kale is tender, about 15 minutes. Off heat, stir in lime juice and season with salt and extra cayenne to taste. Serve, passing lime wedges separately.

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