Recipe: Rotisserie Chicken Coconut Curry Soup

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon finely grated peeled fresh ginger (about a 1-inch piece of ginger)
• 2 cloves garlic, minced
• 3 tablespoons Thai red curry paste
• 6 cups (48 ounces) low-sodium chicken broth
• 1 (13- to 14-ounce) can full-fat coconut milk
• 6 cups thinly sliced lacinato or Tuscan kale leaves (from 1 large bunch)
• Kosher salt
• 1 (8-ounce) package vermicelli rice noodles
• 1 (2-pound) plain rotisserie chicken, meat shredded (about 4 1/2 cups)
• Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving

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