Chicken Coconut Curry Soup

absolutely delicious!

INGREDIENTS

1	medium spaghetti squash
2	tablespoons Coconut Oil
2	garlic cloves, minced
1	red bell pepper, diced
1	medium yellow onion, diced
1	lb chicken, chopped into 1 inch cubes
1	(14oz) can coconut milk
2	cups vegetable broth
2	tablespoons almond butter (optional)
1	tablespoon Coconut Aminos
1	teaspoon sesame oil
1	teaspoon fish sauce
3	tablespoons curry powder
1	teaspoon ground coriander
1	teaspoon garam marsala
1/2	teaspoon ginger
1/8	teaspoon ground cloves
	salt and pepper to taste
3 to 4	cups kale
toppings
2	limes, sliced
	cilantro, to garnish
	hot sauce of choice: (chili oil, tobasco, siracha, etc)

INSTRUCTIONS

1.	Preheat your oven to 425 degrees.
2.	Cut your spaghetti squash in half, lengthwise, removed seeds and excess threads, place open side down on a cookie sheet and bake for 20-25 minutes or until spaghetti squash gives a bit when you poke it.
3.	While spaghetti squash cooks, pull out a large soup pot or saucepan, place over medium heat and add your coconut oil.
4.	Add your garlic, once it becomes fragrant, add your onion and bell pepper.
5.	Let that cook down for about 5 minutes until the veggies become slightly soft.
6.	Then add your diced chicken and cook for around 8 minutes until no pink is visible on chicken. (you will be cooking it longer so don't worry if it's not fully cooked)
7.	Add your coconut milk, broth, coconut aminos, sesame oil, fish sauce and all spices. Add kale. Mix to incorporate.
8.	Cover and let cook for around 5 minutes or until kale is wilted and flavors are deliciously mixed together.
9.	When your spaghetti squash is done cooking, use a fork to remove all the thread.
10.	Place threads in a large bowl, pour your coconut curry soup over the "noodles" then squeeze some lime juice on top and garnish with toppings of your choice.