Recipe: <!-- -->Chicken and Vegetable Curry Soup<!-- --> | Whole Foods Market

Ingredients

• 1 tablespoon coconut oil
• 1/2 large yellow onion, chopped
• 1 cup green beans, cut into 1-inch pieces
• 1 small baby bok choy, roughly chopped
• 2 medium carrots, chopped
• 1 bay leaf
• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon curry powder plus more to taste
• 3 cups gluten-free chicken broth
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 cup lite coconut milk
• 4 green onions, chopped
• 1 tablespoon grated unsweetened, dried coconut