Heat the coconut oil in a 5-quart pot over medium-high to high heat. Once hot, add the chicken and cook until starting to brown.
Add the stock, tomatoes, coconut cream, carrot, celery, onion, garlic, ginger, fish sauce, coconut aminos, turmeric, black pepper, and salt. Bring up to a boil, and then cover the pot, turn the heat down, and simmer until the vegetables are tender, about 20 minutes.
Turn off the heat and stir in the kale, continuing to stir until it’s wilted, about 1 minute.
Stir in the vinegar, parsley, and cilantro. Squeeze a fresh lime wedge into each serving of soup. Serve.
Notes
Net Carbs: 12g per serving
Storage: Store this soup refrigerated for up to 3 days.