This Thai soup is simple enough for you to throw together at a busy weeknight.
1. Heat oil over medium in the oven until simmering. Add the garlic and ginger and saut? about 1 minute. Stir and saut? for 2 minutes.
2. Add the chicken broth, coconut milk, and kale. Stir until simmering, and cook, uncovered, until the kale is wilted, 3 to 5 minutes. Season with salt to taste.
3. Add in noodles and simmer for about 3 minutes until they get al dente.
4. Put the soup in bowls and top each bowl with shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.