1 tablespoon olive oil
1 tablespoon finely grated peeled fresh ginger (about a 1-inch piece of ginger)
2 cloves garlic, minced
2 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)
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
In a 5-quart or larger Dutch oven, heat the oil over medium heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 minute. Stir in the curry paste and sauté for 2 minutes.
Add the chicken broth, coconut milk, and kale. Stir to combine, bring to a simmer, and cook, uncovered, until the kale is wilted, 3 to 5 minutes. Season with salt to taste.
Add the noodles and continue to simmer until the noodles are al dente, about 3 minutes or according to package instructions.
Divide the soup among bowls and top each bowl with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.