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In a Dutch oven or large pot, add oil. Once hot add onion, carrots, celery and saute for 5-6 minutes, stirring occasionally. Add garlic, ginger, turmeric, cayenne, salt and pepper. Saute for 1 minute longer.
Add bell pepper, vegetable broth, coconut milk and chicken to the pot.
Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove from pot and shred using two forks.
Meanwhile, add kale and simmer for 3-4 minutes, or until kale starts to wilt.
Carefully place shredded chicken back into the soup and stir in fresh cilantro, tamari and lemon juice. Serve with extra chopped cilantro on top and side of choice. We like toasted sourdough or crackers.