CREAMY PEANUT CURRY NOODLE SOUP

1. Cook and shred 1 lb of chicken using your preferred method (boil, Instant Pot, etc.).
2. Prepare the peanut sauce: In a separate bowl, mix together 1/3 cup creamy peanut butter, 2 tsp chili garlic paste, 1 tsp toasted sesame oil, 1/2 tsp soy sauce, 1/2 tsp maple syrup, 1/2 tsp lime juice, and 6 tbsp water. Mix well until thick.
3. In a large pot on the stove, heat olive oil. Add 1 cup diced onion, 1 cup diced red bell pepper, and 1 cup mushrooms. Sauté for 5 minutes until golden.
4. Add 1 tbsp curry powder, 2 packs of noodles (e.g., knife cut noodles), 1 can coconut milk, 2.5 cups vegetable or chicken broth, the 1 lb shredded chicken, the prepared peanut sauce, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp red pepper flakes, and 1 cup chopped kale.
5. Stir everything together, put a lid on the pot, and simmer for 10 minutes.
6. Stir well once the noodles are cooked.
7. Remove from heat and serve immediately. Garnish with green onion, cilantro, crushed peanuts, and a squeeze of lime.