Thai Coconut Beef Curry Soup

(30 min meal for 2 VERY hungry cavemen or for 4 just hungry enough cavemen)

Ingredients:
1 lb of beef (stew meat)
5 large leaves of Red Chard including stems
6 cloves of garlic
1 small onion
3 tablespoons of chopped ginger
1 can organic coconut milk
I Tbs of Coconut oil
Handful of chopped cilantro
2 spicy peppers (ex. cayenne)
Curry powder (1-3 Tbs to taste)
Sea salt (to taste)
Black pepper (to taste)

Prep:
In wok or skillet, melt coconut oil and add chopped garlic, onion, ginger, 3/4 of handful of cilantro, and Red Chard stems. Saute on Med-High until stems and onions are almost soft. Add lb beef cubes (or meat of your choice). Stir for about 1 minute and then add Red Chard leaves (cut into pieces the size of half a dollar bill). When meat is almost fully brown and chard leaves are soft, add curry powder and mix thoroughly. Then, add peppers. Stir. Add 1 can coconut milk. Bring to Boil then reduce head to low. Add Curry Powder, sea salt and black pepper. Let simmer for 5 minutes

Serve:
Serve in bowls and add remaining cilantro on top.

This meal may be even more flavorful the next day.

I recommend saving any leftover juice in the refrigerator and later adding it on top of a chicken breast for a quick meal.