In a medium stockpot, bring the stock to boil. Add the kale leaves (stems removed) and chopped leeks. Once the mixture boils again, reduce it to a low heat. Simmer uncovered for 30 to 40 minutes or until kale is very soft. Add the coconut milk and ginger, stir to combine, and simmer for another 15 minutes.

Using an immersion blender, blend the soup so that it becomes a smooth green puree. If the soup is too liquid-y, continue simmering until the liquid reduces to the desired texture. Serve garnished with fresh herbs and jalapeno slices if desired.