Categories: Soup

Ingredients

• 1 tbsp. coconut oil
• 1 yellow onion, chopped
• 2 red bell peppers, chopped
• 1 large carrot, cut into thin 2"-long pieces
• 2 cloves garlic, minced
• 1 tbsp. curry powder
• 1/2 tsp. cayenne pepper
• kosher salt
• 2 15- oz. cans coconut milk (shaken well)
• 3 c. low-sodium chicken broth
• 2 c. shredded rotisserie chicken
• 1/3 c. chopped fresh cilantro, plus more for garnish
• 1 package ramen noodles, seasoning packet discarded
• Lime wedges, for serving

Directions

1. In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder and cayenne and season with salt. Stir until combined.
2. Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente.
3. Garnish with cilantro and serve with lime.

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