Coconut Chicken Curry Ramen
Ingredients
1 tbsp. Coconut oil
1
yellow onion, chopped
3
red bell peppers, chopped
2
large carrot, cut into thin 2"-long pieces
2
cloves garlic, minced
1 1/2 tbsp.
curry powder
1/2 tsp.
cayenne pepper
Kosher salt
2
(13.5-oz.) cans coconut milk (shaken well)
4 c. chicken broth
2 c.
shredded rotisserie chicken
1/3 c.
chopped fresh cilantro, plus more for garnish
4
package ramen noodles, reserve seasoning for another use
Lime wedges, for serving
Directions
Heat the coconut oil in a large pot over medium heat. 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, cayenne and season with salt. Stir until combined.
Add chicken broth and coconut milk and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente.
Garnish with cilantro and serve with lime.
