Coconut Chicken Curry Ramen

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.