Asian Chicken Noodle Soup
30 minutes to prepare serves 8-10
INGREDIENTS
- 1 (32 oz.) package low-sodium chicken broth
- 2 (15 oz.) cans coconut milk
- 1 (4.3 oz.) package dry ramen noodles, seasoning packet discarded
- 2 cups cooked chicken breast, shredded
- 1 tablespoon coconut oil
- 1 yellow onion, finely chopped
- 2 red bell peppers, seeds removed, finely chopped
- 1 carrot, peeled, finely chopped
- 3 cloves garlic, minced, plus extra for garnish
- 1/3 cup green onions, finely chopped
- 1/3 cup fresh cilantro, chopped
- 1-inch piece fresh ginger, peeled and grated
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or preferred hot sauce
- 2 teaspoons curry powder
- Kosher salt and freshly ground pepper, to taste
- Lime wedges, garnish
PREPARATION
- Heat coconut oil in a large pot over medium-high heat and sauté onion, bell pepper and carrots for 6-8 minutes, or until softened.
- Season with salt and pepper, then add garlic and ginger and cook for 1 minute, or until fragrant, then stir in curry powder, soy sauce and sriracha.
- Pour in chicken broth and bring to a boil, then reduce to a simmer and stir in coconut milk, chicken, cilantro, green onions and ramen noodles.
- Cook according to package direction (of the noodles), or until noodles are al dente, then garnish with cilantro or green onions and fresh limes.
- Transfer to serving bowls and enjoy!
Recipe adapted from Cooking Classy
