Creamy Chicken Ramen Soup
20 min4 servings
A creamy coconut curry soup with ramen noodles, rotisserie chicken, and fresh cilantro.
| prepShake coconut milk cans well before opening | |||||||
| 1 tbsp coconut oil | Sauté onion, peppers & carrots, 6–8 min | Add garlic, stir 1 min until fragrant | Add curry powder, cayenne & salt, stir | Pour in coconut milk & broth, simmer | Add ramen, soften & separate noodles | Stir in chicken & cilantro, cook until al dente | Garnish with cilantro, serve with lime |
| 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 to taste | |||||||
| 2 (13.5-oz / 400-ml) cans coconut milk, shaken well | |||||||
| 720 ml Swanson Chicken Broth | |||||||
| 280 g shredded rotisserie chicken | |||||||
| 8 g chopped fresh cilantro, plus more for garnish | |||||||
| 2 packages ramen noodles, seasoning reserved for another use | |||||||
| Lime wedges, for serving | |||||||
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