Chicken soup is amazing, but sometimes we are in the mood for something that has a bit more flavor than your run of the mill canned soup. This recipe packs a flavorful punch and then some! You get some spiciness from the curry powder, a rich creaminess from the coconut milk and if you top that of with a squeeze of lime, you have a chicken soup that will ambush your taste buds.
Test Kitchen Tip: make sure you save your ramen seasoning packet! It can be great sprinkled over soft boiled eggs or added to salad dressings. Or, buy a few more packs of ramen and make this outrageous ramen snack mix.
Ingredients
- 1 tbsp.coconut oil
- 1yellow onion, chopped
- 2red bell peppers, chopped
- 1large carrot, cut into thin 2″-long pieces
- 2cloves garlic, minced
- 1 tbsp.curry powder
- 1/2 tsp.cayenne pepper
- Kosher salt
- 2(13.5-oz.) cans coconut milk (shaken well)
- 3 c.Swanson Chicken Broth
- 2 c.shredded rotisserie chicken
- 1/3 c.chopped fresh cilantro, plus more for garnish
- 1package ramen noodles, reserve seasoning for another use
- Lime wedges, for serving
Directions
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- Step 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.
- Step 2Pour 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.
- Step 3Garnish with cilantro and serve with lime.
- Step 1
