Creamy Chicken Ramen Soup

Ingredients

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Coconut oil

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Carrots

  Raw

  1 large or 72g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry powder

  Spices

  1 tbsp or 6g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Salt

  Table

  1 dash or 0.4g

• Coconut milk

  800g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Chicken

  Chunk, in Water - Kroger

  500g

• Ramen Wheat Noodles

  Hakubaku

  2 oz dry or 56g

Directions

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.Pour 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. Garnish with cilantro and serve with lime.

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• Creamy Ramen Noodles
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