Step away from the white cup.

Asian Chicken Noodle Soup

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

• 1 tbsp. coconut oil
• 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
• 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
• 1 package ramen noodles, seasoning packet discarded
• Lime wedges, for serving

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.
2. 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.
3. Garnish with cilantro and serve with lime.

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