1 tbsp coconut oil
1 yellow onion, chopped
2 red bell peppers, chopped
1 carrot, large, cut into thin 2-inch-long pieces
2 garlic cloves, minced
1 tbsp curry powder
½ tsp cayenne pepper
kosher salt
13½ oz coconut milk, (2 cans), shaken well
3 cups Swanson Chicken Broth
2 cups rotisserie chicken, shredded
⅓ cup fresh cilantro, chopped, plus more for garnish
1 ramen noodles, packaged, reserve seasoning for another use
lime wedges, for serving
In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender.
Add garlic and stir until fragrant. 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.
Sugar: 5g
:
Calcium: 45mg
Calories: 489kcal
Carbohydrates: 12g
Cholesterol: 114mg
Fat: 35g
Fiber: 3g
Iron: 4mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 476mg
Protein: 36g
Saturated Fat: 25g
Sodium: 444mg
Vitamin A: 4620IU
Vitamin C: 81mg
