
Yields:
4
Prep Time:
15 mins
Total Time:
15 mins
This noodle soup is seriously slurp-worthy.
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 2
cloves garlic, minced
- 1
small yellow onion, chopped
Kosher salt
Freshly ground black pepper
- 15 oz.
can garbanzo beans, rinsed and drained
- 1
medium red bell pepper, cut into 1/2" pieces
- 1
package ramen noodles (seasoning packet reserved for another use)
- 32 oz.
low-sodium vegetable broth
- 13 oz.
can full-fat coconut milk, shaken well
- 2 Tbsp.
red curry paste
- 1/2 tsp.
cayenne pepper (optional)
- 1/2 cup
chopped fresh cilantro
Directions
- Step 1In a large pot over medium-low heat, combine olive oil, garlic and onion; season with salt and pepper. Cook for 2 to 3 minutes. Add garbanzo beans and bell pepper. Cook 2 to 3 minutes.
- Step 2Add broth, coconut milk and curry paste and stir until combined. (Optional: Add cayenne pepper to make it spicy.) Bring to boil and simmer for 5 minutes. Add ramen noodles and cook until al dente.
- Step 3Garnish with chopped cilantro and serve immediately.
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