
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
674
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—it's the upgrade the classic chicken noodle soup needs. 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.
If you tried your hand at this chicken soup, let us know how it came out in the comments below!
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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 cups
- 2 cups
shredded rotisserie chicken
- 1/3 cup
chopped fresh cilantro, plus more for garnish
- 2
package ramen noodles, reserve seasoning for another use
Lime wedges, for serving
Directions
- Step 1In 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 ramen noodles and allow the noodles to soften and separate. Add shredded chicken, cilantro, and continue to cook until noodles are al dente.
- Step 3Garnish with cilantro and serve with lime.
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