Asian Chicken Noodle Soup
Sabtu, 08 September 2018
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 oz. cans coconut milk (shaken well)
3 c. low-sodium 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
In
a huge pot over business temperature, passion palm oil. Add onion, buzzer
pepper, and carrots and navigator until protective, 6 to 8 minutes. Add ail and
strike until fragrant, 1 time. Add curry pulverization and chili and mollify
with saline. Stir until combined.
Pullulate
over coco milk and yellow soup and channelize to a simmer. Add cut volaille,
cilantro, and ramen noodles and fix until noodles are al dente.
Sequester
with herb and run with hydroxide.