Spicy Chicken Noodle Soup

Originally from Delish.com, I recently made this soup and already know it’s going to be a go-to this winter. I don’t know what it is about Winter weather but after the temps drop into the 40s and 50s all I want is soup: preferably a little spicy and packed with veggies. During a brief search, I stumbled upon Delish.com’s “Asian Chicken Noodle Soup”. Total time to cook only 30 minutes and total prep time: 10 minutes. Yes, you read that right TEN minutes for soup.

INGREDIENTS

1 tbsp. coconut oil (I actually just used olive oil to start cooking on the onions and veggies here)
1 yellow onion, chopped
2 red bell peppers, chopped
1 large carrot, cut into thin 2″ long pieces (or quartered baby carrots if you have those instead)
2 cloves garlic, minced
1 tbsp. curry powder
1/2 tsp. cayenne pepper (gettin’ spicy!)
Kosher salt (to taste)
2 (13.5 oz.) cans coconut milk (don’t forget to shake before adding!)
2 cups Chicken Broth
2 cups shredded rotisserie chicken
1/3 cup chopped fresh cilantro, plus extra for garnish
1 package ramen noodles, (discard the seasoning packet)
Lime wedges for serving

*While all these ratios were VERY yummy, I also added about 1 cup of chopped string beans and 1 cup of snap peas. Next time, I cook this I will likely add an additional 1/2 cup of chicken and only do one bell pepper (instead of the recommended two).

DIRECTIONS

In a large pot over medium heat, heat coconut oil (or again, just a bit of olive oil). Add onion, bell pepper and carrots and cook until tender. About 6-8 minutes.
Add garlic and stir until fragrant, 1 minute
Add curry powder and cayenne and season with salt
Stir until well 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
- I also added 1″ chopped strong beans (about a cup) and a handful of sugar snap peas at this time for extra veggies
Once plated, garnish with cilantro and serve with lime wedges