1 (32 oz.) package low-sodium chicken broth
2 (15 oz.) cans coconut milk
1 (4.3 oz.) package dry ramen noodles, seasoning packet discarded
2 cups cooked chicken breast, shredded
1 tablespoon coconut oil
1 yellow onion, finely chopped
2 red bell peppers, seeds removed, finely chopped
1 carrot, peeled, finely chopped
3 cloves garlic, minced, plus extra for garnish
1/3 cup green onions, finely chopped
1/3 cup fresh cilantro, chopped
1-inch piece fresh ginger, peeled and grated
2 tablespoons soy sauce
1 tablespoon sriracha or preferred hot sauce
2 teaspoons curry powder
Kosher salt and freshly ground pepper, to taste
Lime wedges, garnish
Heat coconut oil in a large pot over medium-high heat and sauté onion, bell pepper and carrots for 6-8 minutes, or until softened.
Season with salt and pepper, then add garlic and ginger and cook for 1 minute, or until fragrant, then stir in curry powder, soy sauce and sriracha.
Pour in chicken broth and bring to a boil, then reduce to a simmer and stir in coconut milk, chicken, cilantro, green onions and ramen noodles.
Cook according to package direction (of the noodles), or until noodles are al dente, then garnish with cilantro or green onions and fresh limes.
Transfer to serving bowls and enjoy!