Asian chicken noodle soup
Colorful curry soup with ramen noodles and leftover chicken.
Ingredients
- 1 onion
- 2 red peppers
- 2 carrots
- 1 tbsp coconut oil
- 2 cloves garlic
- 2 tbsp curry powder
- ½ tsp cayenne pepper
- 800 ml full fat coconut milk
- 750 ml chicken stock
- 250 g leftover cooked chicken
- 250 g ramen noodles
- Fresh basil and limes to garnish
Method
Cut the vegetables and heat up 1 tbsp coconut oil in a skillet. Add onions, carrots, peppers and garlic, 2 tbsp curry powder and 1/2 tsp cayenne pepper. Fry for 5 minutes then pour in 800 ml full fat coconut milk and 750 ml chicken stock. Afterwards, add the leftover cooked chicken and ramen noodles, stir and simmer for 10 minutes.
