
How To Make Creamy Chicken Ramen
More flavorful than your usual noodle soup, this creamy chicken ramen combines coconut milk, curry seasoning, and a hint of lime.
Ingredients
- 1 tbsp coconut oil
- 1 yellow onion, chopped
- 2 red bell peppers, chopped
- 1 carrot, large, cut into thin 2-inch-long pieces
- 2 garlic cloves, minced
- 1 tbsp curry powder
- ½ tsp cayenne pepper
- kosher salt
- 13½ oz coconut milk, (2 cans), shaken well
- 3 cups Swanson Chicken Broth
- 2 cups rotisserie chicken, shredded
- â…“ cup fresh cilantro, chopped, plus more for garnish
- 1 ramen noodles, packaged, reserve seasoning for another use
- lime wedges, for serving
Instructions
-
In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender.
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Add garlic and stir until fragrant. Add curry powder and cayenne and season with salt. Stir until combined.
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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.
- Garnish with cilantro and serve with lime.
Nutrition
- Sugar: 5g
- :
- Calcium: 45mg
- Calories: 489kcal
- Carbohydrates: 12g
- Cholesterol: 114mg
- Fat: 35g
- Fiber: 3g
- Iron: 4mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 476mg
- Protein: 36g
- Saturated Fat: 25g
- Sodium: 444mg
- Vitamin A: 4620IU
- Vitamin C: 81mg
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