Ingredients:
- 1 packet of ramen noodles
- 15g chopped fresh cilantro and additional for garnish
- 280g cooked shredded chicken
- 720ml chicken stock
- 800ml can coconut milk
- Sea salt
- 1/2 tsp cayenne pepper
- 1 tsp lime juice
- 1 tsp lime zest
- 1/2 tsp chilli powder
- 2 cloves garlic, crushed
- 1 large carrot, cut into thin strips
- 2 red bell peppers chopped
- 1 onion, chopped
- 1 tbsp coconut oil
Method:
- In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes.
- Add garlic and stir for 1 minute. Add chili powder and cayenne pepper then season with salt.
- Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, lime juice and ramen noodles and cook until noodles are al dente.
- Garnish with cilantro and lime zest.
- Notes: Peppers are a source of vitamin C to help the immune system
