• 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

1. In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes.
2. Add garlic and stir for 1 minute. Add chili powder and cayenne pepper then season with salt.
3. 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.
4. Garnish with cilantro and lime zest.

Notes: Peppers are a source of vitamin C to help the immune system