1 T coconut oil
1 small onion, chopped
1 red bell pepper, chopped
1 large carrot, cut into slices or pieces
2-3 cloves garlic, minced
1 t curry powder
1/2 t cayenne pepper (leave out if feeding kids)
Salt and pepper
2 cans coconut milk
3 cups chicken stock
2 cups shredded chicken (from rotisserie chicken preferably)
1/3 c chopped fresh cilantro
1 package ramen noodles (not including the seasoning packet)
Lime juice from 1 lime
1. In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, approx. 8 minutes. Add garlic for about a minute then add curry powder and cayenne (if using) and salt and pepper.
2. Add coconut milk and chicken stock and bring to a simmer. Add chicken, cilantro and ramen noodles. Cook until noodles are cooked through (around 3-4 minutes).
3. Add lime juice and serve.
