Coconut Chicken Soup

SERVES: 4 SERVINGS bbc#

Ingredients

• 1 Tbsp. Coconut Oil

• 1 Bunch Green Onion, Chopped

• 1 Sm Jar of Roasted Red Peppers

• 1 Large Carrot, Chopped

• 2 Cloves Garlic, Minced

• 1 Tbsp. Curry Powder

• 1/2 Tsp. Cayenne Pepper

• Kosher Salt

• 2 15- Oz. Cans Coconut Milk (shaken Well)

• 4 C. Low-Sodium Chicken Broth

• 4 C. Shredded Rotisserie Chicken

• 1/3 C. Chopped Fresh Cilantro, Plus More For Garnish

• 1 Package Rice Noodles soaked

• Lime Wedges, For Serving

DIRECTIONS

1. In a large pot over medium heat, heat coconut oil. Add onion, roasted peppers, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder and cayenne and season with salt. Stir until combined.

2. Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and noodles and cook until noodles are al dente (about 3 minutes).

3. Garnish with cilantro and serve with lime.