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
-
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.
-
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).
-
Garnish with cilantro and serve with lime.