1 tbsp. coconut oil

1 yellow onion, chopped

2 red bell peppers, chopped

1 large carrot, cut into thin 2″-long pieces

2 cloves garlic, minced

1 tbsp. curry powder

1/2 tsp. cayenne pepper

Kosher salt

2 (13.5-oz.) cans coconut milk (shaken well)

2 c. shredded rotisserie chicken

1/3 c. chopped fresh cilantro, plus more for garnish

1 package ramen noodles, reserve seasoning for another use

Lime wedges, for serving

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 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 ramen noodles and cook until noodles are al dente.

Garnish with cilantro and serve with lime.

*adapted from https://www.delish.com/