Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Photography by Ethan Calabrese

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Asian Chicken Noodle Soup

Makes 1 Serving

1 Tablespoon coconut oil

1 chopped yellow onion

2 chopped red bell peppers

1 thinly sliced carrot

2 minced cloves garlic

1 tablespoon curry powder

½ teaspoon cayenne pepper

2 (12-ounce) cans coconut milk

3 cups chicken broth

2 cups shredded rotisserie chicken

1/3 cup freshly chopped cilantro

1 packet ramen noodles


  1. In a large pot, heat 1 tablespoon coconut oil.
  2. Add 1 chopped yellow onion, 2 chopped red bell peppers, and 1 thinly sliced carrot and cook, stirring, until soft. Add 2 minced cloves garlic, 1 tablespoon curry powder, and 1/2 teaspoon cayenne pepper and season with salt. Add 2 (15-ounce) cans coconut milk and 3 cups chicken broth and bring to a simmer.
  3. Add 2 cups shredded rotisserie chicken, 1/3 cup freshly chopped cilantro, and 1 packet ramen noodles and cook until noodles are al dente.
  4. Serve with lime.

 Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.



  1. The recipe calls for 2 cups chicken broth. The instructions say 3 cups chicken broth. Which one is correct?

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