Asian Noodle Soup



  • 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. pepper
  • kosher salt
  • 2 15- oz. cans coconut milk (shaken well)
  • 3 c. low-sodium chicken broth
  • 1/3 c. chopped fresh cilantro, plus more for garnish
  • 1 package ramen noodles (or any noodle of your choice), seasoning packet discarded
  • Lemon or kumkuwat wedges, for serving


  1. 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.
  2. Pour over coconut milk and chicken broth and bring to a simmer. Add the dhania, and ramen noodles and cook until noodles are cooked to be firm to the bite.
  3. Garnish with dhania and serve with lemon.

Another meatless Monday recipe for you 🙂 enjoy!!

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