In a large pot over medium heat, heat vegetable
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. Stir until combined.
Stir in cashew milk and chicken broth and bring to
a simmer. Add shredded chicken, and ramen noodles
and cook until noodles are al dente.
Optional- Serve with lime
Serving
Suggestions
17 oz
Originally Submitted
2/26/2019
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