Ingredients
| 2 | tablespoons HOUSE OF TSANG® wok oil |
| 2 | cloves garlic, minced |
| 4 | green onions, chopped |
| 2 | tablespoons finely grated ginger root |
| 1 | large carrot, sliced |
| 1 | tablespoon curry powder |
| 1 | (15-ounce) can coconut milk |
| 3 | tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce |
| 1 | (32-ounce) box low-sodium chicken broth |
| 1 | red bell pepper, chopped |
| 1 | jalapeño, sliced |
| 2 | (10-ounce) cans VALLEY FRESH® chicken breast, drained |
| ⅓ | cup chopped fresh cilantro, plus more for garnish |
| 1 | (2-ounce) package ramen noodles, seasoning packet discarded |
| lime wedges for serving |
Directions
In large Dutch oven, heat oil over medium heat. Add garlic, green onions and ginger and cook 2 minutes or until fragrant. Add carrot and cook 2 minutes. Stir in curry powder and cook 1 minute. Add coconut milk and broth and bring mixture to a boil. Reduce heat to medium-low and simmer 15 minutes. Add bell pepper and remaining ingredients and cook until noodles are tender.