Lunch: Spicy Coconut Curry Ramen

Recipe by Judy Kim This noodle soup is seriously slurp-worthy.

Ingredients

2 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1 small yellow onion, chopped
kosher salt
Freshly ground black pepper
1 (15-oz.) can garbanzo beans, rinsed and drained
1 medium red bell pepper, cut into 1/2" pieces
1 c. sugar snap peas, cut into 1/2" pieces
3 medium yellow zucchini, spiralized
32 oz. low-sodium vegetable broth
1 (13-oz.) can full-fat coconut milk, shaken well
2 tbsp. red curry paste
1/2 tsp. cayenne pepper (optional)
1/2 c. chopped fresh cilantro

Instructions

In a large pot over medium-low heat, combine olive oil, garlic, and onion; season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook for 2 to 3 minutes. Add garbanzo beans, bell pepper, sugar snap peas, and zucchini noodles; cook for 2 to 3 minutes.
Add broth, coconut milk, and curry paste and stir until combined. (Optional: Add cayenne pepper to make it spicy.) Bring to boil and simmer for 5 minutes.
Garnish with chopped cilantro and serve immediately.

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