|2||tablespoons HOUSE OF TSANG® Stir-fry oil|
|2||cloves garlic, minced|
|4||green onions, chopped|
|2||tablespoons finely grated gingerroot|
|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|
|2||(10-ounce) cans HORMEL® VALLEY FRESH chicken breast|
|⅓||cup chopped fresh cilantro, plus more for garnish|
|1||(2-ounce) package ramen noodles, seasoning packet discarded|
|Lime wedges, for serving|
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.