Spicy Coconut Curry Ramen - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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