Ingredients

• 1 x 8oz container Oolie Yellow Curry Dip
• 1 Can unsweetened coconut milk
• 2.5 Cups chicken stock
• 1 Cup fresh broccoli florets
• 1 Cup shredded cooked chicken
• 3 Packs ramen noodles
• ½ Cup roasted peanuts
• ¼ Cup diced red bell pepper
• ¼ Cup chopped cilantro
• Lime wedges (6)
• Optional Sriracha to taste

Instructions

1. Whisk the Oolie dip, coconut milk, lime juice, and stock  together in a large saucepan.
2. Heat on a medium heat until the broth comes to a simmer then add the noodles, broccoli and shredded chicken.
3. Simmer for 5-7 minutes until the chicken is heated through and the broccoli and noodles are tender. Depending on the evaporation, you may need to add a little more water during cooking to keep it saucy.
4. Scatter the cilantro, peanuts and diced bell peppers over the top and serve with Sriracha for the more adventurous eaters.

Note: If making ahead: precook, drain and cool the noodles and prepare the rest of the ingredients without the noodles. When ready to eat, add the noodles to the broth, heat till steaming and enjoy!

Allergen declaration:

Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!

Inherent allergens:  Egg, coconut, wheat, soy, peanuts