Coconut Curry Ramen Soup - Vetri Community Partnership

Ingredients

• 2 Tablespoons canola or vegetable oil
• 1 onion, diced
• 2 green bell peppers, julienned
• 3 carrots, julienned
• 1 1/2 Tablespoon ginger, minced
• 2 Tablespoons garlic (about 6 cloves), minced
• 2 Tablespoons curry powder
• 4 cups chicken stock
• 4 cups water
• 2 – 14 ounce cans coconut milk
• 4 blocks instant ramen noodles, flavor packet discarded
• 2 cups fresh or frozen collard greens, cut into ribbons
• Juice of 2 limes
• Optional: poached or soft-boiled eggs, cilantro and lime wedges for garnish