Coconut Ramen Noodle Soup

• 13-1/2 ounces, weight Coconut Milk (light Or Regular)
• 13-1/2 ounces, weight Water (Use The Coconut Milk Can To Measure)
• 1/2 teaspoons Low Sodium Soy Sauce
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Sriracha Hot Chili Sauce
• 1/4 cups Frozen And Thawed Chopped Spinach
• 1/4 cups Shredded Carrot
• 3-1/4 ounces, weight Ramen Noodles Without The Seasoning Packet
• Salt And Pepper, to taste
• Bean Sprouts And Cilantro, For Garnish (optional)

1. In a medium saucepan, add coconut milk, water, soy sauce, garlic powder, onion powder, Sriracha sauce, spinach and carrots. Bring to a boil and add in ramen noodles. Stir until ramen noodles are cooked, about 3 minutes.
2. Remove from heat. Season with salt and pepper to taste if desired and serve.
3. Garnish with bean sprouts and cilantro if desired.
4. Note: depending on your heat preference, you can increase or decrease the amount of Sriracha hot chili sauce you use.

weight coconut milk, weight water, soy sauce, garlic, onion powder, chili sauce, ubc, ubc, noodles, salt, sprouts

Taken from tastykitchen.com/recipes/soups/coconut-ramen-noodle-soup/ (may not work)