Ingredients:

3 teaspoons coconut oil

1 lb. chicken strips

2 red bell peppers, cut into 1-inch strips

½ a large white onion, cut into 1-inch strips

1 cup broccoli, chopped

½ cup mushrooms, sliced

1 large carrot, cut into 1-inch strips

3 tablespoons yellow curry powder

2 tablespoons tamari sauce

5 cloves garlic, minced

2 tablespoons fresh ginger, minced

2 cups canned coconut milk

32 oz. vegetable broth

12 oz. rice noodles, cooked according to package

2 cups spinach, chopped

¹/³ cup cilantro, chopped

juice of 2 limes

1 tablespoon Sriracha-style hot sauce

Procedure: Cook the chicken strips in one teaspoon of oil till done (not browned) and set aside. In a large stockpot, warm the oil and sauté the onions, carrots, bell peppers, and broccoli just to soften them. Then add the ginger, curry powder, and tamari sauce; cook for a minute and add the coconut milk and vegetable broth and simmer for five minutes. Then add the noodles, spinach, and mushrooms; cook for about a minute and then turn off the heat and add the cilantro, lime juice, Sriracha. Finally, add the chicken and garnish with cilantro and red pepper and serve right away with lime wedges on the side.