Chicken Curry Big Bowl

1 lb. boneless, skinless chicken breasts, cut into 1" cubes
1 TB. cooking oil
8 cloves garlic, minced
4 tsp. fresh ginger, grated
1-2 tsp. curry powder
1/4 tsp. ground red pepper
1 tsp. cumin
1 cup water
1 14oz. can unsweetened coconut milk
1 cup carrots, shredded
2 cups small broccoli florets
1 med. red pepper, sliced thin
2 pkgs. chicken flavored ramen noodles
1 cup snow pea pods, halved
2 TB. soy sauce
4 tsp. lime juice
basil, slivered, optional
1/3 C. cilantro, chopped, optional

In a large pot or dutch oven cook chicken in oil over med-high heat for 3-4 minutes until no longer pink and lightly browned. Remove and set aside. Add another TB. oil if necessary, and add garlic, ginger, curry and cumin and stir for 30 seconds. Stir in water, coconut milk, carrots, broccoli, pepper and noodles (set aside seasoning packets). Bring to a boil, reduce heat. Simmer covered for 3 minutes. Stir in cooked chicken, pea pods, contents of seasoning packets, soy suace and lime juice. Cook another 2-3 minutes. Stir in basil and cilantro and serve in soup bowls. Makes 6 servings.

Submitted by: Lisa