Nutrition facts per serving: 454 cal., 25 g total fat (12 g sat. fat), 44 nig chol., 1,087 mg sodium, 3 3 g carbo., 4 g fiber, 26 g pro.

In a 4-quart Dutch oven cook chicken in 1 tablespoon of hot oil over medium-high heat for 3 to 4 minutes or until no longer pink and lightly browned.
Remove; set aside.
Add remaining oil to pan.
Add garlic, ginger, curry paste, and cumin; cook and stir for 30 seconds.
Stir in water, coconut milk, carrot, broccoli, sweet pepper, and noodles (set seasoning packets aside).
Bring to boiling; reduce heat.
Simmer, covered, for 3 minutes.
Stir in cooked chicken, pea pods, contents of ramen noodle seasoning packets, soy sauce, and lime juice, then stir in the basil and cilantro.
Serve in soup bowls.