Thai Chicken Ramen Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
5 garlic cloves, minced
1 red bell pepper, sliced
1 cup of button mushrooms, sliced
1 cup of snap peas
1 cup of broccoli
1 small yellow onion, diced
2 tablespoon, minced ginger
48 ounces, chicken broth
2 Tablespoon lime juice
zest from 1 lime
1-2 bags of ramen noodles
1 (14ou) can coconut milk, full fat
1 tablespoon red chili paste
2 chicken breast, poached or rotisserie
Extra virgin olive oil
optional: bamboo shoots, Fresno chili peppers
In a Dutch oven over medium heat add 2-3 Tablespoon of extra virgin olive oil. Add diced onions and let cook for a few minutes, add the red bell peppers, broccoli, snap peas, mushrooms, cook 2-3 minutes, stirring constantly. Stir in ginger and garlic, cook for 1 minutes.
Add broth and stir until combined. Remove 1/2 cup of broth and add the chili paste to broth and mix well. Once paste is dissolved add back into dutch oven. Add ramen and chicken bring to boil.
Reduce heat and let simmer for 10 minutes.
Stir in coconut milk (start with about half the coconut milk until desired flavor), lime juice and lime zest and let heat up. Add cilantro and basil Stir everything together and serve immediately.
You could use shrimp in replace of chicken for this recipe.
3/4 of can of coconut milk will work too if you don’t want as creamy and more broth-y.
I serve with lime and sriracha, this isn’t super spicy so kids will eat it.