Thai Ramen Soup Soooo Good

This soup is the easiest to whip up.  No lie.  No joke.  You just throw it all together and you stand back and say . . . “ look at me, I am fancy”

* The only problem is that this recipe only serves 4

*Can make with rice noodles to make gluten free for quincy.

Thai Coconut Ramen

yield 4 servings

Ingredients

• 2 teaspoon olive oil
• 1 tablespoon jalapeno
• 1 tablespoon ginger, minced
• 2 (14.5 oz) cans chicken broth
• 1 (14.5 oz) can coconut milk
• 1 teaspoon sriracha
• 1 teaspoon kosher salt
• 1 1/2 cups shredded chicken
• 2 packages Ramen Noodles (no seasoning packet)
• 1/2 cup mushrooms, sliced
• 1/2 cup shredded cabbage
• 1/2 red bell pepper, sliced
• 1⁄4 cup cilantro, chopped
• Juice from 2 limes

Heat olive oil over medium-high heat.

 Saute jalapeno and ginger until fragrant and soft. ( sautéing these makes their flavor milder)

Pour in chicken broth and coconut milk, sriracha, and salt, whisking until combined. Bring to a boil then add noodles and reduce to a simmer. ( I don’t always use saracha and it is totally just fun - the jalepeno Akon is just enough flavor)

Add chicken, mushrooms, cabbage, and peppers. 

*use any vegetable in you fridge - broccoli, carrots, peppers, snow peas, edamame . . . Whatever is in that fridge of yours.

Cook  3-5 minutes. Remove from heat and stir in cilantro and lime - even avocado or crushed peanuts just before serving.