Ramen Chicken Noodle Soup
Ingredients
Veggies
-
8
medium
carrots, diced
-
8
large
celery stalks, diced
-
½
medium
yellow onion, finely diced
-
8
oz.
mushrooms, chopped
-
1
medium
red pepper, finely diced
Spices and Flavorings
-
2
tablespoons
minced garlic
-
8
cups
chicken broth
-
1
15-oz. can
full-fat coconut milk
-
1
tablespoon
soy sauce
-
2
tablespoons
green curry paste
-
2
tablespoons
fresh ginger paste
-
2
tablespoons
fresh lemongrass paste
Meat
-
1.5
lbs.
boneless, skinless chicken breast
Noodles
-
8
oz.
Japanese-style ramen noodles
Optional Toppings
-
4
pieces
sliced green onion
-
1
medium
lime, sliced
-
1
piece
soft boiled egg
Instructions
- Heat a large pot over medium/high heat and add olive oil.
- Once the oil is fragrant, add the carrots, celery, and onion, and sauté for 2-3 minutes.
- Add mushrooms, garlic, and red pepper, and sauté for an additional 2-3 minutes.
- Stir in the chicken broth, coconut milk, soy sauce, curry paste, ginger, and lemongrass, whisking to combine.
- Add the chicken breast to the pot, ensuring it's submerged in the liquid, and bring to a boil.
- Reduce heat to low and simmer for 30 minutes.
- Prepare ramen noodles according to package instructions, then rinse with cold water and set aside.
- Remove the chicken breast, shred it, and return it to the pot.
- Add lime slices and green onions to the soup.
- If serving immediately, add ramen noodles to the pot, bring to a boil, and serve.
Nutrition Facts (estimated)
Servings
10
Calories
355
Total fat
17g
Total carbohydrates
31g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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