THAI CHICKEN RAMEN SOUP & MULTI-SEED BREAD
Happy Thursday!
As we reach the end of soup season, I pick soups that will make the most people happy ... and this week's soup is by far one of my most requested ones!!
On the menu for TUESDAY, MAY 13th is THAI CHICKEN RAMEN SOUP with MULTI-SEED BREAD. My Thai Chicken Ramen Soup is filled with fresh veggies, tasty bites of chicken and slurp-worthy ramen noodles. It features a creamy and flavorful broth that has a little spicy kick, which makes it the perfect soup to enjoy on a spring evening with your family!
The soup begins by sautéing the chicken, sliced mushrooms, red peppers, fresh ginger and garlic in olive oil. Once the veggies are softened, homemade chicken stock, coconut milk, soy sauce, fish sauce, honey, a little red curry paste and sunflower butter are added.
The sunflower butter adds the creaminess and nutty flavor that peanut butter would add, but allows those with nut-allergies to still enjoy the soup. Once the soup comes to a boil, fresh lime juice, spinach, toasted sesame oil and cilantro finish off the soup. The ramen noodles will be delivered separately, you add them when you heat up your dinner. This prevents the ramen from soaking up all your tasty broth and becoming mushy.
My bread companion this week is my MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. Not only is it fantastic fresh from the oven, if you can save some for breakfast it makes the best toast!!
