Week 178: Thai Chicken Ramen Soup

Happy Thursday!!

On the menu for TUESDAY, NOVEMBER 16th is THAI CHICKEN RAMEN SOUP with MULTISEED 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 cool fall evening!

The soup begins by sautéing the diced 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 will add them when you heat up your dinner. This prevents the ramen from soaking up all your broth and becoming mushy.

The bread companion this week has quickly become a customer favorite, MULTI-SEED BREAD. This delicious bread is dark, slightly sweet and has a satisfying crunch from the multi-seed topping. The light sweetness from this bread will be a perfect compliment to this tasty soup.

On the menu for dessert this week are MAPLE BROWN SUGAR COOKIES. With big flavor, crisp edges and chewy centers, these maple brown sugar cookies are delicious! These are unbelievably chewy and soft in the center, loaded with brown sugar, filled with maple syrup and topped with a maple icing. They are absolutely one of my favorite cookies! - Jenny from Jenny Sue Delights