Week 146: Thai Chicken Ramen Soup
Hello and Happy Thursday!
Last fall, a new soup that stood out that I was looking forward to offering again was my Chicken Ramen Soup. However, I ran into a little issue ..... I cannot find the recipe. I've looked high and low and while I can visualize it (it was ripped out of some unknown magazine), I still cannot find it so I decided to start over.
This led me to one of my favorite food blogs, Half Baked Harvest. If you haven't visited her site yet or followed her on Instagram, I highly recommend you do so!! Tieghan uses simple ingredients to create fabulous meals that are easy to cook and will please your entire family. I found her recipe for Thai Chicken Ramen and used it as a starting point to create my own version. And, of course, I'm so happy that I had to re-create this soup for you because I think this version of chicken ramen soup is even tastier than the one I offered last year.
On the menu for TUESDAY, NOVEMBER 17th is THAI CHICKEN RAMEN SOUP with CHALLAH. 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 with sauteing 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, 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 will prevent the ramen from soaking up the broth and becoming mushy.
My bread companion this week is Challah, a beautifully braided bread made with eggs, flour, and honey. Normally, I finish my challah with everything bagel seasoning but for this soup, it'll be perfect without it.
On the menu for dessert are ANDES MINT COOKIES - back by popular demand! If you are a fan of mint and chocolate, these cookies are for you! They are soft, chewy and loaded with Andes Mints- Jenny from Jenny Sue Delights