Week 208: Thai Chicken Ramen Soup

Happy Thursday!!

On the menu for TUESDAY, DECEMBER 6th 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 cold winter night!

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 will add them when you heat up your dinner. This prevents the ramen from soaking up all your broth and becoming mushy.

My bread companion this week is CHALLAH, a soft, eggy bread coated in everything bagel seasoning. Nothing goes together better than challah and chicken soup, regardless of the ethnic seasoning in it!!