Week 244: Thai Chicken Ramen Soup

Happy Thursday!!

Thank you all for your patience while I was away these past two weeks, I went on a little adventure with my hubby. We had a lovely time and ate some amazing food that I can hopefully incorporate into a new soup in the near future!

On the menu for TUESDAY, MARCH 12th is THAI CHICKEN RAMEN SOUP with ITALIAN SUPERMARKET 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 cold, winter evening!

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.

The bread companion this week is my ITALIAN SUPERMARKET BREAD. Just like the name says ... it's a fresh loaf of bread that tastes like the loaves of Italian bread you used to be able to pick up from the supermarket. It has a crispy exterior with a nice chewy bite and is coated in sesame seeds. It is simple, but tastes anything but.

On the menu for dessert are SALTED CARAMEL SNICKERDOODLES. When you bite into this cookie, you’ll have a nutty brown butter flavor (from using my browned butter technique) along with a gooey sweet caramel center. The cookies are still very soft and rolled in cinnamon and sugar. You don’t want to miss trying out this fun spin on a classic cookie!