I’ll be the first to admit ramen has not been my favorite food, or anywhere close to it, until now! Ramen soup was suggested to me to be featured as a comfort food recipe, and I thought it’d be a nice change since since I don’t normally cook ramen. I decided to go with Thai flavoring, add veggies and some chicken. This really turned out amazing!
Since this did make so much, and it’s only me around, I had some to put away for lunch which accidently caused the best thing ever! When you leave this in the fridge overnight it turns from a broth like soup to a creamy soup. The noodles soak up more of the broth and the flavor is even better. The noodles do go a bit soggy. So I guess it depends on your preference. I’ve actually started preparing this just to put in thr fridge for lunch for the week. (Picture of leftover soup at the bottom of the post).
If ramen isn’t your thing you could certainly replace with a different noodle, or even rice. You could also easily swap chicken for shrimp or tofu as well!
Prep Time: 30 mins (includes cooking chicken)
Cook Time: 15 mins.
2 red peppers, thinly sliced
1 cups thinly sliced (or matchstick) carrots
5 green onions, chopped
1/4 cup cilantro, chopped
2 chicken breasts, cooked and shredded
3 tbsp Red Curry paste
2 pks. of your fav. ramen
1 tbsp olive oil
3 cups water
1 14oz. can coconut milk
Chop up veggies. Shred chicken.
Heat oil in a large pot or pan. Add red pepper, carrots and 3 of the green onions. Sautee about 3 minutes. Add Red Curry paste, mix, sautee another 2 minutes. Add in water and coconut milk, stir, bring to a boil.
Add ramen, cover, boil about 5 minutes. Stir occassionally.
Add in chicken, juice from 1 lime, and 3/4 of your chopped cilantro. Stir.
Serve topped with the rest of the cilantro, green onion, and a lime wedge.
Leftover, creamier soup: