Thai Coconut Ramen
Yield 4 servings
2 teaspoon olive oil 1 tablespoon jalapeno 1 tablespoon ginger, minced 2 (14.5 oz) cans chicken broth 1 (14.5 oz) can coconut milk 1 teaspoon sriacha 1 teaspoon kosher shalt 1 1⁄2 cups shredded chicken 2 packages Ramen Noodles (no seasoning packet) 1⁄2 cup mushrooms, sliced 1⁄2 cup shredded cabbage 1⁄2 red bell pepper, sliced 1⁄4 cup cilantro, chopped Juice from 2 limes
Heat olive oil over medium-high heat. Saute jalapeno and ginger until fragrant and soft. Pour in chicken broth and coconut milk, sriracha, and salt, whisking until combined. Bring to a boil then add noodles and reduce to a simmer.
Add chicken, mushrooms, cabbage, and peppers. Cook 3-5 minutes. Remove from heat and stir in cilantro and lime just before serving.