ELEVATING A PANTRY STAPLE
Resorting to ramen for a quick meal doesn’t have to be a sad cliché anymore. With the addition of some healthy toppings and a tasty broth, you can really transform this stereotypical college kid meal into an impressive weeknight dinner. During the chilly autumn and winter months, you definitely can’t go wrong with a comforting noodle soup! I especially like throwing this together when I’m feeling a little under the weather because the spicy broth helps to clear congestion and can help soothe the throat, and ginger is known for various health benefits as well.
VEG OUT IN THE KITCHEN, NOT THE COUCH
I’ve chosen mushrooms, cabbage, and bell peppers since they are popular vegetables in Thai cuisine, but the nice thing about a dinner like this is it’s a great way use up other vegetables you have sitting idly in your fridge. Tomato wedges, corn kernels cut off the cob, or bok choy are a few other additions or substitutions you could use. I’ve suggested a 3-5 minute cook time for the vegetables, but feel free to adjust this depending on how soft or firm you prefer your vegetables. I absolutely love how colorful this dish is; it’s definitely a fun twist on “tasting the rainbow,” and is a great vehicle for serving veggies to kids.
SPICE IT UP
Sautéing the jalapeno and ginger will mellow out their bold flavors a bit so they don’t overpower the rest of the ingredients. Combined with the chicken broth and coconut milk, we end up achieving quite a complex tasting soup with a small number of ingredients. For those who aren’t a fan of spicy flavors, simply omit the sriracha and jalapeno. The last-minute addition of cilantro and lime adds a boost of freshness and is also a beautiful finishing touch.
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 sriracha
- 1 teaspoon kosher salt
- 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.