THAI CHICKEN RAMEN SOUP

This soup most definitely exceeded our expectations. Huge huge flavor in this simple soup whether served for lunch or dinner.  Now if you like your soup on the "spicy hot" side add extra fresh cracked pepper and Thai Red Curry Paste.  This can certainly be made vegetarian/vegan using Vegetable stock omitting chicken and adding in seared Tempeh would be a nice addition.

3/4 lb. skinless boneless chicken breast or chicken tenders cut into small pieces 1/2 inch or so, season with salt and fresh cracked pepper.

2 Tblsp. Extra Virgin Olive Oil

1 large minced garlic clove

1 finely sliced shallot

1 cup finely shredded cabbage (use a knife to finely shred)

1 cup finely sliced fresh spinach, sliced lengthwise

1 grated carrot - box grate using the large grate

2 green onions sliced diagonally

1/2-2/3 cup roughly chopped cilantro including stems

1 rounded tsp. Thai Red Curry Paste

3 Tblsp. smooth peanut butter

2 Tblsp. fresh finely minced or grated ginger

4 cups chicken broth

2 Tblsp. white vinegar or Rice Vinegar

2-3 Tblsp. Gluten free Tamari or Gluten free Soy Sauce -  gauge by your own taste

3 squares Lotus Gluten Free Ramen Noodles (cook separately as per directions)

Heat up a dutch oven on low/medium heat.  Add the chicken, the garlic and shallot sauteing until fragrant and chicken is cooked (do not overcook). Remove the chicken to a plate and set aside. Don't worry if your chicken is still pink, it will cook in the hot soup.   Then add in the ginger, peanut butter, and Thai curry paste.  Mix/Stir in the pot and heat just until melted through.  Pour in the Chicken stock, Soy Sauce and vinegar whisking well, then add in the cabbage, spinach, and grated carrot.  Bring a pot of salted water to boil for the Ramen Noodles and cook as per directions timing with the soup.  Cook the soup/veggies on low simmer for 12 minutes, then add in the cooked chicken, green onions and cilantro at the end just before serving.

Once the Ramen Noodles are cooked, drain.  Add the noodles to your bowl and ladle in the hot soup over the noodles.

Tomorrow will be great leftovers!

Ina Gawne
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