Creamy Green Curry Chicken Ramen
Description
Ramen noodles have never tasted this good with the additions of creamy coconut milk, Thai curry paste, ginger, chiles, chicken, and vegetables.
Ingredients
•
1 tablespoon vegetable oil
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1 jalapeno pepper, seeded and minced
•
2 cloves garlic, minced
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1 teaspoon grated fresh ginger
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1 lime, zested
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2 cups shredded deli rotisserie chicken
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2 (13 1/2 ounce) cans coconut milk
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3 cups chicken stock
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1/4 cup green curry paste
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2 tablespoons soy sauce
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1 tablespoon fish sauce
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1 tablespoon brown sugar
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1/2 teaspoon dried basil
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2 (3 ounce) packages ramen noodles (without flavor packet)
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8 (6 ounce) packages snow peas
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1 red bell pepper, chopped
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1/4 cup chopped fresh cilantro
Directions
1
Heat oil in a large pot over medium heat. Add jalapeño, garlic, ginger, and lime zest; cook and stir for 1 minute. Add shredded chicken and stir until well blended, about 30 more seconds.
2
Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil; stir well. Bring to a simmer, stirring occasionally.
3
Add ramen noodles, snow peas, and bell pepper; cook until noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
4
Serve hot garnished with cilantro.