This is an authentic, ‘home-style’ dish served in Taiwanese homes. You can vary the easy-to-buy ingredients however you want to yield as many servings as you want. Try adding a couple of tablespoons of whole kernel corn. Super easy to make, kids can do it too! Tender noodles coupled with subtle chicken broth, all with succulent pieces of chicken, exotic shitake mushrooms and a slow-simmered egg … my favorite rainy-day meal!
Asian Chicken Noodle Soup
30 minutes to prepare serves 8-10
INGREDIENTS
1 (32 oz.) package low-sodium chicken broth
2 (15 oz.) cans coconut milk
1 (4.3 oz.) package dry ramen noodles, seasoning packet discarded
2 cups cooked chicken breast, shredded
1 tablespoon coconut oil
1 yellow onion, finely chopped
2 red bell peppers, seeds removed, finely chopped
1 carrot, peeled, finely chopped
3 cloves garlic, minced, plus extra for garnish
1/3 cup green onions, finely chopped
1/3 cup fresh cilantro, chopped
1-inch piece fresh ginger, peeled and grated
2 tablespoons soy sauce
1 tablespoon sriracha or preferred hot sauce
2 teaspoons curry powder
Kosher salt and freshly ground pepper, to taste
Lime wedges, garnish
PREPARATION
Heat coconut oil in a large pot over medium-high heat and sauté onion, bell pepper and carrots for 6-8 minutes, or until softened.
Season with salt and pepper, then add garlic and ginger and cook for 1 minute, or until fragrant, then stir in curry powder, soy sauce and sriracha.
Pour in chicken broth and bring to a boil, then reduce to a simmer and stir in coconut milk, chicken, cilantro, green onions and ramen noodles.
Cook according to package direction (of the noodles), or until noodles are al dente, then garnish with cilantro or green onions and fresh limes.
Transfer to serving bowls and enjoy!
From: allrecipes.com
