Cooked - Thai Ramen Noodle Chicken Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Ramen Noodle Chicken Soup

4.0

1 tablespoon olive oil

2 leeks (well cleaned and chopped)

1 small onion (diced)

1 carrot (chopped)

1 celery rib (chopped)

1 tablespoon minced lemongrass

1 tablespoon minced ginger

2 cloves garlic (minced)

1 teaspoon toasted sesame oil

1 tablespoon red Thai curry paste

6 ounces shiitake mushrooms (sliced)

4 cups chicken broth

1 tablespoon rice vinegar

1 tablespoon tamari (soy, or fish sauce)

1 tablespoon brown sugar

2 cups cooked chicken (chopped or pulled (leftovers work great))

1 kaffir lime leaf (optional)

1 3 ounce package ramen (discard seasoning packet)

1 baby bok choy (sliced)

1 green onion (sliced)

Salt and black pepper to taste

Heat oil in a 3 or 4 quart pot over medium until shimmering. Add the leeks, onion, carrot, celery, lemongrass, ginger, and garlic, and sauté until softened (6-8 minutes). Scootch the vegetables to one side and add the sesame oil and curry paste. Stir until fragrant, then mix in with the vegetables.
Add the mushrooms, the chicken broth, plus the vinegar, tamari (or soy or fish) sauce, and brown sugar. Increase heat to medium-high. When the soup begins to bubble, add the chicken and kaffir leaf, and reduce heat to medium-low (enough to maintain a gentle simmer). Cook for at least 15 minutes, to let the flavors combine. Add the ramen noodles and cook 5 minutes more. Taste, and adjust the salt and pepper.
A few minutes before serving, fish out the kaffir leaf, then add the bok choy and green onions and stir to heat through.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 47 weeks ago

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