I love a good kitchen hack, especially when this super easy Thai Coconut Lemongrass Ramen is the result. Yes, I did in fact use the cheapo-ramen noodle packets, and no I'm not sorry 'bout it. We're throwing away the seasoning packet and making these little noods into a bowl of creamy, spicy deliciousness with a little coconut milk, chicken broth, red curry paste, ginger, some lemongrass and chicken. Check out the recipe below!
EASY THAI COCONUT LEMONGRASS RAMEN
2 teaspoons vegetable oil
Fresh chopped cilantro
Juice of 1/2 lime more for serving
1 tablespoons soy sauce or fish sauce
2 small boneless skinless chicken breasts thinly sliced
2 pkg ramen noodles seasoning discarded
1 tablespoon Lemongrass Paste *See Notes
1 tablespoon Red Curry Paste
1/2 piece ginger peeled
2 cup chicken broth
15 ounce can coconut milk
In a medium-sized saucepan, heat oil over medium heat. Stir in curry paste and cook for 1 minute until very fragrant.
Stir coconut milk, chicken broth, ginger, and lemongrass paste into the curry paste until well combined. Bring to a simmer, turn heat to low and gently cook for 5 minutes.
Stir sliced chicken and ramen noodles into the broth, bring to a simmer, return heat to low and cook just until the chicken and noodles are cooked-- about 3 minutes.
Remove the chunk of ginger, and stir juice from 1/2 of a lime, soy sauce, and fresh cilantro into the soup and serve immediately.
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