Spicy Ramen Soup

Who doesn't love Ramen? It's so delicious and you can pretty much throw in whatever you'd like and it'll still be good. I decided to go for a spicier route and it came out perfect! I used a coconut and chicken base for my dish to recreate some popular Asian flavors. The colorful vegetables I used added that perfect cool balance against the sriracha heat! Top this with fried wonton strips, some fresh cilantro, and a lemon wedge for the perfect bowl of ramen.

Topping the soup with some wonton strips adds a great crunchy texture to it all!

The creamy coconut milk brings down the heat of the sriracha in a perfect balance of flavors.

My husband is a huge fan of Ramen. It's his go-to when I'm not cooking for the day. I decided to give Ramen a go myself and make it into a creamier and more soup-like dish combined with very filling ingredients! I added some protein, vegetables, and spices that came together so perfectly!

The soup definitely had some heat, but you can tone it down by adding more coconut milk or choosing to leave the cayenne pepper out of the recipe! Enjoy!

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Prep Time: 10 minutes Serves: 2 People

Cook Time: 25 minutes

Total Time: 35 minutes

INGREDIENTS

• 1 Boneless, Skinless Chicken Breast, cooked and shredded

• 2 Tbsp. Coconut Oil

• 1 Yellow Onion, chopped

• 1/2 Red Bell Pepper, chopped

• 1/2 Green Bell Pepper, chopped

• 1/4 cup Shredded Carrots

• 3 Cloves Garlic, minced

• 1 Tbsp. Curry Powder

• 1 tsp. Garlic Sriracha Spice

• 1 tsp. Salt

• 1/2 tsp. Black Pepper

• 1/4 tsp. Cayenne Pepper

• 3 oz. of Canned Coconut Milk, unsweetened

• 3 cups Chicken Broth

• 2 packages Instant Ramen, keeping one of the chicken powder packets it comes with for seasoning

• 1/4 cup Fresh Cilantro, roughly chopped

• Wonton Strips

• Lime Slices

INSTRUCTIONS:

1. In a medium skillet over medium heat, cook the chicken breast (seasoned lightly with salt and pepper) for about 5-7 minutes. Shred with a fork.

2. In a medium-sized pot, heat 2 Tbsp. of coconut oil over medium-high heat.

3. Add in the onions, red peppers, green peppers, and carrots and cook them for about 5 minutes.

4. Stir in the garlic and cook for about one minute, until fragrant.

5. Add in the curry powder, garlic sriracha, salt, pepper, and cayenne pepper. Coat the vegetables evenly.

6. Pour in the chicken broth and coconut milk and allow to reach a simmer.

7. Add in the chicken, ramen, one of the chicken seasoning packets, and cilantro.

8. Allow to cook for 6-8 minutes until ramen is al dente.

9. Top with wonton strips, more cilantro, and a lime slice.

10. Enjoy!