Red Curry Chicken Ramen
with snow peas / bell peppers

Name: Red Curry Chicken Ramen
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Bell peppers, red, cubed; 2 cloves Shallots, chopped; 2 stalks Lemongrass, finely diced (sub 1 tsp lemongrass paste / stalk); 1 tsp Ginger, grated; 1 Jalapenos (opt), thinly sliced; 1 lb Chicken thighs, boneless and skinless, chopped; 1 Tbsp Oil, cooking; 1 Tbsp Red curry paste (sub any color curry paste); 5 cups Stock, any type; 1 cup Coconut milk, light; 2 tsp Fish sauce; 1/2 tsp Brown sugar; 1/4 cup Cilantro, leaves torn; 12 oz Snap peas or snow peas, fresh or frozen; 6 oz Noodles, any gluten-free, use soba noodles, rice noodles, or gluten-free spaghetti; 1 Tbsp Lime juice

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

A big bowl of spicy ramen is great for cooler weather - it is guaranteed to warm you right up! This version starts with a quick homemade stock made from a variety of aromatics and is finished with colorful vegetables.
Smarts: Use any type of gluten-free noodles in this soup - Asian noodles like soba or rice noodles will work or use gluten-free spaghetti. Just check the package for cook time.

Ingredients

Metric

Servings:

Red Curry Chicken Ramen:

Bell peppers, red - 1 , cubed
Shallots - 2 cloves , chopped
Lemongrass - 2 stalks , finely diced (sub 1 tsp lemongrass paste / stalk)
Ginger - 1 tsp , grated
Jalapenos (opt) - 1 , thinly sliced
Chicken thighs, boneless and skinless - 1 lb , chopped
Oil, cooking - 1 Tbsp
Red curry paste - 1 Tbsp (sub any color curry paste)
Stock, any type - 5 cups
Coconut milk, light - 1 cup
Fish sauce - 2 tsp
Brown sugar - 1/2 tsp
Cilantro - 1/4 cup , leaves torn
Snap peas or snow peas, fresh or frozen - 12 oz
Noodles, any gluten-free - 6 oz , use soba noodles, rice noodles, or gluten-free spaghetti
Lime juice - 1 Tbsp

Prep

Bell peppers / Shallots / Lemongrass / Ginger / Jalapenos - Prep as directed. Combine bell peppers, shallots, lemongrass, and ginger. Store jalapenos in a separate container. (Can be done up to 5 days ahead)
Chicken - Chop chicken into bite-sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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Make

Heat a wok or Dutch oven with oil over medium-high heat. Add bell peppers, shallots, lemongrass, and ginger and saute until fragrant, ~1 minute.
Add chicken and red curry paste and saute for another 2 to 3 minutes to get chicken started cooking.
Pour in stock, coconut milk, fish sauce, and brown sugar. Bring to a simmer and simmer for 4 minutes to let the flavors come together.
While soup simmers, tear leaves off cilantro stems.
Add snap peas and noodles to soup. Cover and simmer until noodles are tender (check the package for timing).
Remove soup from heat and stir in lime juice. Season soup with some more fish sauce or a pinch of salt if you’d like.
Ladle soup into bowls. Top with jalapenos and cilantro. Enjoy!

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