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Week of 11/4/19

Red Curry Chicken Ramen
with zucchini noodles / snow peas / bell peppers

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Red Curry Chicken Ramen
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 spiralized zucchini or zucchini cut into ribbons with a peeler to create the 'noodles' in this paleo ramen. If you're short on time, you can also just chop the zucchini and simmer it until tender.
Tags
Freezer Friendly
Proteins
Chicken, non-ground
Cuisines
Asian - Thai
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Ingredients

Metric
Servings:
4
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 1/2 lbs , chopped
  • Zucchini - 12 oz , spiralized, cut into ribbons with a peeler, or cubed
  • 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
  • Cilantro - 1/4 cup , leaves torn
  • Snap peas or snow peas, fresh or frozen - 12 oz
  • Lime juice - 1 Tbsp

Prep

  1. 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)
  2. Chicken - Chop chicken into bite-sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice zucchini into cubes.) (Can be done 1 day ahead)

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Make

  1. 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.
  2. Add chicken and red curry paste and saute for another 2 to 3 minutes to get chicken started cooking.
  3. Pour in stock, coconut milk, and fish sauce. Bring to a simmer and simmer for 4 minutes to let the flavors come together.
  4. While soup simmers, tear leaves off cilantro stems.
  5. Add snap peas and zucchini noodles and simmer until zucchini is tender (about 1 minute for zucchini noodles and 4 to 5 minutes for zucchini cubes).
  6. 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.
  7. Ladle soup into bowls. Top with jalapenos and cilantro. Enjoy!

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