Red Curry Chicken Ramen
with zucchini noodles / 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 1/2 lbs Chicken thighs, boneless and skinless, chopped; 12 oz Zucchini, spiralized, cut into ribbons with a peeler, or cubed; 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; 1/4 cup Cilantro, leaves torn; 12 oz Snap peas or snow peas, fresh or frozen; 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 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.

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 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

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)
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

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, and fish sauce. 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 zucchini noodles and simmer until zucchini is tender (about 1 minute for zucchini noodles and 4 to 5 minutes for zucchini cubes).
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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