Thai Coconut Soup

lightly adapted from ourbestbites.com

1 tsp olive oil
1 1/2 tbsp minced jalapeño pepper
1 1/2 tbsp fresh minced ginger, or 1 ½ teaspoons ground dry ginger
2 14.5 oz cans chicken broth
1 13.5 oz can coconut milk or light coconut  milk (about 1 3/4 cups)
1/2 teaspoon kosher salt
2 packages ramen noodes (discard seasoning packets)
optional: ¾ cup sliced mushrooms
1 ½ tablespoon fresh lime juice
2 tablespoon chopped cilantro
1 cup diced or shredded cooked chicken
1 1/2 tbsp chopped green onions

Heat a medium-sized pot to medium-high heat on stove top. Add olive oil, jalapeño, and ginger (if using fresh ginger). Cook for 1-2 minutes, stirring frequently, until jalapeño and ginger are softened and fragrant. If using ground ginger, add now and stir. 

Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil. Reduce to simmer and add noodles, chicken and mushrooms. Simmer 3-5 minutes, until noodles are softened. 

Remove pot from heat and stir in lime juice and cilantro. Ladle into serving bowls and garnish with green onions. Serve immediately. Serves 4-6.

Note:  This type of noodle absorbs liquid exceptionally fast, so you should serve the soup immediately. If you know you need to keep the soup warm for a while before serving, wait to add the noodles until a few minutes before you’re ready to serve.

Husband rating: 4 stars

Boys said: thumbs up (anything with Ramen noodles will get their vote!)