Kids Chicken Ramen

 

A easy and non-spicy quick chicken ramen soup dish that is a terrific way to introduce youngsters to different cuisines!

 

Ingredients

1 tablespoon coconut oil

1 medium onion, diced

1 red pepper, chopped

2 cloves garlic, minced

2 inches fresh ginger, peeled and minced

1 tablespoon green curry

1 carrot, shredded

2 (14-oz.) cans coconut milk

1 quart chicken stock

1 pound shredded chicken

1 cup sweet peas

1 package ramen

Salt and pepper

Limes, garnish

Fresh cilantro, garnish

 

Use leftover chicken, buy a rotisserie chicken and shred it, or blanch 1 pound of chicken breasts in lightly salted, barely boiling water until cooked through 12-15 minutes, then cool and shred.

 To begin, melt coconut oil in a big, sturdy saucepan over medium heat. Once the coconut oil has melted and heated, add the onions and peppers and sauté for a few minutes, or until tender. Combine the garlic, ginger, and curry paste in a mixing bowl. One  minute in the pan you will cook it as you stir.

Bring to a boil with the shredded carrot, coconut milk, and chicken stock. Simmer the soup for a few minutes to thicken.

Reduce the heat to low and add the shredded chicken and peas. Simmer for a few minutes to let flavors to blend. Season soup with salt and pepper to taste. Add 1 package of ramen noodles to the soup just before serving.

Whenever the noodles are done, top the soup with limes and fresh cilantro.