Thai Ramen Noodle Chicken Soup
Tasty with bright Thai flavors, this chicken soup cooks up quickly thanks to ramen noodles and leftover or rotisserie chicken. If you're using the economical packs of dried ramen noodles, be sure to discard the flavor packet - you don't need it!
Servings 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 leeks well cleaned and chopped
- 1 small onion diced
- 1 carrot chopped
- 1 celery rib chopped
- 1 tablespoon minced lemongrass
- 1 tablespoon minced ginger
- 2 cloves garlic minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon red Thai curry paste
- 6 ounces shiitake mushrooms sliced
- 4 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon tamari soy, or fish sauce
- 1 tablespoon brown sugar
- 2 cups cooked chicken chopped or pulled (leftovers work great)
- 1 kaffir lime leaf optional
- 1 3 ounce package ramen discard seasoning packet
- 1 baby bok choy sliced
- 1 green onion sliced
- salt and black pepper to taste
Instructions
- Heat oil in a 3 or 4 quart pot over medium until shimmering. Add the leeks, onion, carrot, celery, lemongrass, ginger, and garlic, and sauté until softened (6-8 minutes). Scootch the vegetables to one side and add the sesame oil and curry paste. Stir until fragrant, then mix in with the vegetables.
- Add the mushrooms, the chicken broth, plus the vinegar, tamari (or soy or fish) sauce, and brown sugar. Increase heat to medium-high. When the soup begins to bubble, add the chicken and kaffir leaf, and reduce heat to medium-low (enough to maintain a gentle simmer). Cook for at least 15 minutes, to let the flavors combine. Add the ramen noodles and cook 5 minutes more. Taste, and adjust the salt and pepper.
- A few minutes before serving, fish out the kaffir leaf, then add the bok choy and green onions and stir to heat through.