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This Spicy Thai-Style Ramen Recipe Will Warm You Right Up
Food & Drink
1 tablespoon olive oil 1 small onion, thinly sliced 3 teaspoons minced ginger 2 garlic cloves, minced 2 cups sliced shiitake mushrooms 1 Fresno chili (or more depending on your spice tolerance), thinly sliced (plus more for garnish) 1 teaspoon salt 1 1/2 cups cubed butternut squash 3 cups chicken broth 1 can light coconut milk 1/2 cup pumpkin puree 2 teaspoons red curry paste 2 small chicken breasts (about 3/4 pound) 3 ounces Chinese ramen noodles (not fried)
In a large pot, heat olive oil over medium-high heat. Add onion, ginger, and garlic. Sauté until softened, about 5 minutes. Add mushrooms and chiles, and then sauté another 2-3 minutes. Add salt and butternut squash. Cook for another minute. Add chicken broth, coconut milk, pumpkin puree, red curry paste, and chicken. Reduce heat to a simmer until chicken is cooked through, 7-8 minutes.
Remove chicken from the pot and shred. Add chicken back to the pot along with noodles; cook until noodles are soft.
Season with salt and pepper. Garnish with sliced chiles and cilantro.