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This Spicy Thai-Style Ramen Recipe Will Warm You Right Up

posted in Food & Drink > Recipes
11/26/2016
  • 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)

    1. 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.
    2. Remove chicken from the pot and shred. Add chicken back to the pot along with noodles; cook until noodles are soft.
    3. Season with salt and pepper. Garnish with sliced chiles and cilantro.

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