THAI RAMEN

Photography by Kelly Moore Clark
Written and Styled by Maré Brennan

No tricks here! This quick and easy Thai peanut chicken ramen is packed with bold, spicy flavor and makes the perfect cozy fall treat.

WHAT YOU NEED:
1 lb of boneless, skinless chicken breasts, sliced
2 Tbsp flour 
3 Tbsp salted butter
1 Tbsp tamari 
4 cloves garlic, chopped
1 Tbsp sesame seeds
4 cups chicken bone broth
1 can (14 oz) coconut milk
¼ cup tamari or soy sauce
2 Tbsp fish sauce
1/3 cup creamy peanut butter
¼ cup Thai red curry paste
2 cups chopped kale
1 bell pepper, chopped
1 Tbsp fresh grated ginger
3 squares ramen noodles
1/3 cup fresh cilantro

HOW TO MAKE:
In a soup pot, toss the chicken with flour. Add 2 tablespoons butter and set the pot over medium heat. Cook until crispy, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari sauce, garlic and sesame seeds. Cook another minute, then remove the chicken from the pot. If you would like crispier, more golden chicken, put chicken on baking pan in oven set at 250 degrees for 10-15 minutes. 

In the pot, add broth, coconut milk, tamari, fish sauce, peanut butter, Thai red curry paste, bell pepper, kale and ginger. Set over medium heat on the stove and bring to a simmer. Reduce the heat to medium low and simmer 5 more minutes or until the kale is tender. 

Bring the soup to a boil over high heat. Stir in noodle and cilantro. Turn heat to low and let sit for 5 minutes or until the noodles are soft. 

Ladle the soup into bowls and top with the crispy chicken and freshly chopped cilantro.