Description

This comforting soup features tender shredded chicken and springy ramen noodles immersed in a rich, creamy broth. Sliced carrots, earthy mushrooms, and a hint of red chili contribute both texture and a gentle warmth, balanced by fresh green onions and cilantro. The savory and subtly spicy flavors create an inviting and satisfying meal, perfect for a revitalizing experience.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breast
4 cups chicken broth
1 can (13.5 ounces) full-fat coconut milk
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 red chili, thinly sliced (or 1 teaspoon chili garlic sauce)
1 cup sliced carrots
1 cup sliced cremini mushrooms
2 tablespoons soy sauce
1 tablespoon fish sauce (optional, for depth)
1 teaspoon lime juice
2 blocks instant ramen noodles (discard seasoning packets)
2 green onions, sliced, for garnish
Fresh cilantro, for garnish
Salt and black pepper to taste

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken breast and cook for 6-8 minutes per side, or until cooked through. Remove chicken, let cool slightly, then shred using two forks. Set aside.
In the same pot, add grated ginger, minced garlic, and sliced red chili (if using fresh chili). Sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and coconut milk. Bring the mixture to a gentle simmer.
Add the sliced carrots and mushrooms to the simmering broth. Cook for 5-7 minutes, or until vegetables are tender-crisp.
Stir in the soy sauce, fish sauce (if using), and lime juice. Season with salt and black pepper to taste.
Add the ramen noodles to the pot and cook according to package directions, typically 2-3 minutes, until tender.
Return the shredded chicken to the pot and heat through for 1-2 minutes.
Ladle the soup into bowls. Garnish generously with sliced green onions and fresh cilantro before serving.

Notes

Adjust the amount of red chili or chili garlic sauce to suit your preferred spice level.

For extra vegetables, consider adding spinach, bok choy, or bell peppers during step 4.

Do not overcook the ramen noodles; they can become mushy if left in the hot broth for too long.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 480
Fat: 22g
Carbohydrates: 38g
Protein: 35g