Thai Ramen Soup recipe


2 lbs. boneless chicken thighs
1 onion
1-2 green bell peppers (2 small or 1 large)
1 can low fat coconut milk
1 piece ginger, grated (about 1″ worth)
1 tbs. soy sauce
1/2 cup peanut butter
2 minced garlic cloves
1-2 tbs. Thai garlic chili paste
2 (3 oz.) packages of ramen noodles

Optional toppers:
Chopped cilantro
Chopped basil
Sriracha sauce
Julienned cumcumber
Bean sprouts
Chopped peanuts

1. Thinly slice the bell pepper and onion into 1″ long pieces. Cube the chicken. Mix coconut milk through chili paste in a bowl until uniform.

2. Combine all ingredients into slow cooker minus the bell pepper and ramen noodles. Set on High and cook for 4 hours.

3. After 3 hours, remove lid and add bell pepper.

4. Once cooker only has about 10 minutes to go, cook noodles as directed on packaging. Add cooked noodles to soup after the timer goes off.

4. Serve soup topped with ingredients of your choice.



About annsley423

I work in Boston at an online retail company called I work within the Order Processing department, trying to stop fraudulent orders among other tasks. My company has a large catalogue of kitchen items, which has been both helpful (to my cooking) and detrimental (to my wallet). I am a self taught cook, learning mostly from watching cooking shows and doing trial and error within my own kitchen. I am making this blog as a way to share ideas and successes, as well as curb boredom in my small apartment. In my spare time besides cooking, I like to read, take pictures and have fun with my friends. I am also trying to learn more about wine and hopefully that will eventually be incorporated within the blog as well.
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