This Sunday turned out to be chilly and after a snow filled night I thought what better than a nice warming soup for lunch? This Thai Ramen Soup was found on a site that I have been frequenting recently called allrecipes.com. This is mostly due to a great app they have for the iPhone. It sounded reminiscent of my favorite Wagamama dish called Kare Lomen.
This dish incorporates chicken, onion and bell pepper in a coconut milk based broth with Thai flavors such as chili garlic paste and peanuts.
First I did the prep work. I cubed the chicken and sliced the pepper and onion into thin slices about 1″ long and added them to the slow cooker. In retrospect I would have gone against the recipe here and probably just added the pepper for the last hour, it was a little soft for my taste.
After this I went ahead and mixed the other ingredients in a bowl, peanut butter, coconut milk, Thai chili garlic paste, Ginger, garlic and soy sauce. Once whisked together I added this to the slow cooker along with the 2 cups if water called for. Set the cooker on high and cooked 4 hours.
The recipe then calls for you to add the ramen and cook another 20 mins on high. I did this and found the noodles to be a little soft. Next time I would probably just cook separate and add then in at the end.
This soup is great because you can top in with different flavor elements. I added julienned cucumber, scallions, cilantro, basil and one of my favorite Asian ingredients- sriracha sauce! This would have also been good with bean sprouts or a few chopped peanuts.
All in all I really liked the dish. It had good flavor and can easily be adapted to your personal tastes. I would make this again with the changes posted above.