The weather is getting hotter and the humidity, though not high, is enough for me to take notice. I can see there will be a lot of salads on the table, and as life is even more particularly busy right now, these will be nutritious but thrown on a plate without much thought.
You might be getting the idea that we love Thai food around here. I found my recipe at Cooking Classy and you can see the original post at this link.
Thai Chicken Ramen - 4 servings
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced, then diced into 1-1/2 inch pieces
1 cup carrots cut into matchsticks
4 green onions, divided and sliced (3 to be used in soup and 1 for garnish)
1 tablespoon Thai green curry paste
4 cups water
1 14 oz. can light coconut milk
1 tablespoon fish sauce
2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor
10 ozs. cooked chicken breast, shredded (from 1 lb. raw, once cooked it reduces to 10 ozs.)
1 tablespoon fresh lime juice
1/2 cup roughly chopped cilantro, divided
Unsalted peanuts and sesame seeds for garnish (optional)
Heat oil in a large pot over medium-high heat.
Add bell pepper, carrots and 3 of the green onions. Saute 1 minute, then add Thai green curry paste and saute 1 minute longer.
Stir in water and coconut milk and fish sauce.
Bring mixture to a boil.
Add the ramen, cover pot and boil for 4 minutes, stirring once halfway through.
Meanwhile add seasoning packets from Ramen to a bowl. Ladle out 1 cup of the water mixture from soup and stir into seasonings in bowl, then return to the pot.
Stir in the shredded chicken, lime juice and 1/4 cup of the cilantro.
Divide among 4 bowls, then top with more cilantro, remaining green onion, peanuts and sesame seeds.
I realize it probably changed the flavor dramatically, but it turned out great.
Thank you Jaclyn for this delicious recipe. I will try it again using the ingredients you recommended next time, as I am curious to see how the flavor changes. Please visit Cooking Classy as there are a lot of wonderful recipes for you to try.