THAI RAMEN PUMPKIN SOUP

March 9, 2015

When my husband was unloading the groceries and saw a pack of ramen, work stopped for a line of questioning. The man knows his wife would not be one to eat packaged chicken ramen soup and was very curious to know why I would have possibly purchased it.

Maybe there is a way to buy just ramen noodles (strictly ramen noodles, not the ramen noodle soup it has become shorthand for), but I could not find it at my grocery store. And just as well because I can ditch the “seasoning” packet (I shutter) and just use the noodles in this flavorful thai soup.

THAI RAMEN PUMPKIN SOUP from Rachel SchultzTHAI RAMEN PUMPKIN SOUP
Serves 5-6

1 tablespoon olive oil
1 onion, sliced
3 teaspoons ginger, minced
2 garlic cloves, minced
2 cups shitake mushrooms, sliced
1 teaspoon salt
3 cups chicken broth
15 ounces light coconut milk
3/4 cup pumpkin puree
2 teaspoons sriracha
2 chicken breasts
4 ounces ramen noodles

Heat onion, olive oil, ginger, and garlic in a skillet over medium heat for 5 minutes. Add mushrooms and cook for 2-3 minutes longer.

THAI RAMEN PUMPKIN SOUP from Rachel Schultz

Add coconut milk, broth, pumpkin, sriracha, and chicken breasts. Simmer until chicken is full cooked. Remove chicken breasts and shred. Return to soup with ramen noodles. Stir noodles until tender. Season with salt & pepper. Top with cilantro and additional sriracha.

thai-ramen-pumpkin-soup-from-rachel-schultz-3-copy

THAI RAMEN PUMPKIN SOUP
 
Author:
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 3 teaspoons ginger, minced
  • 2 garlic cloves, minced
  • 2 cups shitake mushrooms, sliced
  • 1 teaspoon salt
  • 3 cups chicken broth
  • 15 ounces light coconut milk
  • ¾ cup pumpkin puree
  • 2 teaspoons sriracha
  • 2 chicken breasts
  • 4 ounces ramen noodles
Instructions
  1. Heat onion, olive oil, ginger, and garlic in a skillet over medium heat for 5 minutes.
  2. Add mushrooms and cook for 2-3 minutes longer.
  3. Add coconut milk, broth, pumpkin, sriracha, and chicken breasts. Simmer until chicken is full cooked. Remove chicken breasts and shred.
  4. Return to soup with ramen noodles.
  5. Stir noodles until tender.
  6. Season with salt & pepper. Top with cilantro and additional sriracha.

Adapted from Cooking for Keeps.

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Comments

  • This looks so tasty! I prefer to use these ramen noodles: http://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ. I usually can find them in the asian grocery store, or in the international aisle in Kroger.

  • Hannah

    This looks so good! My husband loves noodle dishes, so I will be giving this a try. We live in Seattle and there are a lot of Asian grocery stores around…I may just pop into one and see if they have actual ramen.

  • Booty

    I use ramen noodles frequently, they are pretty amazing. Add your own spices etc. I don’t know where my obsession has come from but I am always searching for “real” ramens. And I even day dream about eating the real thing,lol. Someday, I’ll go to Japan or heaven!

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