THAI RAMEN PUMPKIN SOUP
- 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
- 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.
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2015/03/09/thai-ramen-pumpkin-soup/
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