PUMPKIN RAMEN
Author: 
 
Ingredients
  • 2 tablespoons coconut oil
  • 2 onions, sliced thinly
  • 4 inches ginger, minced
  • 2 bulbs garlic, minced
  • 8 ounces shiitake mushrooms, sliced
  • 3 teaspoons salt
  • 4 cups cups broth
  • 15 ounces coconut milk
  • 15 ounces pumpkin puree
  • 4 chicken breasts
  • 6 ounces ramen noodles
  • 1 tablespoon brown sugar
  • 8 limes, juiced
  • sriracha sauce
  • serrano peppers, sliced
Instructions
  1. Heat coconut oil in a pot over medium heat. Cook onions for 7 minutes, stirring occasionally.
  2. Add ginger, garlic, and mushrooms, cooking for 5 more minutes.
  3. Add salt, broth, coconut milk, and pumpkin puree and bring to a boil.
  4. Add chicken breasts and cook for 10 minutes. Remove chicken and shred, then return to pot along with ramen noodles. Cook for 3 minutes.
  5. Stir in brown sugar and lime juice. Top with sriracha sauce & serrano peppers.
Recipe by Rachel Schultz at https://rachelschultz.com/2015/03/09/thai-ramen-pumpkin-soup/