3 (3 oz.) packages of Instant Ramen, flavor packs discarded
2 tbsp. Peanut Oil
8 oz. Cremini or Baby Bella Mushrooms
2 Shallots, diced
3 tbsp. Red Curry Paste
1 tbsp. Lemongrass Paste
3 Garlic Cloves, minced
2 tsp. Freshly Grated Ginger
14 oz. Full Fat Coconut Milk
3 cups Vegetable Stock
1 Lime, juiced
FOR THE TOPPINGS:
16 Springer Mountain Farms Chicken Chunks
4 Hard Boiled Eggs, cut in half
Freshly Chopped Cilantro, as needed for garnish
4 Green Onions, white and green parts sliced
1 tbsp. Black Sesame Seeds
Instructions
Cook the ramen according to packaged directions for al dente.
Saute the mushrooms and shallots in a large stock pot with peanut oil. Once softened, add red curry paste, lemongrass paste, minced garlic cloves, and grated ginger. Saute for 1 minute, or until fragrant.
Add veggie stock and coconut milk. Make sure to scrape the bottom of the pot for the brown bits. Simmer for 10 minutes, and add lime juice at the end.
While simmering, cook the chicken chunks and chop the produce for serving.
Once simmered and ready, separate into four bowls and top with chicken chunks, hard boiled eggs, cilantro, green onions, and black sesame seeds.
Recipe by Slice of Jess at https://sliceofjess.com/crispy-chicken-coconut-curry-ramen/