thai sou

This Spicy Thai-Style Pumpkin and Butternut Ramen is the most DELICIOUS soup on the planet. For real. It&#x27;s packed with a spicy curry broth, tons of chewy ramen noodles, sweet butternut squash, and hearty shiitake mushrooms. So comforting.

Spicy Thai-Style Pumpkin and Butternut Ramen

coconut oil

onion,

tsp minced ginger

garlic cloves, minced

mushrooms

serrano

tsp kosher salt, divided

butternut squash

chicken broth

oz light coconut milk

pumpkin puree

tbsp red curry paste

chicken breasts chicken

oz *chinese ramen noodles (not fried from the package)

brown sugar

lime juice

In a large pot, heat coconut oil over a medium-high heat. Add onion sauté until softened, about 5 minutes. Add ginger and garlic, stir. Cook another minute.

Add mushrooms and chiles, sauté another 2-3 minutes. Add 1/2 teaspoon salt, stir. Stir in red curry paste. Cook for one minute. Stir in chicken broth, coconut milk, pumpkin puree and remaining 1 teaspoon salt. Stir until smooth. Add in the butternut squash and chicken. Reduce heat to a simmer until chicken is cooked through, 7-8 minutes or until it reaches an internal temperature of 165 degrees. Remove chicken from the pot and shred. 

Add chicken back to the pot along with noodles. Cook until noodles are pliable and soft. 

Season to taste with salt and pepper. Squeeze in some lime juice. Garnish with sliced chiles and cilantro. Enjoy!

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