Chicken Coconut Ramen Soup

I love Top Ramen.  I have loved it my whole short legged life.  It is the perfect after school snack, and I have passed my love of these curly noodles onto my children.  I'm such a good mom:)  I remember as a kid one of my favorite cousins would babysit us every Sat. night.  I think there was just a standing arrangement.  Lynette would come over and we would do the same thing every week.  First we'd watch Solid Gold.  My mom was on a date so she never objected.  We had the whole backside shimmy down as good as our favorite dancer.  She was the beautiful black woman with hair to the ground almost, who usually had her dance leotard a little too low and a little too high in all the wrong places, but boy could she shake.  We'd sit acting a little shocked, but then Hollie and I would replicate that shimmy like no body's business!  After that, was Love Boat of course, and then we'd watch Fantasy Island and get ourselves scared to death.   Lynette would then have to lay on our bed and tell us stories of all her broken bones, and stitches and stuff.  They were the greatest nights.  We'd make Top Ramen a lot on these nights as well.  But of course we'd set the table nice, and divvy up the bowls real even, and enjoy every slurp.  Maybe that's why I love Top Ramen so much.  Very happy memories:)

So this is a glorified Ramen recipe.  I've seen the idea floating around Pinterest lately and last night I was in need of some dinner help.  I love the Thai soup Tom Ka Kai, which is a chicken and mushroom soup so I just played around with that idea as well.  What appeared was delicious!  The kids loved it, James loved it and so did I.  And it was super easy.   Give it a try, and see if you can impress your Ramen loving loved ones as well.

Chicken Coconut Ramen Soup

4-6 c. chicken broth

1 c. sliced mushrooms (just regular or shitake if you have them)

1 c. sliced carrots

1 large tomato chopped

(you can add just about any veggie.  Bok Choy, sliced red pepper, zucchini.  Whatever is on hand)

1 14 oz. can coconut milk

1/4-1/2 c. sugar

1 T. curry paste (You can find the paste in the Asian Food section in any grocery store.  Yellow, green, red or musaman work fine, or just the powdered kind.  If you go the regular powdered route add a little ground ginger as well.)

2-3 T. lime juice

1 c. snow peas

1/2 c. chopped cilantro or fresh basil if you have it

1-2 c. chopped or shredded chicken 

2 packages Top Ramen
a little fish sauce or soy sauce if it needs a little salt

In a large pot add the chicken broth, mushrooms, carrots, tomatoes, and any other veggies except for the snow peas.  Bring this all to a boil and let bubble away for 5- 10 minutes.  Once the veggies are tender add the curry, and coconut milk.  Slowly add the sugar.  Taste it to see if it needs more or less.  Start with just 1/4 c. and then go from there.  Once the broth is where you want it add the Top Ramen.  It only takes 3 minutes you know.  Before serving add the cilantro, basil or cilantro, and the shredded chicken.