Detox Coconut Lemongrass Chicken Ramen.

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Half Baked Harvest

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(21)

Ingredients

4 servings

3 tablespoons olive oil
1 pound boneless (skinless chicken tenders)
kosher salt and pepper
6 cloves garlic (minced or grated)
1 inch piece fresh ginger (grated)
1-2 red fresno chiles or jalapeños (seeds removed + chopped)
1-2 lemongrass stalks (sliced)
1 tablespoon white miso paste
3 cups low-sodium chicken broth
1 cup canned coconut milk
3-4 tablespoons low sodium soy sauce
2 teaspoons fish sauce
1/2 cup fresh cilantro (roughly chopped, plus more for serving)
Juice of 1 lime (plus lime wedges for serving)
1 pound black rice ramen noodles
1 pound brussels sprouts (shredded)
soft boiled eggs (toasted sesame seeds, microgreens, and shredded carrots, for serving)

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Preparation

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Step 1

Heat a large soup pot over medium high heat. Add 2 tablespoons olive oil and when the oil shimmers, add the chicken and season with salt and pepper. Sear on both sides until browned, remove the chicken from the pot.

Step 2

To the same pot, add the garlic, ginger, fresno pepper, and lemongrass and cook for 30 seconds to 1 minute or until fragrant. Add the miso, chicken broth, coconut milk, soy sauce, and fish sauce. Add the chicken back to the pot and bring the mix to a boil. Cover and reduce the heat to medium. Simmer 15-20 minutes or until the chicken is cooked through. Once the chicken is cooked, shred with 2 forks. Stir in the cilantro and lime juice.

Step 3

Meanwhile, heat a large skillet over high heat and add the remaining tablespoons of olive oil. Add the brussels sprouts and season with salt and pepper. Cook for 5-10 minutes or until lightly charred.

Step 4

Bring a large pot of water to a boil. Cook the ramen noodles according to package directions. Drain.

Step 5

Divide the noodles between bowls and ladle the soup over top. Top as desired with brussels sprouts, eggs, sesame seeds, carrots, peppers, limes, and or cilantro. Eat!