Creamy Thai Chicken Ramen

Ingredients

• 2 tablespoons olive oil

• 1/2 onion chopped

• 2 garlic cloves minced

• 1 tablespoon ginger grated

• 1 cup sliced shiitake mushrooms

• 1 red bell pepper chopped

• 2 tablespoons curry paste

• 5 cups chicken broth

• 1 can 14 oz coconut milk

• 2 tablespoons fish sauce

• 2-3 cups spinach

• Salt to taste

• 1 1/2 cups cooked shredded chicken

• 2-3 packets ramen noodles cooked, drained seasoning packets discarded

Directions

1. Heat the olive oil in a soup pot and add the onion, garlic and ginger. Cook for a few minutes until fragrant. Add the mushrooms and bell pepper and cook another 3-4 minutes until softened. Stir in the curry paste and let it cook for a minute. Add the broth and coconut milk and bring to a simmer. Add the fish sauce and simmer for 5-7 minutes. Add the spinach and cook until wilted. Season with salt if needed.

2. Add the ramen and chicken to 3 individual bowls and ladle broth over top. Sprinkle with black pepper.