halfbakedharvest4.3
Detox Coconut Lemongrass Chicken Ramen.
This healthy, colourful and delicious ramen will hit the spot
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●bowl
📝 Preparation Steps
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.
olive oil3 tablespoons
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.
garlic (minced or grated)6 clovesfish sauce2 teaspoons
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.
olive oil3 tablespoonsbrussels sprouts (shredded)1 pound
4
Bring a large pot of water to a boil. Cook the ramen noodles according to package directions. Drain.
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!
brussels sprouts (shredded)1 pound
Nutrition Facts
calories
730 kcal
fat Content
51 g
serving Size
1 serving
fiber Content
8 g
sugar Content
8 g
sodium Content
655 mg
protein Content
52 g
cholesterol Content
236 mg
carbohydrate Content
93 g
saturated Fat Content
25 g
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