Spicy Pumpkin and Butternut Ramen

• Meat

  • 2 Chicken breasts (about 3/4 pound, small

• Produce

  • 1 Fresno chile
  • 2 Garlic cloves
  • 3 tsp Ginger
  • 1 Onion, small
  • 1/2 cup Pumpkin puree
  • 2 cups Shitake mushrooms

• Canned Goods

  • 3 cups Chicken broth
  • 1 can Coconut milk, light
  • 2 tsp Red curry paste

• Pasta & Grains

  • 3 oz Chinese ramen noodles

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on cookingforkeeps.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 3 teaspoons minced ginger
• 2 garlic cloves, minced
• 2 cups sliced shitake mushrooms
• 1 fresno chile (or more depending on your spice tolerance), thinly sliced (plus more for garnish)
• 1 teaspoon salt 1 ½ cups cubed butternut squash
• 3 cups chicken broth
• 1 can light coconut milk
• ½ cup pumpkin puree
• 2 teaspoons red curry paste
• 2 small chicken breasts (about 3/4 pound)
• 3 ounces chinese ramen noodles (not fried)

Directions

• In a large pot, heat olive oil over a medium-high heat. Add onion, ginger and garlic. Sauté until softened, about 5 minutes.
• Add mushrooms and chiles, sauté another 2-3 minutes. Add salt and butternut squash. Cook another minute.
• Add chicken broth, coconut milk, pumpkin puree, red curry paste and chicken. Reduce heat to a simmer until chicken is cooked through, 7-8 minutes. Remove chicken from pot and shred.
• Add chicken back to the pot along with noodles.
• Cook until noodles are soft.
• Season with salt and pepper.
• Garnish with sliced chiles and cilantro.

Nutrition