Creamy Green Curry Chicken Ramen

Ingredients

• 1 tablespoon vegetable oil
• 1 jalapeño pepper , seeded and minced
• 2 cloves garlic , minced
• 1 teaspoon grated fresh ginger
• 1 lime , zested
• 2 cups shredded deli rotisserie chicken
• 2 cans coconut milk , 13.5 ounce
• 3 cups chicken stock
• 0.25 cups green curry paste
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 0.5 teaspoons dried basil
• 2 packages ramen noodles , 3 ounce
• 1 package snow peas , 8 ounce
• 1 red bell pepper , chopped
• 0.25 cups chopped fresh cilantro

Instructions

1. 1

   Heat oil in a large pot over medium heat. Add jalapeño, garlic, ginger, and lime zest; cook and stir for 1 minute. Add shredded chicken and stir until well blended, about 30 more seconds.

2. 2

   Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil; stir well. Bring to a simmer, stirring occasionally.

3. 3

   Add ramen noodles, snow peas, and bell pepper; cook until noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.

4. 4

   Serve hot garnished with cilantro.