I love little short cuts in the kitchen and this Thai Coconut Lemongrass Ramen makes for a super flavorful meal without taking a ton of time to make thanks to cheap-o ramen noodles and ready made curry and lemon grass pastes. Easy and so, so flavorful!
In a medium-sized sauce pan, heat oil over medium heat. Stir in curry paste and cook for 1 minute until very fragrant.
Stir coconut milk, chicken broth, ginger, and lemongrass paste into the curry paste until well combined. Bring to a simmer, turn heat to low and gently cook for 5 minutes.
Stir sliced chicken and ramen noodles into the broth, bring to a simmer, return heat to low and cook just until the chicken and noodles are cooked-- about 3 minutes.
Remove chunk of ginger, and stir juice from 1/2 of a lime, soy sauce, and fresh cilantro into the soup and serve immediately. * See Notes
by Heather Cheney