Thai Coconut Broth with Noodles

Southern Living
6 cups


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2 (3-ounce) packages ramen noodle soup mix
1 quart water
1 (14 1/2-ounce) can chicken broth
1 (14-ounce) can coconut milk
1 Thai chile or jalapeño pepper
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon curry powder
1 tablespoon chopped fresh cilantro
1 tablespoon chopped shallots


Remove seasoning packet from ramen soup mix, and reserve for another use.

Bring 1 quart water to a boil in a large saucepan; add noodles, and boil 2 minutes. Drain and rinse with cold water.

Bing broth and next 7 ingredients to a boil in saucepan; reduce heat, and simmer 10 minutes. Remove chile pepper, and stir in noodles.

Created date

October 2003