The first thing I did after Octavian fell asleep tonight was preheat the oven for the cookie dough ready and waiting to be baked into warm, soft, chocolatey cookies. I turned on The Real Housewives, poured myself a glass of milk and got myself ready for the one part of my day that is just for me (at least most of time time). With the oven preheated, I walked over and set the timer. Just 12 minutes until cookie time. While I waited, I passed the time by typing out the instructions for this (AMAZING) soup recipe as TRHONJ played in the background.
Twelve minutes later… beep beep beep!
I practically ran over to the oven (not kidding), open the oven, and NO COOKIES.
WTF?! What happened to my cookies? (this thought seriously crossed my mind for about half a second)
When I finally wrap my head around the fact that my cookies are in fact NOT in the oven, I look around to see where they went. Well, there they are, right where I left them, on the baking sheet, NOT in the oven. You guys, I am not drunk, I swear…but I may as well be because I am losing my mind.
Before I lost my mind, and way before the cookies, there was soup.
This qualifies as one of my all time favorite soups ever! It’s one of those feel-good, fill-you-up soups that you just don’t want to see end (or am I the only one that gets seriously sad when feeding time is over?)
Bursting with all the tastes and smells of Thailand, fresh veggies and shredded chicken, this soup makes me very very happy- and, who knows, may be the reason why I lost my mind.
But, I doubt it 😉
Spicy Thai Pumpkin and Butternut Squash Ramen with ChickenPrint Recipe Pin Recipe Rate Recipe
- 1 tablespoon olive oil
- 1 large yellow onion - chopped
- 1 tablespoon fresh ginger - grated (plus more if you really love ginger)
- 4 cloves garlic - minced
- 1 teaspoon salt
- 3 cups butternut squash - chopped into small cubes
- 1 fresno chili - thinly sliced (plus more for serving)
- 1 jalapeno pepper - diced (omit if you prefer less spicy foods)
- 1 cup sugar snap peas - roughly chopped
- 2 cups shitake mushrooms - sliced
- 4 cups low-sodium chicken broth
- 4 cups water - plus more if needed
- 1 tablespoon red curry paste
- 1 can pumpkin puree - not pumpkin pie filling
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 lime juiced
- 1 pound boneless skinless chicken breasts
- 3 cups baby spinach
- 12 oz ramen noodles - 2 oz per bowl, cooked according to package instructions
Garnish: Fresh cilantro, chopped green onion, fresh lime juice, sliced chilies, sesame seeds
- Heat olive oil over medium-high heat in a large stock pot or Dutch oven. Add onion and cook for 2-3 minutes, stirring occasionally, or until onions just start to soften. Add the ginger, garlic and salt and sauté for approximately 1 minute.
- Reduce heat to medium and add the butternut squash, fresno chili and diced jalapeño pepper. Mix well. Continue to sauté for 5-6 minutes, stirring frequently, to prevent vegetables and chilis from burning. Add the sugar snap peas and mushrooms.
- Increase heat to high and add chicken broth, water, red curry paste, pumpkin puree, coconut milk, fish sauce, soy sauce and lime juice. Once boiling, add chicken breasts to the soup, reduce heat to low and cover. Simmer for 15-20 minutes, or until chicken is fully cooked.
- Remove chicken from the pot and shred. Add the chicken back to the pot along with the baby spinach. Cook soup just until the spinach has wilted. Remove from heat and season to taste- adding additional water (if soup is too thick), salt, pepper, fish sauce and/or soy sauce as you see necessary.
- Divide prepared ramen noodles between bowls and add soup. Serve immediately.
- Garnish with chopped cilantro, green onions, fresh lime juice, sliced chilies and sesame seeds, if desired.