Ramen is a major comfort food for @realfoodwithaltitude. She created this gluten-free ramen recipe to be easy on the body and soothing to the soul. This dish filled with Asian-inspired flavors can easily be made Whole30 by swapping out the rice noodles for veggie or hearts of palm noodles.

Ramen is a major comfort food for @realfoodwithaltitude. She created this gluten-free ramen recipe to be easy on the body and soothing to the soul. This dish filled with Asian-inspired flavors can easily be made Whole30 by swapping out the rice noodles for veggie or hearts of palm noodles.

INGREDIENTS

  • 1 Chicken Breast
  • 1 Tbsp Olive Oil
  • 4 cups Chicken broth
  • 1 can Coconut milk
  • 1 Red Bell Pepper diced
  • 1/4 Yellow Onion Diced
  • 8 oz Bella Mushrooms halved
  • 1 Tbsp Garlic minced
  • 2 Tbsp Coconut Aminos
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Red Curry Paste
  • 1 tsp Fish Sauce
  • 2 tsp Sriracha plus some for topping
  • 1/2 Lime juiced
  • 1/2 Tbsp Curry Powder
  • 1/4 tsp Red Pepper Flakes
  • 2 packages Ramen Noodles (gluten-free) I use Lotus Foods
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Toppings

  • 3 Green onions thinly sliced
  • 1 handful Cilantro roughly chopped
  • Crunchy Chili Onions I get mine at Trader Joe's

INSTRUCTIONS 

  • Heat a medium-sized pot to medium heat and add the olive oil. Once it is heated, add the chicken breast and season with salt and pepper. 
  • When the chicken is cooked through, remove it from the pot and set it aside. Add the red peppers, white onions, mushrooms, and garlic. Saute until the garlic and onions are fragrant. About 5 minutes.
  • Next, add the rest of the ingredients for the soup EXCEPT the ramen noodles. 
  • Let the broth come to a boil and simmer for about 10 minutes. Next, add the ramen noodles. DO NOT add the seasoning packet to the pot. Let the noodles cook according to the package, which is about 4 minutes.
  • When the noodles are cooked, the soup is ready! Thinly slice the chicken to top add to each bowl. Then top each bowl with cilantro, green onions, sriracha, and chili garlic onions. 

NOTES

  • You might be wondering how to make this Whole30 compliant. It is actually really easy- you just need to swap the noodles out! You can either use veggies noodles or hearts of palm noodles would be my choice.
  • If you want to adjust the spice- go for it! You can add as much sriracha or red pepper flakes as you like.
  • Speaking of Sriracha- there is one that is Whole30 compliant. This Yellowbird one is perfectly acceptable as long as it is the organic line!