Monthly Recipes

Paleo Chicken Ramen

April 2017
Category: Main Course  Paleo  Gluten Free  Dairy Free  

Serves 4 

Ingredients

2 lb Chicken Thighs, chopped into cubes (you can use breasts but thighs are so much better!)
1 TB fresh Ginger, minced
3 cloves Garlic, minced 
1/2 Lime, juice and zest
salt and pepper
1 tsp Avocado Oil 

1 tsp Sesame Oil
5 slices fresh Ginger
3 whole cloves of Garlic, smashed
2 TB Miso Paste*
1 small Red Onion, sliced
.5 oz Dried Wild Mushrooms, soaked in 1 cup boiling water
3 whole dried Red Chilies
1/4 Cup White Wine
8 Cups Chicken Broth
1 TB Soy Sauce (or coconut aminos)
2 TB Fish Sauce
1 tsp Salt

1/2 Cup Shredded Carrots
1/4 Cup Radishes, sliced
115 Grams Kelp Noodles
1/2 Cup Zucchini Noodles
2 Cups Baby Bok Choy, sliced
1 TB Sriracha (or to taste)
2 Eggs, soft boiled
1 Green Onion, sliced for garnish 

Directions

Marinated your chicken thighs in the first 5 ingredients for at least 1 hour. 

While the chicken is marinating prepare broth base and soak the dried mushrooms. 
Heat the sesame oil over medium setting and add red onions, garlic, ginger, chilies and miso. Let saute for 2-3 minutes stirring often. Add in white wine and reduce down. Add broth, soy sauce (or aminos), fish sauce and bring to a boil. Once mushrooms are soft, strain liquid into broth and chop up mushrooms, then set aside. Reduce heat and let broth simmer for 30 minutes to 1 hour to allow flavours to develop.
Taste for seasoning and add in desired salt. Strain broth to remove onions, garlic, ginger, chilies and put back on stove. Add in marinated chicken and bring to a boil then let simmer for 10-15 minutes, stirring occasionally.

While your broth is simmering bring a small pot of water to boil. Add in eggs and let simmer for approximately 6 minutes. Remove and immediately run under cold water. Set aside to cool and then very carefully peel. 

Add the carrots, mushrooms, kelp noodles, bok choy and sriracha to broth. Simmer for a further 3-5 minutes. Taste for seasoning again and if needed add more lime juice, sriracha or salt.

Divide zucchini noodles between bowls, pour soup over and garnish with radishes, green onions and soft boiled eggs. 

Dig in and enjoy!! 

*Miso paste is NOT Paleo and I try to avoid Soy products at all costs, however there really is no good substitute I have found for Miso Paste and it really adds a lot of depth to the soup so up to you if this fits in with your Paleo lifestyle. 

 

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