Lemongrass Ramen Bowl
with Crispy Chicken
We all could use a soup that is full of immune boosting qualities while tasting amazing. This broth is crazy good and with some crispy and tasty chicken and all the vegetables I could load up in the bowl – it’s a great weeknight treat.
Everyone in my family loves when I make these bowls. You add what you want and how much you want of it. I always add tamari and sriracha hot sauce to my broth along with all the mushrooms and kale my bowl can fit.
Dig in. Tis the season for taking care of ourselves with delicious and nutritious foods.
A flavorful broth really makes a difference.
In this recipe I used…
- shallots
- ginger
- garlic
- lemongrass
- sesame oil
- high quality chicken bone broth
Saute together until everything smells amazing and then add the broth. Simmer for 30 minutes and strain. Delish.
More loaded bowl recipes to love!
Weeknight Lemongrass Ramen Bowl with Crispy Chicken
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Immune boosting broth paired with crispy chicken + all the veggies. Dig in.
Ingredients
- 1 tablespoon sesame oil
- 2 medium shallots, small diced or sliced
- 1 heaping tablespoon fresh ginger, small diced
- 1 piece lemongrass (about 6–8 inches), cut in half + down the middle
- 2 large garlic cloves, small diced
- 1 1/2 quarts chicken bone broth
- 2 carrots, juilenne
- 4 boneless skinless chicken thighs
- 1/2 teaspoon each salt and pepper
- 1 teaspoon tumeric
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 package gluten free rice ramen noodles (I used this brand)
- 1 small bunch kale, roughly chopped
- 1 small bunch snap peas
- 1 small bunch gourmet mushrooms
- 2 scallions, sliced thinly
- 1–2 red hot peppers or lunch box peppers, sliced thinly
- sriracha hot sauce and tamari (soy sauce) to serve at the table
Instructions
- Heat a dutch over or sauce pot up over medium heat. Add in the sesame oil, shallots, ginger, lemongrass and garlic clove. Stir to combine and saute for 2-3 minutes or until the shallots are tender and everything smells amazing.
- Pour in the broth and let it come up to a simmer. Turn the heat to low and cook for 25 minutes.
- Meanwhile, heat up a small saucepan over medium/high heat. Add in the olive oil to coat the pan. Sprinkle the chicken thighs with the salt, pepper, tumeric and smoked paprika on both sides. When the pan is hot, add the chicken to the pan and let cook on the frist side for 4-6 minutes or until browned. Flip over and cook for another 4 minutes. Remove from the pan and let rest on a cutting board.
- Strain the broth – discard the shallots, garlic, ginger + lemongrass. Return the broth to a pot and the heat. Add the carrots and let cook for 5 minutes.
- Meanwhile, cook the ramen according to the package instructions. Drain.
- Serve the ramen bowls, by ladling the broth into bowls and adding the cooked ramen on top. Add all the vegetables/toppings you desire. (I like to add a drizzle of tamari and sriracha to my broth).
- Prep Time: 5
- Cook Time: 40
- Category: soup
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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