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Categories:
water soy sauce light coconut milk garlic peanut butter onion garlic fresh ginger green bell peppers skinless Ramen noodles cucumber green onions fresh cilantro fresh basil
Viewed: 69 - Published at: a year agoIngredients
- 3 cups water
- 1 tablespoon soy sauce
- 1 (13.5 ounce) can light coconut milk
- 1 tablespoon Thai garlic chile paste
- 1/2 cup peanut butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 green bell peppers, diced
- 2 pounds skinless, boneless chicken thighs, diced
- 2 (3 ounce) packages ramen noodles
- 1/2 cup diced cucumber
- 2 green onions, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh basil
Method
- Combine water, soy sauce, coconut milk, chile paste, and peanut butter in slow cooker crock.
- Stir in onion, garlic, ginger, green pepper, and diced chicken.
- Cook on High until chicken is no longer pink, about 4 hours.
- Stir the ramen noodles into the crock; reserve seasoning packets.
- Cook on High until noodles are soft, 15 to 20 minutes.
- Season to taste with ramen seasoning packets.
- Garnish soup with cucumbers, green onions, cilantro, and basil before serving.
