This nutty, salty Paleo ramen dish is a quick meal when you need hearty comfort food fast. It’s low-carb, grain-free, and Whole 30 compliant! Plus, it’s kicked up with Thai flavors to keep things interesting.
Happy New Years Eve! I’m writing to you from a plane headed back to Arizona. I hate most planes (specifically American Airlines and their nonexistent customer service) but this one has been especially bad. I’m crammed in a widow seat with sleeping people blocking me in. Don’t choose an aisle if you’re planning on taking meds and passing out. Some of us have bladders and legs that need releasing at some point within a 5 hour period. Jailkeepers, the lot of em.
So anyways, I’ve been up since 3:30 AM ET so I plan on basically dying when I get home and hug Hudson. I need to grocery shop and give him a bath, but right now my top priority is napping. Imma cuddle with that precious little nugget and dream of a world when airline agents have souls and empathy.
I almost forgot I have a recipe for you! Thai Almond Butter Ramen, to be exact. I made this a few weeks ago on a rainy, grey day and holy crapppp it’s delightful. Almond butter is just such a gem of a substance, ya know? You put it on anything and it’s suddenly a next-level experience.
I’m still trying to figure out what exactly qualifies a soup as Ramen and not just soup with noodles. The internet is leading me to believe I just need to use noodles of some kind and a hearty broth. I’m not sure if the Ramen police had input on that Wikipedia entry, though. But this is my blog where I make the rules, so I’m rolling with this ramen title anyways. Whatever this bowl of stuff is, it’s dang good.
Thai Almond Butter Ramen
PREP TIME 5 minutes
COOK TIME 20 minutes
TOTAL TIME 25 minutes
SERVINGS 4
INGREDIENTS
- 1 tbsp coconut oil
- 1 inch ginger grated
- 1/2 green bell pepper thinly sliced
- 1 lb chicken breast thinly sliced
- 3 cloves fresh garlic minced
- 2 cups full fat coconut milk
- 3 cups chicken broth
- 1 tbsp red curry paste
- 1/3 cup almond butter
- 2 tbsp coconut aminos
- 2 cups matchstick carrots
- 4 zucchini spiralized
- Lime wedges for serving optional
INSTRUCTIONS
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Heat oil in a large skillet over medium-high heat. Add in ginger and garlic and saute for 2-3 minutes.
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Add in chicken and bell pepper and saute for 6-7 minutes, or until no longer pink.
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Add in coconut milk, broth, curry paste, and almond butter, coconut aminos and carrots and stir well to combine.
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Bring the ramen broth to a boil, and then reduce to a simmer for 5 minutes.
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Add in zucchini noodles and simmer for 4-5 more minutes to soften.
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Divide ramen into 4 bowls and enjoy!
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