Looking for a healthy comfort food dish as we head into fall 2019? The fresh lemongrass and silky coconut milk, mixed with a bowlful of delicious ingredients is simply heaven. Enjoy!
3 tablespoons olive oil
1 pound boneless skinless chicken tenders
kosher salt and pepper
6 cloves garlic minced or grated
1 inch piece fresh ginger grated
1-2 red fresno chiles or jalapeños seeds removed + chopped
1-2 lemongrass stalks sliced
1 tablespoon white miso paste
3 cups low-sodium chicken broth
1 cup canned coconut milk
3-4 tablespoons low sodium sauce
2 teaspoons fish sauce
1/2 cup fresh cilantro roughly chopped, plus more for serving
Juice of 1 lime plus lime wedges for serving
1 pound black rice ramen noodles
1 pound brussels sprouts shredded
soft boiled eggs toasted sesame seeds, microgreens, and shredded carrots, for serving
Heat a large soup pot over medium high heat. Add 2 tablespoons olive oil and when the oil shimmers, add the chicken and season with salt and pepper. Sear on both sides until browned, remove the chicken from the pot.
To the same pot, add the garlic, ginger, fresno pepper, and lemongrass and cook for 30 seconds to 1 minute or until fragrant. Add the miso, chicken broth, coconut milk, soy sauce, and fish sauce. Add the chicken back to the pot and bring the mix to a boil. Cover and reduce the heat to medium. Simmer 15-20 minutes or until the chicken is cooked through. Once the chicken is cooked, shred with 2 forks. Stir in the cilantro and lime juice.
Meanwhile, heat a large skillet over high heat and add the remaining tablespoons of olive oil. Add the brussels sprouts and season with salt and pepper. Cook for 5-10 minutes or until lightly charred.
Bring a large pot of water to a boil. Cook the ramen noodles according to package directions. Drain.
Divide the noodles between bowls and ladle the soup over top. Top as desired with brussels sprouts, eggs, sesame seeds, carrots, peppers, limes, and or cilantro.