This brothy, aromatic Whole30 approved noodle soup cooks in 15 minutes and is flavored by garlic, ginger, red curry paste, liquid aminos and almond butter for richness! The hearts of palm pasta makes this ramen completely guilt-free.
2 tbsp.Thai red curry pasteI like Thai Kitchen brand
2tbsp.creamy almond butter
1breastrotisserie chickenshredded
2 cans or packagesPalmini hearts of palm linguinior any hearts of palm pasta
juice of one lime
for serving
sriracha hot sauce, lime wedges, chopped cilantro, chopped green onions
Instructions
In a pot or dutch oven, heat coconut oil over medium heat before adding sliced mushrooms and sliced bell peppers. Sauté for 3-4 minutes, then add minced garlic and ginger paste. Cook another minute.
Add chicken broth and coconut milk to veggies and heat to medium high. Add in almond butter and red curry paste, stirring to dissolve. Bring to a boil then lower heat to simmer.
Once simmering, add in hearts of palm noodles, shredded chicken and the juice of one lime. Stir altogether, then ladle into bowls with more noodles than soup.
Top bowls with chopped cilantro, green onions and sriracha, if using!
Notes
Store noodles separately from liquid if you're saving leftovers!
Keyword asian, hearts of palm, noodles, pad thai, palmini, ramen, rotisserie chicken, Soup, whole30