Easy Thai Coconut Soup

Ingredients

• 1 tsp. olive oil
• 1 1/2 T. minced jalapeno pepper
• 1 1/2 T. freshly minced ginger or
• 1 1/2 tsp. ground dried ginger
• 2 Cans (14.5 oz) chicken broth
• 1 Can (13.5 oz) light coconut milk (about 1 3/4 cups)
• 1/2 tsp. kosher salt
• 1 packages Ramen noodles (do not use seasoning packet)
• 3/4 C. sliced mushrooms, optional
• 1 1/2 T. fresh lime juice
• 1 C. diced or shredded cooked chicken
• 2 T. chopped cilantro, plus more for garnish
• Sliced green onions and lime wedges, for garnish

Instructions

1. Heat medium-sized soup pot to medium-high heat on stove top. Add oil, jalapeno, and ginger (if using fresh ginger). Cook 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant. If using ground ginger, add to softened jalapeno and stir. Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil. Reduce to simmer and add noodles. Simmer 3-5 minutes, until noodles are softened. If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.
2. Add chicken and simmer about 30 seconds to heat through. Remove pot from heat and stir in lime juice and cilantro. Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges, if desired.