All the different ingredients for this dish make it a beautiful presentation. This is more of a Thai dish since it has the delicious taste of minced ginger and coconut milk.
1 lb. skinless, boneless chicken breast halves, cut into 1-inch cubes 2 Tbs. cooking oil 4 tsp. minced garlic (8 cloves) 4 tsp. minced fresh ginger 1 Tbs. red curry paste or 1/4 tsp. ground red pepper 1 tsp. ground cumin 4 C. water 1 14-oz. can purchased unsweetened coconut milk 2 C. purchased shredded carrot 2 C. small broccoli florets 1 medium red sweet pepper, cut into bite-size strips 2 3-oz. packages chicken-flavored ramen noodles, coarsely broken 2 C. snow pea pods, halved crosswise 2 Tbs. soy sauce 4 tsp. lime juice 1 C. slivered fresh basil 1/3 C. snipped fresh cilantro
In a 4-qt. Dutch oven cook the chicken in 1 Tbs. of the hot oil over medium-high heat for 3 to 4 minutes or until no longer pink and lightly browned. Remove; set aside. Add remaining oil to pan. Add garlic, ginger, curry paste, and cumin; cook and stir for 30 seconds. Stir in water, coconut milk, carrot, broccoli, sweet pepper, and noodles (set seasoning packets aside). Bring to boiling; reduce heat. Simmer covered, for 3 minutes. Stir in cooked chicken, pea pods, contents of seasoning packets, soy sauce, and lime juice. Stir in the basil and cilantro. Serve in soup bowls.Makes 6 servings.