Thai Chicken Noodle Soup

Not a traditional Thai dish by any stretch. The subtly-sweet, tangy broth was created drawing inspiration from Thai soups. It combines ingredients found in Thai cooking, along with those more familiar to create something unique, which I would consider ‘Thai-inspired’. Best consumed with chopsticks or a fork, along with your spoon.

Ingredients:

Broth: coconut milk, chicken stock (water, chicken, onion, carrot, celery, garlic, parsley, bay leaves, pepper, apple cider vinegar, olive oil), amber lager, cilantro, ginger root, olive oil, lime, sugar, salt, garlic, thai chili & fish sauce

Add In Puck: chicken, ramen noodles (wheat flour, egg, salt), carrot, onion, shiitake mushroom & red pepper

**Gluten free option available upon request

Instructions: Remove from freezer and thaw. Separate broth and puck. Place broth in a covered sauce pan. Bring to a boil. Once boiling, turn off heat and add puck to broth for 2-3 minutes. The soup ready to eat once the puck has thawed and it’s contents have separated.