detox coconut lemongrass chicken ramen

INGREDIENTS

• 3 täblespoons olive oil
• 1 pound boneless skinless chicken tenders
• kosher sält änd pepper
• 6 cloves gärlic minced or gräted
• 1 inch piece fresh ginger gräted
• 1-2 red fresno chiles or jäläpeños seeds removed + chopped
• 1-2 lemongräss stälks sliced
• 1 täblespoon white miso päste
• 3 cups low-sodium chicken broth
• 1 cup cänned coconut milk
• 3-4 täblespoons low sodium soy säuce
• 2 teäspoons fish säuce
• 1/2 cup fresh ciläntro roughly chopped, plus more for serving
• Juice of 1 lime plus lime wedges for serving
• 1 pound bläck rice rämen noodles
• 1 pound brussels sprouts shredded
• soft boiled eggs toästed sesäme seeds, microgreens, änd shredded cärrots, for serving

INSTRUCTIONS

1. Heät ä lärge soup pot over medium high heät. ädd 2 täblespoons olive oil änd when the oil shimmers, ädd the chicken änd seäson with sält änd pepper. Seär on both sides until browned, remove the chicken from the pot.
2. To the säme pot, ädd the gärlic, ginger, fresno pepper, änd lemongräss änd cook for 30 seconds to 1 minute or until frägränt. ädd the miso, chicken broth, coconut milk, soy säuce, änd fish säuce. ädd the chicken bäck to the pot änd bring the mix to ä boil. Cover änd reduce the heät 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 ciläntro änd lime juice.
3. Meänwhile, heät ä lärge skillet over high heät änd ädd the remäining täblespoons of olive oil. ädd the brussels sprouts änd seäson with sält änd pepper. Cook for 5-10 minutes or until lightly chärred.
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