Detox Kokos-Lemongrass Kyckling Ramen.

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1. 1
   Heat a large soup pot over medium high heat. Add 2 tablespoons olive oil and when the oil shimmers, add the chicken and season with salt and pepper. Sear on both sides until browned, remove the chicken from the pot.
2. 2
   To the same pot, add the garlic, ginger, fresno pepper, and lemongrass and cook for 30 seconds to 1 minute or until fragrant. Add the miso, chicken broth, coconut milk, soy sauce, and fish sauce. Add the chicken back to the pot and bring the mix to a boil. Cover and reduce the heat 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 cilantro and lime juice.
3. 3
   Meanwhile, heat a large skillet over high heat and add the remaining tablespoons of olive oil. Add the brussels sprouts and season with salt and pepper. Cook for 5-10 minutes or until lightly charred.
4. 4
   Bring a large pot of water to a boil. Cook the ramen noodles according to package directions. Drain.
5. 5
   Divide the noodles between bowls and ladle the soup over top. Top as desired with brussels sprouts, eggs, sesame seeds, carrots, peppers, limes, and or cilantro. Eat!