Lätt Ingefärskyckling och Spenat Ramen

👩‍🍳 Gör så här

1. 1
   In the bowl of the crockpot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Cover and cook on low for 4-6 hours or on high for 2-4 hours.
2. 2
   Before serving, preheat the oven to 425° F. On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for 25-30 minutes, or until tender.
3. 3
   Crank the crockpot up to high. Shred the chicken. Stir in the coconut milk, and spinach. Then submerge the noodles in the broth. Let sit 8-10 minutes or until the noodles are soft.
4. 4
   Ladle the soup into bowls and top with roasted squash and other desired toppings. Enjoy!.
5. 5
   Preheat the oven to 425° F.2, In the bowl of the instant pot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Cover and cook on 8 minutes.
6. 6
   On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for 25-30 minutes, or until tender.
7. 7
   Release the steam and set the instant pot to sauté. Shred the chicken. Stir in the coconut milk and spinach. Then submerge noodles in the broth. Let sit 5 minutes, until the noodles are soft.
8. 8
   Ladle the soup into bowls and top with roasted squash and other desired toppings. Enjoy!.
9. 9
   Preheat the oven to 425° F.
10. 10
    In a large soup pot, combine the chicken, chicken broth, 4 cups water, soy sauce, curry paste, dried mushrooms, ginger, Chinese 5 spice, pepper, and honey, stir well. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.
11. 11
    On a baking sheet, toss together the squash, olive oil, curry powder, salt, and pepper. Bake for 25-30 minutes, or until tender.
12. 12
    Once done cooking, shred the chicken. Bring the soup to a boil over high heat. Stir in the coconut milk and spinach. Then submerge noodles in the broth. Let cook 3-5 minutes, until the noodles are soft.
13. 13
    Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!.