THAI COCONUT RAMEN

1 bell pepper

6 green onions

1 head of bok choy

2 cloves garlic

4 tablespoons red curry paste

2 tablespoons fish sauce

1 tablespoon fresh ginger

½ cup peanut butter

2 tablespoons honey

¼ cup soy sauce

6 cups chicken broth

2 chicken breasts

2 ramen noodle blocks

1 can coconut milk

2 limes, juiced

Toppings: lime wedges, cilantro, basil, soft boiled eggs, green onions, sriracha, chopped peanuts 

In a large pot or dutch over, saute peppers, green onions, garlic and bok choy stalks (save leaves for later) in a drizzle of oil.  Add red curry past, fish sauce, fresh ginger, peanut butter, honey and soy sauce.  Stir together and cook for 2 minutes on medium.  Add chicken stock and scrape the bottom and edges of the pot.  Bring to a boil, add chicken and cook for about 12 minutes until chicken reaches 165 degrees Fahrenheit.  Remove chicken and shred, then add back to the soup.  Add noodles,  bok choy leaves, and coconut milk.  Boil for 5 minutes, finish with lime juice.  Serve with any combination of the toppings.