Ramen Noodle Thai Basil Soup

• 3 cups Water, More If Needed
• 2 ounces, weight Carrots Sliced (about A Handful)
• 8 whole Grape Tomatoes Sliced
• 1/4 whole Yellow Onion, Chopped
• 1 stalk Scallions, Sliced, Greens And Whites Separated
• 1 whole Chili Pepper, Sliced (Any Spice Level)
• 1 package Ramen Noodle Soup-chicken Flavor, 3 Ounce Package
• 1 Tablespoon Fish Sauce
• 1/8 teaspoons Ground Turmeric
• 1 clove Garlic, Grated
• 1 Tablespoon Grated Ginger
• 6 whole Large Shrimp Cleaned (frozen Is Fine) Or Any Leftover Cooked Chicken, Pork, Beef
• 2 ounces, weight Frozen Green Beans (about A Handful)
• 3 Tablespoons Coconut Milk
• 1/2 cups Thai Basil Leaves
• 3 pieces Lime Wedges

1. In a large pan or skillet on high heat, add your water, carrots, tomatoes, onions, the whites of the scallions, chili pepper, chicken seasoning packet (from the Ramen), fish sauce, turmeric, garlic, and ginger and bring to a rapid boil.
2. When the vegetables and onions are almost to your desired level of doneness, add your noodles from the Ramen package. Cook for 1-2 minutes.
3. Next add your raw shrimp or cooked leftover meat, the frozen green beans, coconut milk and the scallion greens. Cook until the shrimp start to turn pink (about 1-2 minutes). Taste for seasoning. If you need more salt flavor add a little more fish sauce or if you want less salt flavor add a little more water.
4. Next add your basil leaves to the pan and stir gently. When the shrimp are fulling cooked, turn off the stove and add a squeeze from a lime wedge. You can add more lime at the table to squeeze over the dish if you like.

water, weight carrots, grape tomatoes, ubc, stalk scallions, chili pepper, ramen, fish sauce, ground turmeric, clove garlic, ginger, shrimp, green beans, coconut milk, basil, lime wedges

Taken from tastykitchen.com/recipes/soups/ramen-noodle-thai-basil-soup/ (may not work)