Description
A cozy Thai-inspired ramen bowl with creamy coconut curry broth, tender chicken, springy noodles, crisp vegetables, melted cheese, and fresh herbs.
Ingredients
Scale
- 2 packs ramen noodles, about 6 ounces total
- 1 1/2 cups cooked chicken, diced or sliced
- 1 can coconut milk, 13.5 ounces
- 4 cups chicken broth
- 2 tablespoons Thai red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 cup bean sprouts
- 1/2 cup shredded purple cabbage
- 1/3 cup shredded cheese
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Place a large pot over medium heat and warm the vegetable oil.
- Add garlic, ginger, and Thai red curry paste. Stir for 1 minute until fragrant.
- Pour in chicken broth, coconut milk, and soy sauce. Bring to a gentle simmer.
- Simmer the broth for 8 minutes so the flavors blend.
- Add cooked chicken to the broth and warm it through.
- Cook ramen noodles separately according to package directions, then divide them into bowls.
- Ladle the hot broth and chicken over the noodles.
- Top with bean sprouts, purple cabbage, shredded cheese, green onions, cilantro, and lime juice.
- Serve hot and enjoy immediately.
Notes
- Cook noodles separately if you plan to store leftovers.
- Add lime juice at the end for the brightest flavor.
- Use full-fat coconut milk for the creamiest broth.
- For less heat, reduce the curry paste to 1 tablespoon.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
Keywords: Thai ramen fusion broth, coconut curry ramen, Thai inspired noodles, creamy ramen bowl, chicken ramen soup