Description
A cozy Thai-inspired ramen bowl with creamy coconut curry broth, tender noodles, sliced chicken, fresh cilantro, green onion, and bright lime.
Ingredients
Scale
- 6 ounces ramen noodles
- 1 cup cooked chicken, sliced
- 4 cups chicken broth
- 1 cup unsweetened coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
- 2 tablespoons green onion, sliced
- 1/4 teaspoon chili flakes, optional
- 1/4 teaspoon salt, only if needed
Instructions
- Place a medium pot over medium heat and warm it for about 1 minute.
- Add vegetable oil, garlic, ginger, and red curry paste. Stir for 1 minute until fragrant.
- Pour in chicken broth, coconut milk, soy sauce, and chili flakes if using.
- Bring the broth to a gentle simmer and cook for 8 to 10 minutes.
- Cook ramen noodles separately until just tender, then divide them into serving bowls.
- Arrange sliced cooked chicken over the noodles.
- Stir fresh lime juice into the broth, then taste and add salt only if needed.
- Ladle the hot broth over the noodles and chicken.
- Top with cilantro, green onion, and lime wedges. Serve immediately.
Notes
- Cook the noodles separately if you plan to store leftovers.
- Add lime juice at the end for the freshest flavor.
- Use a gentle simmer to keep the coconut milk smooth.
- Add extra chili flakes for more heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 3g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 42mg
Keywords: Thai ramen, coconut curry ramen, ramen broth, chicken ramen bowl, Thai noodle soup