Coconut Curry Ramen
Overview
Prep Time: 5 min • Cook Time: 25
Total Time: 30 min
Coconut curry ramen is a tasty twist on the classic Japanese noodle dish. Creamy coconut milk, spicy curry paste, and savory ramen noodles come together in a harmonious symphony of flavor that will make your taste buds dance with delight. It's the perfect dish for anyone who loves a little bit of heat with their slurpable noodles!
what you’ll need:
1lb of Chicken thighs or breast
Brown rice ramen
Chicken Stock
Turmeric Powder
Maple Syrup
Thai Red Curry Paste
Tamari
Olive Oil
Minced Garlic
Grated Ginger
Cilantro
Green Onions
Sesame Oil
Instructions:
Preheat your pan to medium high heat and add 1 tbs of olive oil. Season your chicken thighs with salt and pepper and add to the pan. Cook for 5 min per side until internal temperature has reached 165. Once done slice into pieces and set aside. You will be adding this to the soup at the end.
In a large pot combine 2 tbs olive oil, 1 tbs minced garlic, and 1 tbs grated ginger and saute about 1-2 minutes until fragrant. You’ll then add 1 cup chicken stock and bring to a boil.
Once it’s boiling you are going to add in, 1 tbs turmeric powder, 1 tbs maple syrup, 2 tbs thai red curry paste and 3 tbs tamari. Mix everything together really well.
You’ll then add in 5 more cups chicken stock and 1 can coconut milk and bring to a boil.
Once boiling add in 12 Ounces Ramen Noodles and cook them following the package instructions! Once done you’ll add in your chicken and serve! Top it with some fresh cilantro, green onions, and sesame oil. Enjoy!