Coconut Curry Ramen with Chicken and Bok Choy

Coconut Curry Ramen with Chicken and Bok Choy

  • Preparation 25 min
  • Cooking 40 min
  • Servings 2

Cozy and spicy, this ramen recipe infused with coconut milk and curry is sure to warm you up during winter.

  • Dairy-free
  • Egg-free
  • Lactose-free
  • Nut-free

Categories

Ingredients

  • Broth

    • 1/2 lb (225 g) boneless, skinless chicken thighs
    • 1 tbsp (15 ml) vegetable oil
    • 3 cups (750 ml) low-sodium chicken broth (see note)
    • 1 can (14 oz/398 ml) coconut milk
  • Curry Paste

    • 2 tbsp cilantro stems, chopped
    • 1 garlic clove, chopped
    • 1 piece lemongrass (see note), 1 inch (2.5 cm) long, finely chopped
    • 1 piece fresh ginger, 1/2 inch (1.5 cm) long, finely chopped
    • 1/2 to 1 bird’s eye chili pepper, seeded and thinly sliced
    • 2 tbsp (30 ml) tomato paste
    • 2 tsp (10 ml) fish sauce
    • 1 tsp sweet paprika
    • 1/2 tsp curry powder
    • 1/2 tsp sugar
    • 1/4 tsp ground turmeric
  • Toppings

    • 6 oz (170 g) fresh or dried ramen noodles
    • 1/4 lb (115 g) baby bok choy or tatsoi, cut into thin wedges
    • Green onion, thinly sliced, to taste
    • Cilantro leaves, to taste
    • Lime wedges, to taste
    • Fried onions (optional)

Preparation

  • Broth

  • Curry Paste

  • Toppings

Note from Ricardo

Lemongrass stalks that have been cut and preserved in water can be found in some grocery stores. They are more tender than fresh stalks and easier to cut.

Don’t hesitate to replace chicken thighs with the same amount of leftover chicken or turkey. Even if the latter is already cooked, follow the same steps suggested in the recipe for delicious meat and broth.

Personal Note