Name: Coconut Curry Ramen with Chicken and Bok Choy
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 2 serving(s)
Ingredients: 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; 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; 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)

Coconut Curry Ramen with Chicken and Bok Choy

Preparation

25 MIN

Cooking

40 MIN

Servings

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.