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.

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

Categories

Ingredients

  • Broth

  • Curry Paste

  • Toppings

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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

To help you with this recipe

RICARDO Measuring Spoons Set

RICARDO Measuring Spoons Set

17.99 $

This professional grade quality set of 4 stainless steel measuring spoons will provide precise measurements for liquid ingredients.

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