Coconut Curry Ramen with Chicken and Bok Choy
Preparation
25 MIN
Cooking
40 MIN
Servings
2

Coconut Curry Ramen with Chicken and Bok Choy

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

  1. In a large pot over medium-high heat, brown the chicken in the oil. Season with pepper and a small amount of salt. Add the broth and coconut milk. Bring to a boil and simmer for 20 minutes. Remove the chicken. On a work surface, thinly slice the chicken.

Curry Paste

  1. Meanwhile, with a mortar and pestle, crush the cilantro stems, garlic, lemongrass, ginger and chili pepper until it forms a paste. Add the tomato paste, fish sauce, paprika, curry powder, sugar and turmeric and combine.
  2. Add the curry paste to the broth and cook for 2 minutes.

Toppings

  1. In a pot of salted boiling water, cook the noodles for 2 minutes. With a slotted spoon, remove the noodles and add to the broth. Cook 1 minute longer.
  2. Meanwhile, blanch the bok choy in the same pot of boiling water for 1 minute. Drain.
  3. Divide the noodles and broth among two bowls. Top with the bok choy, chicken, green onions, cilantro leaves, lime wedges and fried onions, if desired.

Note

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.