Thai-ish Chicken Ramen

This is what happens when you want to make a traditional Thai red curry noodle dish, but don’t have all the ingredients!

Ingredients

1 tablespoon olive oil 

1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces 

1/2 teaspoon salt  

1/2 teaspoon pepper 

1/2 teaspoon minced garlic 

1 cup diced pasilla pepper 

1/2 cup diced onion 

1 tablespoon red curry paste 

1 teaspoon freshly grated ginger 

2 cups low sodium chicken broth 

6 ounces coconut milk 

8 ounces fresh ramen noodles 

1/2 teaspoon fish sauce 

1/2 teaspoon brown sugar 

1/4 cup shredded carrots 

1/4 cup chopped chives 

1/4 cup chopped cilantro 

1 teaspoon lime juice 

Instructions

1. Heat olive oil in a pot over medium heat until shimmering. Season chicken with salt and pepper and add to the pot. Sauté 2-3 minutes, until golden.

2. Transfer chicken to a bowl; set aside. To the pot, add garlic, pepper and onion and cook until tender, about 3-4 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute.  

3. Add chicken broth and coconut milk. Scrape the bottom of the pan with your spoon to loosen anything that is sticking.  

4. Add chicken and bring the soup to a boil. Reduce heat to medium low and cook 10 more minutes, stirring occasionally. 

5. Add noodles, fish sauce, and brown sugar and simmer until noodles are cooked, about 5 minutes. 

6. Remove soup from the heat and add carrots, chives, cilantro, and lime juice.  

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Thai-ish Chicken Ramen

Yield: 2

Author: Alicia Shevetone

Prep time: 10 MinCook time: 23 MinTotal time: 33 Min

Ingredients

• 1 tablespoon olive oil
• 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon minced garlic
• 1 cup diced pasilla pepper
• 1/2 cup diced onion
• 1 tablespoon red curry paste
• 1 teaspoon freshly grated ginger
• 2 cups low sodium chicken broth
• 6 ounces coconut milk
• 8 ounces fresh ramen noodles
• 1/2 teaspoon fish sauce
• 1/2 teaspoon brown sugar
• 1/4 cup shredded carrots
• 1/4 cup chopped chives
• 1/4 cup chopped cilantro
• 1 teaspoon lime juice

Instructions

1. Heat olive oil in a pot over medium heat until shimmering. Season chicken with salt and pepper and add to the pot. Sauté 2-3 minutes, until golden.
2. Transfer chicken to a bowl; set aside. To the pot, add garlic, pepper and onion and cook until tender, about 3-4 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute.
3. Add chicken broth and coconut milk. Scrape the bottom of the pan with your spoon to loosen anything that is sticking.
4. Add chicken and bring the soup to a boil. Reduce heat to medium low and cook 10 more minutes, stirring occasionally.
5. Add noodles, fish sauce, and brown sugar and simmer until noodles are cooked, about 5 minutes.
6. Remove soup from the heat and add carrots, chives, cilantro, and lime juice.

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