The easiest homemade Ramen with a rich, silky broth that is full of flavor from the spices & coconut milk. This filling Ramen is the perfect cozy soup recipe for the colder months. The flavor is reminiscent of the good ol’ store-bought ramen packets, but creamier and full of good-for-you ingredients!
The trick to an amazing, flavorful soup is building layers of flavor and seasoning as you go. This recipe starts with chicken breast that is seared directly in the pot you will make the soup in. It gets a quick seasoning of salt & pepper before being placed in the hot pot with a bit of oil. As it sears, it will naturally lift off the pan (no need for non-stick here!) but you will notice it leaves behind some brown bits on the bottom. This is a good thing! When you start to cook the other ingredients in the same pan, the liquids they release will allow you to scrape up the brown bits and they will add so much flavor to the broth!
One the chicken is cooked, set it aside and add your mushrooms right into the pan and cook for a few minutes until they begin to soften. Season them with a pinch of salt, then you add your aromatics (green onions, garlic, and ginger) and cook for a minute or two, just until fragrant. Next, add your spices into the pan and let them toast a bit while stirring. Toasting the spices before adding the broth to the pot will deepen their flavors. Finally, add the broth and coconut milk and scrape up all those beautiful brown bits that have developed at the bottom of the pan. At this point you should taste the broth one more time for seasoning and add salt if necessary. Seasoning lightly with salt at each step instead of just dumping it in at the end will help develop those layers of flavors we are looking for. You can let the broth simmer as much or as little as you want before adding the noodles. I like to add a squeeze of lime right at the end for some brightness.
Can I cook the noodles in the broth?
If you plan on serving this soup right away, you can cook the noodles right in the broth. You’ll notice that it will thicken quite a bit due to the starches in the noodles, so if you are planning on doing this I’d recommend adding an additional 2 cups of chicken stock or water to accommodate. My preferred way is to cook the noodles separately and add them at the end, so the broth stays nice and thin.
I like to garnish this Ramen with a soft boiled egg, a wedge of lime, extra sliced green onions, and of course some of that sliced up chicken that was seared at the beginning. There is nothing better than a steaming bowl of fresh homemade ramen! It’s a really low effort recipe that yields a satisfying result.
Coconut Curry Chicken Ramen
Ingredients
- 2 Tbsp Avocado Oil
- 1 Lb Chicken Breast
- 5 oz Package Sliced Shitake Mushrooms
- 2 Cloves Garlic, Minced
- 1 Bunch Green Onions, Sliced (reserve some to garnish at the end)
- 1 Tbsp Fresh Ginger, Grated
- 2 Tsp Curry Powder
- 1 Tsp Paprika
- 1/2 Tsp Turmeric
- Salt + Pepper to taste
- 4 Cups Chicken Stock
- 1 Can Coconut Milk
- 8 oz Package Plain Ramen Noodles, cooked according to package directions (see notes)
- 1 Lime
- Soft Boiled eggs (optional, for garnish)
Instructions
- Heat a heavy-bottomed dutch oven or soup pot over medium heat, and once hot, add 1 tbsp of avocado oil to coat the bottom of the pot. Add your chicken breast and sear about 5 minutes on each side until golden brown and cooked through (thickest part should read about 165 degrees). Remove from pot and set aside.
- In the same pan, add the remaining oil and then add the mushrooms to the pot. Cook for 3-4 minutes until softened. Season with a pinch of salt.
- Add the sliced green onions to the pan along with the garlic and ginger. Stir and cook for 1 or 2 minutes until just fragrant.
- Add the spices and stir to coat the aromatics. Allow to toast for a minute or so before adding the broth to the pot.
- Once the broth is added, scrape up the brown bits at the bottom of the pan, and stir in your coconut milk. Simmer for a few minutes to let the flavors develop. Taste and season with another pinch of salt if necessary.
- Right before serving, add your cooked noodles and the juice of 1/2 a lime. Slice up your chicken and serve on top of the Ramen along with a soft boiled egg, the leftover sliced green onions, and a wedge of lime.
Notes
You should be able to find packages of plain dried ramen noodles in the Asian section of your grocery store. If you are using the noodles that come with a seasoning packet, discard the packet and just use the noodles themselves.
I prefer to cook the noodles separate from the broth, otherwise the broth will thicken due to the starches in the noodles. If you want to cook them in the broth, I recommend adding an additional 2 cups of liquid (either chicken stock or water) and serving right away.
Nutrition Facts
Coconut Curry Chicken Ramen
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 440 | |
| % Daily Value* | ||
| Total Fat 27.5g | 41.5% | |
| Saturated Fat 20.3g | 100% | |
| Trans Fat | ||
| Cholesterol 73mg | 24.3% | |
| Sodium 712mg | 29.7% | |
| Total Carbohydrate 18.7g | 6% | |
| Dietary Fiber 4.9g | 16% | |
| Sugars 5.2g | ||
| Protein 32.6g | ||
| Vitamin A | Vitamin C | |
| Calcium 41mg | Iron 4mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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