Description
A hearty and flavorful coconut curry ramen soup, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound skinless boneless chicken breasts cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced ginger
- 3 cloves minced garlic
- 1 medium onion diced
- 4 cups chicken broth
- 2 cups coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 package ramen noodles discard seasoning packet
- 1 cup baby spinach
- 1 medium carrot julienned
- 2 green onions sliced
- 1 tablespoon lime juice
- 1 teaspoon chili flakes
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season chicken with salt and pepper and add to pot; cook until lightly browned.
- Add minced ginger, minced garlic, and diced onion; sauté until fragrant and onion softens.
- Stir in red curry paste and cook for 1 minute.
- Pour in chicken broth and bring to a simmer.
- Add coconut milk, soy sauce, and sesame oil; stir to combine.
- Add ramen noodles and julienned carrot; cook until noodles are tender.
- Stir in baby spinach and cook until wilted.
- Remove from heat and stir in lime juice and chili flakes.
- Serve hot garnished with sliced green onions.
Notes
- For a vegetarian option, substitute chicken with tofu and use vegetable broth.
- Feel free to adjust the level of spiciness by adding more or less chili flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg