Creamy Coconut Thai Chicken and Ginger Ramen
This cozy one pot ramen combines tender chicken and sweet carrots in a rich coconut curry broth for a perfect weeknight meal.
recipesbynani.comThere is nothing quite like a warm bowl of soup when you want something satisfying but quick to put together. This dish brings those bright Thai flavors right into your kitchen without needing hours at the stove.
My favorite thing about this recipe is how the ginger and coconut milk come together to make a broth that tastes like it simmered all day long. Just keep an eye on your noodles so they stay perfectly firm instead of getting mushy.
🧺 Ingredients
- 1 pound chicken breast, cut into bite sized pieces
- 2 large carrots, peeled and sliced into thin rounds
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 can full fat coconut milk
- 3 cups chicken broth
- 2 packages instant ramen noodles, seasoning packets discarded
- 1 tablespoon vegetable oil
- Fresh cilantro and lime wedges for serving
👩🍳Instructions
- 1
Heat the oil in a large pot over medium heat and add the chicken pieces.
- 2
Cook the chicken until it is browned on all sides, then remove it from the pot and set it aside.
- 3
Add the carrots, ginger, and garlic to the same pot and cook for two minutes until fragrant.
- 4
Stir in the red curry paste and cook for another minute until it smells wonderful.
- 5
Pour in the coconut milk and chicken broth, then bring the mixture to a gentle boil.
- 6
Add the chicken back into the pot and let everything simmer for about five minutes.
- 7
Toss in the ramen noodles and cook for three minutes or until they are soft.
- 8
Serve immediately with a squeeze of fresh lime juice and a sprinkle of cilantro on top.
💡 Tips
Store any leftovers in an airtight container for up to two days, but be aware that the noodles will soak up more broth over time. You can add a splash of extra water or broth when reheating to bring back that creamy texture.
Made this recipe? Let us know how it went.
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