Quick Thai Chicken and Ginger Carrot Ramen
Quick Thai Chicken and Ginger Carrot Ramen. Made in one pot with creamy coconut curry broth, tender chicken, carrots, and noodles. So delicious!
Servings: 6
Calories: 614kcal
Ingredients
- 3 tablespoons salted butter (or use ghee)
- 6 small chicken thighs or breasts
- 2 shallots, chopped
- 2 teaspoons ground ginger
- 1/2 teaspoon turmeric
- 2 cups sliced carrots
- 1 cup sliced shiitake mushrooms (or use cremini)
- 1/4 cup Thai red curry paste
- 1/4 cup chopped green onions
- 4 cups chicken broth
- 1 can (14 ounces) full-fat coconut milk
- 1/4 cup tamari or soy sauce
- 1/4 cup creamy peanut butter
- 4 squares ramen noodles
- soft or hard-boiled eggs, for serving
Spicy Toasted Panko
- 1 tablespoon salted butter (or use oil or ghee)
- 1 cup panko breadcrumbs
- 1/4 cup sesame seeds
- 1 teaspoon Thai red curry paste
- 1/2 cup roasted peanuts
- 3 tablespoons nori flakes
Instructions
- In a large Dutch oven over medium heat, melt the butter with the chicken, shallots, ginger, turmeric, carrots, and mushrooms. Cook for 5 minutes, until sizzling and the vegetables begin to soften. Add the curry paste and green onions. Cook for another minute.
- Pour in the broth, 2 cups of water, and tamari or soy sauce. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the chicken is cooked through.
- Make the Panko. In a skillet over medium heat, cook the butter, panko, sesame seeds, and curry paste until golden and toasted. Remove from the heat, then stir in the peanuts and nori flakes.
- Shred the chicken, then stir in the coconut milk and peanut butter until the broth is creamy and smooth.
- Add the noodles and cook for 3-5 minutes, until tender.
- Ladle the noodles, chicken, vegetables, and broth into bowls. Top with soft-boiled eggs, green onions, cilantro, and the spicy toasted panko.
Nutrition
Calories: 614kcal
