Thai Curry Ramen
Homemade Thai curry ramen made from slow simmering chicken stock, seasoned with red curry paste and spices, and loaded with .fresh veggies.
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why you’ll love this Thai curry ramen
This Thai curry ramen starts with a steaming bowl of slow-cooked chicken broth infused with the tantalizing richness of coconut milk, creating a savory and creamy base. As if that wasn’t enough, you load it up with a colorful medley of fresh vegetables adding a crunchy punch to every slurp. And let’s not forget the golden crown atop the whole thing – a soft-cooked egg with a runny yolk just waiting to baptize your bowl in a warm, velvety river of sunshine. Toss in some springy ramen noodles, and you’ll be licking the bowl clean!
Ingredients for Thai curry ramen
To make this recipe you will need:
- 1 whole roasting chicken or rotisserie, cooked and chopped
- 8- 10 cups chicken broth, preferably homemade
- 1 bunch Bok Choy
- 4 Tbsp Thai Red Curry Paste
- 1/4 cup brown sugar
- 4 cloves fresh garlic, minced
- 1 Tbsp Fish Sauce
- 2 cans Coconut milk
- ramen noodles or vermicelli noodles
For the Toppings:
- red onion, sliced thin
- soy sauce
- fresh lime
- peeled, julienned carrot
- fresh cilantro
- toasted sesame seed
- egg
- red pepper flakes
Instructions for making this Thai curry Ramen
Step 1: Slow simmer the broth
Begin by bringing 8 cups of chicken broth to a slow boil. It’s best to use homemade broth if possible because it add such a rich, wholesome flavor. Once the broth has come to a boil, throw in the ground ginger, minced garlic, fish sauce, brown sugar, red curry paste, and coconut milk. Salt to taste and reduce to a simmer.
Step 2: Wash, chop, and prepare the toppings
While the broth simmers on low, begin preparing the toppings. Wash and chop the Bok choy, both stem and leaf. Slice up the limes, chop the chicken if you haven’t already, and slice the red onion into thin slices. Roughly chop a bunch of cilantro. Allow the broth to continue simmering for 40 minutes.
Step 3: Cook the Bok Choy & noodles
While the broth is simmering, cook the noodles in a separate pot according to the package directions. Poach or soft fry the eggs sunny side up, and add the chopped Bok Choy to the broth. Allow the Bok choy to cook and soften for about 5 minutes.
Step 4: Assemble the ramen bowls
Once the Bok choy has wilted, divide the noodles among the bowls and add a few pieces of cooked chicken. Then, ladle in the broth, making sure to include the softened Bok choy in each bowl. Add in 1/2 – 1 Tbsp of soy sauce to each bowl. Then, top with desired toppings: a few thinly sliced red onion, some fresh cilantro, a slice of lime and a poached egg are our favorites.
other toppings/variations to try:
- try stirring in a scoop of peanut butter
- fresh sliced jalapenos or chiles
- shredded coconut
- toasted sesame seeds
- fresh grated ginger
- chopped green onion
- kimchi
- fresh sliced mushrooms
- shredded carrots
- bean sprouts
- chic peas
faq about easy Thai curry ramen
No, this is not a spicy dish. The spice from the red curry past is carefully balanced by the coconut milk so that it is a very flavorful, but not very hot dish. If you like it hot, try adding a drizzle of sriracha on top.
Yes! You can use vegetable stock to replace the chicken broth and omit the chicken for a satisfying vegetable ramen!
Yes, for a richer, creamier version of this ramen, try substituting coconut cream for the milk.
you make it? let me know by leaving a 5 star review below or tag me with a pic on instagram @good.to.gather
Easy Thai Curry Ramen
Equipment
- 1 6 quart stock pot
Ingredients
- 1 whole roasting chicken or rotisserie picked
- 8- 10 cups chicken broth
- 1 Tbsp ground Ginger
- 1 bunch Bok Choy
- 4 Tbsp Thai Red Curry Paste
- 1/4 cup brown sugar
- 4 cloves fresh garlic minced
- 1 Tbsp Fish Sauce
- 2 cans Coconut milk
- ramen noodles or vermicelli noodles
Toppings
- 1 bunch cilantro
- 1 small red onion sliced thin
- 1 fresh lime sliced
- soy sauce to taste
- poached eggs
Instructions
- Begin by bringing 8 cups of chicken broth to a slow boil. It's best to use homemade broth if possible because it adds such a rich, wholesome flavor. Once the broth is boiling, throw in the ground ginger, minced garlic, fish sauce, brown sugar, red curry paste, and coconut milk. Salt to taste and reduce to a simmer.8- 10 cups chicken broth, 1 Tbsp ground Ginger, 4 Tbsp Thai Red Curry Paste, 1/4 cup brown sugar, 4 cloves fresh garlic, 1 Tbsp Fish Sauce, 2 cans Coconut milk
- While the broth simmers on low, begin preparing the toppings. Wash and chop the Bok choy, both stem and leaf. Slice up the limes, chop the chicken if you haven't already, and slice the red onion into thin slices. Roughly chop a bunch of cilantro. Allow the broth to continue simmering for 40 minutes.1 whole roasting chicken or rotisserie, 1 bunch Bok Choy, 1 small red onion, 1 fresh lime, 1 bunch cilantro
- While the broth is simmering, cook the noodles in a separate pot according to the package directions. Poach or soft fry the eggs sunny side up, and add the chopped Bok Choy to the broth. Allow the Bok choy to cook and soften for about 5 minutes.1 bunch Bok Choy, ramen noodles or vermicelli noodles, poached eggs
- Once the Bok choy has wilted, divide the noodles among the bowls and add a few pieces of cooked chicken. Then, ladle in the broth, making sure to include some softened Bok choy in each bowl. Add in 1/2 – 1 Tbsp of soy sauce to each bowl. Then, top with desired toppings: a few thinly sliced red onion, some fresh cilantro, a slice of lime and a poached egg are our favorites.soy sauce
