A bowl of ramen is universally loved. I grew up on packaged ramen, which isn’t so great for you, so over the years I’ve learned to make them a bit healthier. I make my own broth and love that there are fresh ramen noodles available nowadays so you can get the perfect slurp.
This version uses thai spices and seasoning to create the most delicious tangy flavorful broth. This comes together in 30 minutes.
Thai Coconut Ramen Soup
2 tablespoon olive oil
1 cup sliced mushrooms
½ cup sliced red bell peppers
3 garlic cloves
1 tablespoon thai red curry paste
1 chicken breast, sliced
4 cups chicken broth
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 lemongrass stalk
2 Kaffir lime leaves
Bok Choy / spinach / greens
Lime juice
Cilantro
Green onions
In a pot, add olive oil and let it get hot. Add sliced chicken and season with salt and pepper. saute for 5 mimuntes until cooked through. Remove from heat. Add another drizzle of olive oil and add the smashed lemongrass in. Add mushrooms, bell peppers, garlic and saute for 3 minutes. Add red curry paste and mix well. Add coconut milk, chicken broth, fish sauce, brown sugar and kaffir lime leaves. You can find dried leaves in the specialty asian section if you can’t find fresh leaves (typically available at asian groceries).
Let the broth simmer for 20 minutes and then add chicken back in. Right before serving, add noodles and bring broth to a boil and add in squeeze of lime and the bok choy and turn off heat. YOu want the bok choy to still maintain its crunch otherwise it’ll get super watery. Ladle out into bowl with noodles and enjoy.
Top with cilantro and green onions and another squeeze of lime if you like it tart.
Watch below for full video tutorial:
Thai Coconut Ramen Soup: from 6:42 - 10:50 mark
