Description
This Thai Red Curry Ramen is a cozy, satisfying soup dish made with chicken and mushrooms in a ginger and lemongrass infused coconut red curry broth. It’s so easy to make in a wok in just 20 minutes!
Ingredients
Ramen
1/4 cup olive oil
1 small yellow onion, finely chopped
8oz boneless skinless chicken thighs, cut into bite-sized pieces
salt
4oz shiitake mushrooms, sliced
1 inch piece ginger, crushed*
2 large cloves garlic, crushed
1 whole shallot, chopped
3 1-inch pieces lemongrass, crushed*
2 tbsp red curry paste
1 cup coconut cream
4 cups chicken broth
1 tbsp lime juice
1 tsp lime zest
1 tbsp fish sauce
1 tbsp palm sugar**
4oz Chinese wheat noodles***
Garnish
soft boiled egg, halved
Thai basil
green onions, chopped
black sesame seeds
lime slices
Instructions
Heat the oil in a large wok over medium-high heat
Add the onion, sauté 2-3 minutes
Add the chicken and a generous pinch of salt
Sauté the chicken and onions for 3-4 more minutes
Add the shiitake mushrooms, ginger, garlic, shallot, lemongrass and red curry paste, mix until everything is well combined
Continue to sauté 3-4 minutes
Pour in the coconut cream and chicken broth, mix
Add the lime juice and zest, fish sauce and palm sugar
Bring to a boil
Add the noodles, cook for 3 minutes
Remove wok from heat, divide ramen into 2 large bowls
Top each with a soft boiled egg, Thai basil, green onion a sprinkle of sesame seeds and lime slices
Notes
*can sub with ginger and lemongrass paste
**can sub with brown sugar
***or 1 package Instant Ramen Noodles
Remove any large pieces of lemongrass before serving
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Ramen
- Cuisine: Asian
Keywords: #redcurryramen, #homemaderamen, #thairedcurry, #ramenrecipe