Description

A comforting and flavorful dish of creamy spicy chicken ramen, blending rich coconut milk with vibrant spices and tender chicken, perfect for sharing with family.

Ingredients

Scale

1 lb boneless chicken (breast or thighs), cut into bite-sized pieces
1 can (13.5 oz) coconut milk
2 cloves garlic, minced
1-inch piece of fresh ginger, minced
1 stalk lemongrass, bruised
4 cups chicken or vegetable broth
2 cups bok choy, chopped
1 cup mushrooms (shiitake or cremini), sliced
2 scallions, sliced
Fresh herbs (cilantro or basil), for garnish
1 lime, cut into wedges
2–3 tablespoons chili paste (adjust to taste)
Noodles (ramen or your choice), cooked separately

Instructions

In a large pot, heat a drizzle of oil over medium heat. Add minced garlic and ginger, sautéing until fragrant for about 2 minutes.
Add the chicken pieces to the pot and brown for 5 minutes, until lightly golden.
Pour in the chicken or vegetable broth and coconut milk, stir to combine, and bring to a gentle simmer.
Incorporate the chopped bok choy and sliced mushrooms into the pot, allowing them to cook for 5 minutes.
Stir in chili paste according to your spice preference and adjust seasoning with salt and soy sauce.
Prepare ramen noodles according to package instructions or add them directly to the pot, cooking until tender.
Garnish each bowl with fresh herbs, scallions, and a wedge of lime before serving.

Notes

For a vegetarian twist, substitute chicken with tofu or shrimp. Adjust the spice level by adding more or less chili paste. Store leftovers in an airtight container for up to three days, separating the noodles from the broth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 7g
Sodium: 900mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg

Keywords: ramen, creamy chicken ramen, spicy ramen, comfort food, quick meal