Ingredients
- 2 packs ramen noodles (discard seasoning packets)
- 1 tbsp vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1½ tbsp curry powder or curry paste
- 1 tsp soy sauce
- 1 lb (450 g) chicken breast or thighs, sliced
- 4 cups chicken broth
- 1 cup coconut milk (optional, for creaminess)
- Salt & black pepper, to taste
- Optional toppings:
- Soft-boiled eggs
- Green onions
- Chili oil or sriracha
- Fresh cilantro
- Sesame seeds
Instructions
- Heat oil in a pot over medium heat.
- Sauté onion until soft, about 3 minutes.
- Add garlic and ginger; cook 30 seconds until fragrant.
- Stir in curry powder/paste and soy sauce.
- Add chicken and cook until lightly browned.
- Pour in chicken broth and coconut milk.
- Simmer for 10–15 minutes until chicken is fully cooked.
- Meanwhile, cook ramen noodles according to package directions; drain.
- Divide noodles into bowls and ladle curry chicken broth over top.
- Add desired toppings and serve hot.
Notes
Chicken thighs add extra richness and tenderness.
Adjust spice level with curry paste or chili oil.
Add mushrooms, spinach, or bok choy for veggies.
Broth tastes even better the next day.
- Prep Time: 20
- Cook Time: 10
- Category: Dinner / Noodles
- Method: Simmering
- Cuisine: Asian-Inspired Fusion