Cozy Chicken Curry Ramen Soup

 

This Cozy Chicken Curry Ramen Soup offers you a big bowl of feelgood with yellow curry, coconut milk, veggies, and slurp-worthy noodles.

Say hello to the most crave-worthy bowl of soup ever.

Liquid gold. That’s the best way to describe the silky, creamy coconut curry broth that makes this chicken curry Ramen soup the marvel that it is. This recipe is inspired from the famous chicken curry Ramen from Noodle Blvd. in Cary, NC. This fabulous little Ramen joint is a 30-minute drive from us and, though it’s always been worth the trip, I thought I’d take a stab at making it at home. I’m thrilled to report that it did not disappoint! So I’m going to share it with you :)

Chicken Curry Ramen Soup is not a traditional Ramen.

You won’t find curry in any traditional Japanese Ramen soups, like shoyu, shio, miso, and tonkatsu. But this interpretation is worth repeating. Yellow curry originates from Thailand and is made up of cumin, coriander, turmeric, fenugreek, garlic, salt, lemongrass, cayenne, ginger, cinnamon, mace, and bay leaf; this is a total switch from dashi broth. But from what we’ve gauged, the chicken curry Ramen is the most popular bowl at the restaurant. Here’s what you’ll need to make this good stuff in your own kitchen:

• Ramen noodles
• Olive oil
• Chicken tenders (skinless boneless breasts or thighs could also be used)
• Kosher salt and cracked black pepper
• Garlic cloves
• Fresh ginger
• Scallions
• Yellow curry paste
• Turmeric
• Chicken stock or broth
• Coconut milk
• Fish sauce

Topping options.

When it comes to toppings, you can get pretty creative. Here’s what we like to use:

• Seared baby bok choy
• Soft-boiled egg
• Pickled vegetables
• Finely julienned vegetables
• Sesame seeds
• Scallions
• Lime wedge, for spritzing 

How to make this Cozy Chicken Curry Ramen Soup.

The flavors here are big and complex, but the execution is so simple! Here’s a step-by-step.

1. Heat olive oil in a large pot over medium-high heat.
2. Season the chicken tenders with salt and pepper, and place them into the pot once the oil is hot. Cook the tenders for about 7-10 minutes, flipping halfway through with tongs, or until cooked and they reach an internal temperature of 165º F. Once cooked, transfer them to a paper towel-lined plate or cutting board.
3. Add a bit more oil to the pan if necessary, then add the garlic and ginger. Simmer for about a minute.
4. Add the scallions, curry paste, and turmeric, and simmer for about another minute, stirring to break down the curry paste as much as possible.
5. Finally, add the chicken stock and coconut milk. Give everything a good stir and bring the liquid so a low simmer over medium heat.
6. Once simmering, add the fish sauce and stir.
7. If you’d like to add some heat to the broth, add some chili flakes or a tablespoon or two of chili sauce, like sambal oelek.
8. Let it simmer for about 10 minutes.
9. In the meantime, shred or roughly chop the chicken tenders.
10. In a separate pot, prepare your Ramen noodles as per the instructions on the package. (Methods will vary depending on whether the noodles are instant or fresh.)
11. Once the noodles are cooked, strain them, place them in a bowl, and spoon the curry broth over the noodles. Top the noodles with the chicken and top your Ramen bowl with your choice of extras, like seared bok choy, julienned carrots, jammy soft-boiled eggs, etc.

Make it vegetarian.

This recipe can easily be made vegetarian.

1. Omit the chicken
2. Swap the chicken stock for vegetable broth
3. Omit the fish sauce
4. Top it with crispy tofu!

Equipment you’ll need:

• Large soup pot or Dutch oven
• Sharp knife
• Tongs
• Paper towels
• Large spoon

More slurp-worthy Ramen soups:

• Easy Homemade Ramen Bowls
• Spicy Shoyu Ramen
• Easy Five Spice Chicken Ramen
• Miso Ramen
• Kake Soba with Hon Tsuyu Broth

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.