Coconut Curry Chicken Ramen

  • Prep + Cook Time
    60+ Minutes
  • Servings
    4
Where to Buy

Ingredients

For the Chicken

  • 2 lbs Georges Farmers Market® Boneless Skinless Chicken Breast
  • 2 cloves minced garlic
  • 1 tsp grated ginger
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tbsp light brown sugar

For the Broth

  • 2 tbsp sambal oelek
  • 2 shallots, halved
  • 6 cloves garlic
  • 1 (2 in) piece ginger, peeled and roughly chopped
  • ⅓ cup packed cilantro leaves + stems, chopped
  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 1 tsp curry powder
  • 1 tbsp canola or vegetable oil
  • 2 (14 oz) cans unsweetened coconut milk
  • 2 cups chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp light brown sugar
  • Kosher salt

For the Eggs

  • 4 eggs
  • ¾ cup mirin
  • ½ cup soy sauce
  • 1 tbsp brown sugar
  • ⅔ cup water

For Serving

  • 4 (3 oz) packages instant ramen noodles, flavor packets discarded
  • 1 bunch scallions, chopped
  • 2 limes, sliced into wedges

Cilantro for garnish

Ingredients

Preparation

    For the Broth

    1. Puree sambal oelek, shallots, garlic, ginger, cilantro, coriander, turmeric, curry powder and 3 tbsp water in a food processor until smooth. Add 1–2 more tbsp of water if needed to help the mixture form a smooth paste.
    2. Heat oil in a large pot over medium heat. Add paste and cook, stirring constantly, for 4–5 minutes. Whisk in coconut milk and broth and season generously with Kosher salt. Bring to a boil, then reduce heat and cook for 20–25 minutes. Add fish sauce and brown sugar, and cook for at least 5 more minutes.
    3. During the last 2–3 minutes of the ramen broth simmering, cook ramen noodles in boiling water until just cooked through (if you cook too long, they will turn to mush).

    For the Eggs

    1. Bring water to boil in a medium saucepan. Lower heat to a rapid simmer. Carefully lower eggs into water and cook for between 6½–7 minutes. Use a slotted spoon to remove eggs from water and place in an ice bath (bowl filled with very icy water). Let eggs cool completely, then carefully peel.
    2. While eggs are cooking, combine egg marinade ingredients. Whisk to combine and until sugar is completely dissolved.  Place eggs in marinade and refrigerate for 12–24 hours. Remove from marinade and store in an airtight container until ready to halve and use.

    For the Chicken

    1. Combine chicken marinate ingredients in a bowl. Add chicken and stir to combine. Cover and refrigerate for at least one hour, preferably for 4–6 hours.
    2. Preheat the oven to 425°F and line a baking sheet with parchment paper or foil sprayed with nonstick cooking spray. Place chicken breast on a baking sheet and roast for about 20 minutes, until chicken is just cooked through. Shred chicken with two forks, or for a quick shredding tip, place in a mixing bowl and use an electric mixer to shred.

    For Serving

    1. Divide broth between bowls. Add ramen noodles, chicken, eggs, and scallions. Garnish with cilantro.
    2. Serve with lime wedges.

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