Spicy Thai Coconut Curry Ramen: A Flavorful Twist You Need to Try

Thai-Inspired Coconut Curry Ramen

As the weather starts to cool down and the leaves begin to change colors, I find myself craving warm and comforting dishes with a touch of spice. Today, I’m excited to share my adventurous take on a classic ramen dish with a Thai twist that will surely warm you up from the inside out.

Ingredients:

• ramen noodles (200g)
• coconut milk (400ml)
• chicken breast (250g, thinly sliced)
• red curry paste (2 tbsp)
• vegetable broth (500ml)
• shiitake mushrooms (100g, sliced)
• bean sprouts (100g)
• lime (1, juiced)
• cilantro (for garnish)

Kitchen Tools:

• saucepan
• wooden spoon
• chef’s knife
• cutting board
• ladle

To start, cook the ramen noodles according to the package instructions and set aside. In a large saucepan over medium heat, combine the coconut milk and red curry paste, stirring until fragrant. Add the chicken breast slices and cook until no longer pink.

Next, pour in the vegetable broth and bring the mixture to a simmer. Add the shiitake mushrooms and bean sprouts, allowing them to cook until tender. Squeeze in the lime juice for a burst of freshness.

Divide the cooked noodles into bowls and ladle the hot coconut curry soup over them. Garnish with fresh cilantro for an added pop of color and flavor.

The total weight of the cooked dish is approximately 1200g, with 4 servings at 300g each. One serving is estimated to be around 400 calories.

One unique tip for this recipe is to add a spoonful of peanut butter to the curry broth for a rich and creamy texture with a hint of nuttiness.

I hope you give this Thai-inspired coconut curry ramen a try and make it your own by adding your favorite toppings or adjusting the spice level to suit your taste. Enjoy!