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Easy Thai Coconut Lemongrass Ramen

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A quick and comforting Thai-inspired ramen soup with creamy coconut milk, fragrant lemongrass, red curry, and tender chicken. This flavorful bowl comes together in just 30 minutes for an easy weeknight meal.

Ingredients

  • 2 teaspoons vegetable oil
  • Fresh chopped cilantro
  • Juice of 1/2 lime (more for serving)
  • 1 tablespoons soy sauce or fish sauce
  • 2 small boneless skinless chicken breasts (thinly sliced)
  • 2 pkgs ramen noodles (seasoning discarded)
  • 1 tablespoon Lemongrass Paste
  • 1 tablespoon Red Curry Paste
  • 1/2 piece ginger (peeled)
  • 2 cup chicken broth
  • 15 ounce can coconut milk

Instructions

  1. In a medium-sized sauce pan, heat oil over medium heat. Stir in curry paste and cook for 1 minute until very fragrant.
  2. Stir coconut milk, chicken broth, ginger, and lemongrass paste into the curry paste until well combined. Bring to a simmer, turn heat to low and gently cook for 5 minutes.
  3. Stir sliced chicken and ramen noodles into the broth, bring to a simmer, return heat to low and cook just until the chicken and noodles are cooked, about 3 minutes.
  4. Remove the chunk of ginger, and stir juice from 1/2 of a lime, soy sauce, and fresh cilantro into the soup. Serve immediately.

Notes

  • Add extra lime juice before serving for a brighter flavor.
  • Lemongrass paste can be substituted with fresh lemongrass if available.
  • Store leftovers in the refrigerator and reheat gently, adding broth if needed.

Nutrition

Find it online: https://yumfamilyrecipes.com/easy-thai-coconut-lemongrass-ramen/