Coconut Milk Chicken Ramen Soup with Bok Choy

Name: Coconut Milk Chicken Ramen Soup with Bok Choy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 tablespoons olive oil; 450 grams chicken breast (boneless, skinless, sliced thinly); 1 onion (medium, diced); 3 cloves garlic (minced); 1 tablespoon ginger (fresh, grated); 2 tablespoons red curry paste; 400 ml coconut milk (unsweetened); 750 ml chicken broth (low sodium); 2 tablespoons fish sauce; 200 grams ramen noodles (dried); 200 grams bok choy (sliced); 1 lime (cut into wedges); 1/4 cup cilantro (fresh, chopped)

45 min 4 servings Medium

All Recipes

Coconut Milk Chicken Ramen Soup with Bok Choy

A fragrant and creamy coconut milk-based chicken ramen soup with fresh bok choy, perfect for a comforting meal.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

Ramen is a beloved dish that has found its way into the hearts of many around the world. This version combines the rich, creamy texture of coconut milk with tender chicken and fresh bok choy, creating a fusion of flavours that is both comforting and exotic. Coconut milk adds a silky smoothness to the broth, while the bok choy provides a crisp, fresh contrast. This dish is perfect for those who love the complexity of Asian flavours and the warmth of a hearty soup.

Ingredients

Servings

For the soup

For garnishing

Instructions

Cook the chicken

Heat olive oil in a large pot over medium heat. Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

Pro tip: Ensure the chicken reaches an internal temperature of 165°F (74°C).

Sauté aromatics

In the same pot, add the diced onion, minced garlic, and grated ginger. Cook until fragrant and the onions are translucent, about 3 minutes.

Pro tip: Stir frequently to prevent burning.

Add curry paste

Stir in the red curry paste and cook for an additional 1 minute to release its flavour.

Pro tip: Adjust the amount of curry paste based on your spice preference.

Combine liquids

Pour in the coconut milk and chicken broth. Bring to a simmer, stirring occasionally.

Cook noodles

Add the ramen noodles to the pot and cook according to package instructions until just tender.

Pro tip: Do not overcook the noodles; they should be slightly firm.

Finish the soup

Return the cooked chicken to the pot along with the fish sauce and sliced bok choy. Cook for 2-3 minutes until bok choy is tender-crisp.

Pro tip: Taste and adjust seasoning as needed.

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Tips & Tricks

<ul><li>Use fresh, high-quality chicken to ensure the best flavour and texture.</li><li>Opt for unsweetened coconut milk for a more authentic taste.</li><li>Fresh bok choy adds a crunchy texture; don't overcook it.</li><li>Garnish with fresh herbs like cilantro for added freshness.</li></ul>

Serving Suggestions

Serve this coconut milk chicken ramen soup with a wedge of lime on the side to add a zesty kick. Pair it with a light and refreshing salad to balance the richness of the soup. This soup can be made ahead and stored in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if the broth has thickened too much.