Coconut Curry Ramen with Chicken

One viral Beef Broth Bowl has officially turned into a small series around here. While making the green chicken curry version, I kept thinking about how good that coconut curry broth would be with ramen. I kept the ground chicken, swapped the rice for instant noodles and had dinner on the table in less than 30 minutes.

This is a Thai-inspired green curry ramen rather than Japanese curry ramen. Green curry paste, coconut milk, chicken broth, fish sauce, garlic, ginger and lime make up the broth. The coconut milk makes it creamy, while the chicken broth keeps it loose enough for noodles.

Coconut Curry Ramen

The ground chicken is caramelized before the broth is made in the same skillet, so all those browned bits end up in the ramen instead of down the drain. The noodles cook separately while the broth simmers, keeping the broth from becoming starchy and the ramen from turning soft.

Finish each bowl with fried shallots, sliced red chilies, cilantro, lime and a soft-boiled egg if you want to go all in.

If you prefer rice to noodles, make my Green Chicken Curry Broth Bowl. If red curry and beef sound more your speed, try the original Coconut Curry Beef Broth Bowl.

Green Curry Ramen Ingredients

These are the main ingredients needed to make this green curry ramen recipe. The complete ingredient list and measurements are in the recipe card below.

• Ramen noodles: Instant ramen is my go-to, but fresh or dried ramen can also be used. Discard the included seasoning packet.
• Ground chicken: Lean ground chicken works best. Let it cook undisturbed before breaking it apart so the meat has time to develop caramelized edges.
• Green curry paste: Green curry paste provides most of the heat and seasoning. Brands vary drastically, so start with 2 tablespoons and add more after tasting the broth.
• Coconut milk: Full-fat canned coconut milk gives the ramen its creamy broth. Shake the can before opening since the coconut cream often separates from the liquid.
• Chicken broth: Chicken broth thins the coconut milk and keeps the finished curry loose enough for ramen noodles.
• Garlic and ginger: Both are used to season the ground chicken and the broth. Garlic and ginger paste are my shortcut when I don’t feel like mincing either one.
• Soy sauce and fish sauce: These provide the salty, savory backbone of the chicken and broth. Taste before adding any extra salt.
• Lime and cilantro: Stir these into the broth after cooking, then serve additional lime wedges and cilantro with each bowl.

Best Noodles for Curry Ramen

Instant ramen noodles are my go-to because they cook quickly and keep this a true 30-minute dinner. There’s no need for the seasoning packet, so save it for another use or toss it.

Cook the noodles separately and pull them from the water while they still have a little bite. They’ll continue to soften once the hot coconut curry broth is added.

Rice noodles can also be used, but they’ll give you more of a green curry noodle bowl than traditional ramen texture. Either way, keep the noodles separate from the broth until you’re ready to eat.

For a stir-fried noodle dinner instead, try my Pad Woon Sen or Yaki Chicken Udon.

Variations and Topping Ideas

• Add soft-boiled eggs: Halved soft-boiled eggs make the ramen more filling, and the creamy yolks pair extremely well with the coconut curry broth.
• Add crunch: Fried shallots are my first choice, but chopped peanuts, crispy garlic or bean sprouts also work.
• Adjust the heat: Add sliced red chilies, chili oil or more green curry paste. Green curry paste can be quite spicy, so add a little at a time and taste as you go.
• Add vegetables: Bell peppers, bok choy, snap peas, shredded carrots and mushrooms can be briefly cooked in the broth.
• Add fresh herbs: Finish the ramen with cilantro, Thai basil or a combination of both.

Recipe Tips and Notes

• Let the chicken brown. Avoid stirring it constantly. Leaving it undisturbed gives the meat time to develop caramelized edges.
• Cook the noodles separately. Boiling ramen directly in the curry broth releases starch and can make the broth overly thick.
• Don’t overcook the ramen. Slightly firm noodles hold up better once the hot broth is added.
• Cook the curry paste first. Heat it with the garlic and ginger until fragrant before adding the coconut milk.
• Keep the broth loose. This is ramen broth, not a thick curry sauce. Avoid simmering it long enough to reduce significantly.
• Assemble immediately before serving. Ramen noodles absorb broth quickly and become soft if they sit too long.
• Store everything separately. Refrigerate the ground chicken and broth in separate airtight containers for 3 to 4 days. Keep the toppings separate and cook fresh ramen when reheating the leftovers.