With the drop is temperatures (yes, even in Florida) this cozy Coconut Chicken Ramen will warm you right up. This is one of my go-to recipes when I’m either feeling a little under the weather or in need of a warm comfort meal. I swapped out the coconut milk for the lighter version to help save on some calories and fat. With 542 calories and 40g of protein per serving, this dish will fuel you with the energy you need to power through the day, all while satisfying your cravings for something rich, and comforting.
Ramen originally started as a “luxury” food in Japan, served in high-end restaurants as a treat many couldn’t afford regularly. Over time, that’s changed, and while I still feel a bit luxurious when eating ramen, they’ve made it accessible to people all over the globe. Try something different tonight! Grab your wok and noodles and take your taste buds to a new country. Tell your crew you’re making Coconut Chicken Ramen tonight – It’s a lot easier than you think!
Watch this short video on how I make this here.
If you’re looking for some other delicious recipe ideas with poultry as your protein, check these out.
Coconut Chicken Ramen
Helpful Kitchen Tools
- Custom Cutting Board Use code STATION for 10% off
Ingredients
Chicken
- 3 lbs chicken thighs
- 1 tbsp garlic powder
- 1 tbsp ground ginger
- 1 tbsp coconut oil
Sauce
- 1 tbsp coconut oil
- 1 shallot
- 3 cloves garlic
- 1 inch piece of ginger
- 8 oz baby bella mushrooms
- 1 tbsp red curry paste
- 2 tbsp tomato paste
- 13.5 oz light coconut milk
- 16.9 oz chicken broth
Remaining Ingredients
- 6 eggs
- 2 packs ramen noodles
- 1 bunch fresh cilantro
- 1 head bok choi
- 3 Serrano peppers
Instructions
Mise En Place
- Finely chop 1 shallot
- Grate 3 cloves garlic
- Grate 1 inch piece of ginger
- Slice 1 head bok choi into 1/2 inch pieces
- Rinse and slice 8 oz baby bella mushrooms
6-minute Eggs
- In a medium saucepan, bring water to a boil
- Once the water is boiling, gently drop in 6 eggs
- Set a timer for 6 minutes
- After 6 minutes, remove from heat and let the eggs sit in an ice-cold water bath for 3-5 minutes
- Peel your eggs and set them aside
Ramen Noodles
- In a medium sauce pan, bring water to a boil
- Add in 2 packs ramen noodles and cook for 2-3 minutes
- Drain the water and set the noodles aside
Chicken
- Season 3 lbs chicken thighs with salt, pepper, 1 tbsp garlic powder, and 1 tbsp ground ginger on both sides
- In a wok over medium heat, add 1 tbsp coconut oil and sear the chicken on both sides for 3-4 minutes, until the internal temperature has reached 165F
- Remove from the wok and slice into 1/2 inch strips
Sauce
- In the same wok you cooked your chicken in, over medium heat add 1 tbsp coconut oil, 1 shallot chopped, grated 3 cloves garlic, grated 1 inch piece of ginger, and chopped 8 oz baby bella mushrooms
- Saute for 3 minutes
- Add in 1 tbsp red curry paste, 2 tbsp tomato paste and mix well. Cook for another 3 minutes
- Add in 13.5 oz light coconut milk and 16.9 oz chicken broth
- Bring to a simmer and let reduce for about 20 minutes
- Add in the chicken strips, cooked noodles and chopped bok choi
Assemble
- Serve in a bowl and top with fresh chopped cilantro, 1 egg and sliced Serrano peppers
