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Spiced Curry Chicken Ramen Recipe
Jane Crompton
My mother used to make this curry chicken ramen. It's delicious, nutritious, and comforting. Plus, it has the bonus illness-begone benefits of curry doing its part to fight illness.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course
Main Course
Cuisine
Japanese
Servings
5
people
Calories
741
kcal
Ingredients
US Customary
Metric
1x
2x
3x
10
cups
chicken broth
3
cups
rotisserie chicken
sliced
1
teaspoon
curry powder
¼
cup
soy sauce
1
teaspoon
sesame oil
16
ounces
ramen noodles
1
cup
corn kernels
thawed
½
cup
carrot
shredded
½
cup
green onion tops
chopped
¼
cup
cilantro leaves
5
medium
eggs
soft or hard-boiled
Instructions
Heat the broth with the shredded chicken to a gentle boil.
Add the curry powder, soy sauce, and sesame oil.
If you plan to eat the soup all at once, you can cook the noodles in the broth. If not, you should cook the noodles separately.
Add the desired amount of noodles to a bowl, then top with broth, corn, carrots, green onions, cilantro, and eggs.
Nutrition
Calories:
741
kcal
Carbohydrates:
78
g
Protein:
54
g
Fat:
26
g
Saturated Fat:
10
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
11
g
Trans Fat:
0.1
g
Cholesterol:
238
mg
Sodium:
3095
mg
Potassium:
1577
mg
Fiber:
5
g
Sugar:
6
g
Vitamin A:
5587
IU
Vitamin C:
72
mg
Calcium:
247
mg
Iron:
12
mg
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