Spiced Curry Chicken Ramen (Ready in 25 Minutes)
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.
Ingredients
- 10 cups chicken broth
- 3 cups rotisserie chicken sliced or shredded
- 1 tablespoon curry powder or more to taste
- 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 (about 4–5 scallions)
- ¼ cup cilantro leaves
- 5 medium eggs soft or hard-boiled
- as needed water for boiling noodles separately
Instructions
- Add the chicken broth and shredded rotisserie chicken to a large stockpot or Dutch oven. Bring to a gentle boil over medium-high heat, about 5–6 minutes.
- Stir in the curry powder, soy sauce, and sesame oil. Reduce heat to medium-low and simmer for 2–3 minutes to allow the spices to bloom and the flavours to meld.
- For best results, cook the ramen noodles separately according to package directions in a medium saucepan of boiling water. Drain and rinse briefly under warm water to remove excess starch. This prevents the noodles from absorbing all the broth and turning mushy — especially important if you plan to have leftovers.
- Divide the cooked noodles among 5 serving bowls. Ladle the hot broth and chicken over the noodles. Top each bowl with corn kernels, shredded carrot, chopped green onions, fresh cilantro leaves, and a halved soft-boiled or hard-boiled egg. Serve immediately with chilli oil or extra soy sauce on the side if desired.
Nutrition
Serving: 1servingCalories: 796kcalCarbohydrates: 68gProtein: 60gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 309mgSodium: 4872mgPotassium: 467mgFiber: 4gSugar: 6gVitamin A: 2577IUVitamin C: 4mgCalcium: 91mgIron: 6mg
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