Thai curry ramen recipe is perfect warmer for this cool winter nights. It is ready in 30 minutes, easy to prepare, loaded with fresh veggies, and made mostly with pantry ingredients. This rich, colorful, fragrant curry noodle soup is best served steaming hot, it is brimming with slurpy ramen noodles that everyone loves, aromatic red curry paste+ turmeric, crisp veggies, savory ground meat. It is an easy recipe and delivers major dinnertime satisfaction for those busy weeknights.
Ingredient Highlights
- Red Curry Paste: We love Arroy D(can variety) and Mae Ploy brand of ready Thai curry pastes. And to boost the flavors further I add a few pieces of lemongrass, galangal, kaffir lime leaves that I freeze when I buy bulk. Arroyo cans are easily available in Asian markets, they’re usually vegetarian made without shrimp paste.
- Madras Curry Powder or Turmeric: not to be confused with Garam Masala, Madras curry powder or yellow curry powder is a blend of turmeric, coriander, mustard, cumin, fenugreek, cardamom, cinnamon, cloves.with turmeric as the main spice. This blend varies from one brand to another so pick what you like or use a little (ground turmeric, cumin and coriander).
- Vegetables: I’ve found bok choy, snap peas, shiitake mushrooms, broccoli, red bell peppers are our favorite vegetables in this ramen. Use whatever veggies you enjoy.
- Aromatics: red curry paste, madras curry powder, garlic, ginger will suffice in terms basic aromatics, however to amp the flavors I like to add a few pieces of lemon grass, galangal, kaffir lime leaves, shrimp paste when available.
- Noodles: we used fresh wheat ramen noodles that specifically say for ramen(discard the flavorings) other choices are rice noodles or udon noodles. In both cases please cook them as the container suggests before adding to the curry broth, preferably right before serving tableside. This prevents the soup turning starchy and the noodles not absorbing all the broth.
Thai Curry Ramen
Ingredients
- 1 lb ground chicken or turkey
- 2 tbsp Thai red curry paste use less for milder flavor
- 1 tbsp madras curry powder or turmeric
- 1 tbsp heaped minced ginger
- 1½ tbsp minced garlic
- slices of galangal/ kafir lime leaves and or lemongrass to bolster the flavor optional
- 1 14 oz can coconut milk
- 4-6 cups chicken stock
- 1 tbsp fish sauce or soy sauce or one teaspoon sea salt to taste
- 4 baby bok choy
- handful snap peas or green beans blanched
- 4 oz shiitake mushrooms
- 1 tsp neutral oil
- 1 tbsp Lemon/lime juice
- 5-6 fresh green onions chopped
- ½ medium red bell pepper
- 10-12 oz fresh ramen noodles
Garnishes
- fried onions
- green onions
- toasted sesame seeds
- chilli crisp or chili garlic oil
Instructions
- Heat a large pot over medium-high heat. Once hot, add the ground chicken or turkey and cook for 3-4 minutes, breaking the meat clumps. Now cook undisturbed for 2-3 minutes until the bottom is crispy. Continue to cook until the meat is fully cooked about 5 more minutes.
- While the meat cooks, bring a pot of water to boil and cook the noodles as per the package instructions for soup. Just about al dente!
- Transfer the cooked ground meat to a plate. Drain off any excess fat, mine didn't have much. in that case add about one teaspoon oil to the same pot if no fat remains from the meat. Once the oil has warmed, add the garlic, ginger and cook until fragrant, about 1 minute.
- Add the red curry paste and Madras curry powder and cook, stirring, until fragrant, 1 minute. Add the coconut milk, chicken stock, fish/soy sauce.Add mushrooms, bok choy, green onions, and salt and bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally until the snap peas, bok choy are tender, 3 to 4 minutes.Â
Serving Suggestion
- Divide the ramen noodles among 4 bowls. Ladle the curry soup over the noodles, making sure the veggies and meat are equally divided. Serve garnishes table side so each diner can top their soup.
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!
Leave a Reply