Yield: 4
Jess Bentley
@SliceofJess
00:15
Prep
00:25
Cook
00:40
Total Time
Ingredients & Directions
Directions
Crispy Chicken Coconut Curry Ramen
3 oz
Packages of Instant Ramen, flavor packs discarded
2 tablespoons
Peanut oil
8 oz
Cremini or baby bella mushrooms
2
Shallots, diced
3 tablespoons
Red curry paste
1 tablespoon
Lemongrass paste
3 cloves
Garlic, minced
2 teaspoons
Freshly grated ginger
14 oz
Full fat coconut milk
3 cups
Vegetable stock
1
Lime, juiced
16
Springer Mountain Farms Chicken Chunks
4
Eggs hard boiled, cut in half for topping
Freshly chopped cilantro for garnish.
4
Green onions, sliced, for topping
1 tablespoon
Black sesame seeds. for topping
- Cook the ramen according to package directions for al dente.
- Sauté the mushrooms and shallots in a large stock pot with peanut oil.
- Once softened, add red curry paste, lemongrass paste, minced garlic cloves, and grated ginger; Sauté for 1 minute, or until fragrant.
- Add veggie stock and coconut milk.
- Make sure to scrape the bottom of the pot for the brown bits, & simmer for 10 minutes; add lime juice at the end.
- While simmering, cook the chicken chunks per package directions and chop the produce for serving.
- Once simmered and ready, separate into four bowls and top with chicken chunks, hard boiled eggs, cilantro, green onions, and black sesame seeds.
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Crispy Chicken Coconut Curry Ramen
Jess Bentley
@SliceofJess
Yield: 4
00:15
Prep
00:25
Cook
00:40 Total Time
Ingredients
Directions
Crispy Chicken Coconut Curry Ramen
3 oz
Packages of Instant Ramen, flavor packs discarded
2 tablespoons
Peanut oil
8 oz
Cremini or baby bella mushrooms
2
Shallots, diced
3 tablespoons
Red curry paste
1 tablespoon
Lemongrass paste
3 cloves
Garlic, minced
2 teaspoons
Freshly grated ginger
14 oz
Full fat coconut milk
3 cups
Vegetable stock
1
Lime, juiced
16
Springer Mountain Farms Chicken Chunks
4
Eggs hard boiled, cut in half for topping
Freshly chopped cilantro for garnish.
4
Green onions, sliced, for topping
1 tablespoon
Black sesame seeds. for topping
- Cook the ramen according to package directions for al dente.
- Sauté the mushrooms and shallots in a large stock pot with peanut oil.
- Once softened, add red curry paste, lemongrass paste, minced garlic cloves, and grated ginger; Sauté for 1 minute, or until fragrant.
- Add veggie stock and coconut milk.
- Make sure to scrape the bottom of the pot for the brown bits, & simmer for 10 minutes; add lime juice at the end.
- While simmering, cook the chicken chunks per package directions and chop the produce for serving.
- Once simmered and ready, separate into four bowls and top with chicken chunks, hard boiled eggs, cilantro, green onions, and black sesame seeds.
