Creamy Coconut Curry Chicken Ramen

Tender chicken and ramen noodles simmer in a creamy coconut curry broth with wilted spinach, then brighten with fresh lime for a fast, satisfying one-pot meal.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 pounds chicken breasts, boneless, skinless
• 4 cups low-sodium chicken broth
• 1 can (13.5 ounces) unsweetened coconut milk
• 3 tablespoons red curry paste
• 1 tablespoon fresh ginger
• 3 cloves garlic
• 3 packages (3 ounces each), seasoning packets discarded instant ramen noodles
• 5 ounces baby spinach
• 1 large lime
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 0.5 teaspoon kosher salt

Cooking instructions

1. Thinly slice the chicken into 1/4-inch strips. Mince the garlic and grate the ginger. Cut the lime into wedges. (about 10 min)
2. Heat a large pot over medium heat. Add the curry paste, ginger, and garlic and cook, stirring, until fragrant, about 1 minute. (about 1 min) — Medium heat
3. Stir in the chicken broth, coconut milk, fish sauce, brown sugar, and salt. Bring the coconut curry broth to a gentle simmer. (about 5 min) — Gentle simmer
4. Add the sliced chicken. Simmer gently, stirring occasionally, until the chicken is opaque throughout and reaches 165°F in the thickest pieces, about 8 minutes. (about 8 min) — Gentle simmer
5. Break the ramen noodles into the pot and cook until tender, according to the package timing, usually 3 to 4 minutes. Stir in the spinach during the last minute so it wilts. (about 4 min) — Gentle simmer
6. Taste and adjust with more lime juice, fish sauce, or salt as needed. Ladle into bowls and serve with lime wedges. (about 2 min)