Coconut Curry Chicken Ramen
with Dark Meat Chicken, Ponzu Broth, Spinach & Carrots
- Fish
- Soy
- Wheat
- Tree Nuts
This fusion masterpiece combines Japanese ramen with Thai-inspired flavors in a coconut curry broth that’s tangy, creamy, and kissed with sweet chili heat. Tender chicken, vibrant carrots, and wilted spinach mingle with fresh ramen noodles, finished with a citrusy pop of lime—and it’s ready in under 30 minutes!
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
10 ounce
Diced Skinless Dark Meat Chicken
2 unit
Chicken Stock Concentrate
2.5 ounce
Spinach
1 tablespoon
Curry Powder
1 unit
Pho Stock Concentrate
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 teaspoon
Chili Flakes
9 ounce
Carrot
2 unit
Scallions
1 teaspoon
Garlic Powder
10 ounce
Fresh Ramen Noodles
(Contains: Wheat)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce.
-
Trim, peel, and halve carrots lengthwise; cut crosswise into ¼-inch-thick half-moons. (TIP: If you receive one large carrot, quarter it lengthwise, then cut into ¼-inch-thick quarter-moons.) Trim and thinly slice scallions, separating whites from greens. Quarter lime.
-
In a medium bowl, combine ponzu, chili sauce, coconut milk, pho stock concentrate, chicken stock concentrates, and 2½ cups water (4½ cups for 4 servings). Whisk until smooth and evenly combined. Set aside.
-
Heat a drizzle of oil in a large pot over medium-high heat. Add carrots and scallion whites; cook, stirring occasionally, until carrots begin to soften, 2-3 minutes. Season with salt and pepper.
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Open package of chicken* and drain off any excess liquid. Add chicken, curry powder, and garlic powder to pot with veggies. Cook, stirring occasionally, until spices are toasted and chicken begins to brown, 2-3 minutes. Season with salt and pepper.
-
Carefully add ponzu broth to pot with veggies and chicken. Stir to combine. Bring to a simmer and cook, stirring occasionally, until chicken is cooked through and carrots are tender, 3-4 minutes.
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Stir in spinach; cook until wilted, 1-2 minutes. Taste and season with salt and pepper. Reduce heat to low and cover with a lid.
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Once water is boiling, gently separate noodles and add to pot. Cook, stirring occasionally, until just tender, 2 minutes.
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Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.
-
Divide drained noodles between bowls. Add a squeeze of lime juice to each bowl of noodles and sprinkle with as many chili flakes as you like.
-
Ladle soup over noodles. Finish with a squeeze of lime juice and garnish with scallion greens. Serve.
