15 Minute Thai Red Curry Ramen Recipe

What's in it

10 parts read from its 13 ingredient lines, its title and its method.

Broth base

• Chicken “2 1/2 cups chicken stock (no sodium preferred)”
• Instant noodle seasoning packet “2 portions instant ramen (cooked and drained)”
• Coconut milk “14 ounce coconut milk ((1 can))”

Tare and seasoning

• Sesame paste or tahini “2 tbsp sesame paste (or tahini, or nut butter of choice)”
• Curry roux, powder or paste “1-2 tbsp red curry paste (depending on spice preference)”

Noodles

• Instant noodles “2 portions instant ramen (cooked and drained)”

Toppings

• Chicken “1-2 boneless skinless chicken breasts”
• Mushrooms (shiitake, enoki, shimeji) “1 cup mushrooms (sliced)”
• Spinach “2 spinach”

How it is served

• Served in soup from the method

Against the usual Curry

It has 1 of the 1 parts of the usual Curry ramen: curry roux, powder or paste.

Less usual for the style: instant noodle seasoning packet (in 21% of Curry recipes), sesame paste or tahini (in 5% of Curry recipes), chicken (in 15% of Curry recipes), mushrooms (shiitake, enoki, shimeji) (in 21% of Curry recipes) and spinach (in 10% of Curry recipes).

Ramen in a broth seasoned with curry, from Japanese curry roux, curry powder or, in the many fusion versions, a curry paste and coconut milk.