I love meals like these! Everything gets cooked in one pot and eaten out of bowls. Quick clean-up, huge flavor, and totally delicious! 
When I saw this recipe on the Better Homes and Gardens website, I knew I needed to make it. I love finding recipes that take cheap ramen noodles and turn them into something incredible and this recipe is just that. It's loaded with veggies, chicken and while it uses a bit of red curry paste is mild enough for my kiddos. I love the addition of fresh cilantro AND basil at the end of cooking. It just brightens the whole dish up and even my picky 4 year old slurped her bowl clean.
Just a quick note on cooking with ramen noodles-- these noodles soak up liquid freakishly fast and become soggy and icky after sitting for more than 20 minutes in hot broth. So when making this, make sure you're ready to eat when it's ready! If you end of having leftovers you can lift them out of the soup and store separately until ready to reheat.
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 8 cloves garlic minced
- 4 teaspoons fresh ginger minced
- 1 tablespoons red curry paste
- 1 teaspoon ground cumin
- 4 cups water
- 14 ouncea unsweetened coconut milk
- 2 cups shredded carrots 4 medium
- 2 cups small broccoli florets
- 1 cup red sweet pepper strips 1 medium
- 6 ounces chicken-flavor ramen noodles broken. 2, 3 ounce packages
- 2 cups snow pea pods
- 2 tablespoons soy sauce
- 4 teaspoons lime juice
- 1 cups fresh basil finely cut
- ⅓ cups fresh cilantro chopped
Instructions
- In a large soup pot, cook chicken in 1 tablespoon oil 3-4 minutes over medium-high heat until no longer pink. Remove from pot and set aside.
- Add the remaining 1 tablespoon of oil to pot. Add garlic, ginger, curry paste and cumin. Cook and stir for 30 seconds. Stir in the water, coconut milk, carrots, broccoli, pepper, and noodles (without seasoning packet) and bring to a boil, reduce heat to a simmer and cook for 3 minutes.
- Stir in cooked chicken, pea pods, 1 of the seasoning packets (discard the other), soy sauce, and lime juice. Stir in basil and cilantro. Serve in soup bowls.
Nutrition Facts
Alexandra says
amazing meal
carol says
Just made this and it is delicious. The color is more pinkish than red. However prep time is about one hour with all the chopping, peeling, grating etc.
Nicole says
I have no idea when this was posted, but I just made it tonight. Used tofu and veggie ramen to make it vegan, and OMG what a hit. My mom had seconds. I'm bookmarking this to eat it again and again
Angelica says
I don't have coconut milk and it's a snow day would it be ok to omit it? Also I don't have curry red paste I had chili red paste. Do you think I can still make this recipe? Looks so yummy!!
Anjali says
How can this be adapted for a crockpot? Thanks!
lINDA says
also wanted to say that my noodles were just fine even the second time around...or it was so good I did not notice ! But I am making it again tonight so will see if they change when we have it for left overs. But I certainly would not bother taking the noodles out. Just saying !
Teresa says
We made this for dinner last night and it was really good, but it didn't look quite like the photo. It was a white broth, not reddish- I was wondering when I saw there was coconut milk in the recipe how it could be that color and I was right. Don't be wrong- it was delicious and other than the color, looked just like the picture shown. Just wanted to mention that it was a whiter color when finished.
Linda says
are you sure you used red curry paste?? as mine was a red color...just like the picture and was wonderful ! I am making it again tomorrow as we so loved it last week !
Teresa says
I did use the red curry paste and it looked just like the picture until I added the white coconut milk. Still tasted great but wasn't red.
Kristin says
I have not really had curry before tonight. I think this was a great introduction. It was simple and full of taste. My husband really enjoyed it as well.