Easy Thai Coconut Lemongrass Ramen

I love little short cuts in the kitchen and this Thai Coconut Lemongrass Ramen makes for a super flavorful meal without taking a ton of time to make thanks to cheap-o ramen noodles and ready made curry and lemon grass pastes. Easy and so, so flavorful!

Course Main Course

Cuisine Thai

Keyword Instant ramen recipe, ramen noodles, red curry ramen

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 308kcal

Author Heather Cheney

Ingredients

2 teaspoons vegetable oil
Fresh chopped cilantro
Juice of ½ lime more for serving
1 tablespoons soy sauce or fish sauce
2 small boneless skinless chicken breasts thinly sliced
2 pkgs ramen noodles seasoning discarded
1 tablespoon Lemongrass Paste *See Notes
1 tablespoon Red Curry Paste
½ piece ginger peeled
2 cup chicken broth
15 ounce can coconut milk

Instructions

In a medium-sized sauce pan, heat oil over medium heat. Stir in curry paste and cook for 1 minute until very fragrant.
Stir coconut milk, chicken broth, ginger, and lemongrass paste into the curry paste until well combined. Bring to a simmer, turn heat to low and gently cook for 5 minutes.
Stir sliced chicken and ramen noodles into the broth, bring to a simmer, return heat to low and cook just until the chicken and noodles are cooked-- about 3 minutes.
Remove chunk of ginger, and stir juice from ½ of a lime, soy sauce, and fresh cilantro into the soup and serve immediately. * See Notes

Notes

Lemongrass paste can be found at most grocery stores in the fresh herb section of the produce aisle. It comes in a toothpaste-like tube and can be stored for a LONG time in the freezer.
Packaged ramen noodles absorb liquid freakishly fast after being cooked, so I advise that any leftover noodles be removed from the broth and stored separately until ready to reheat. Alternately, if you have leftover broth and no noodles left, you can reheat the broth to cook additional noodles-- I do this all the time!

Nutrition